阅读说明：本技术 一种龙珠黑茶加工方法 (Processing method of longzhu dark green tea ) 是由 徐代刚 田洪玉 于 2021-05-18 设计创作，主要内容包括：本发明提供一种龙珠黑茶加工方法,包括以下步骤：步骤(1).杀青：以杀匀杀透为原则,不出现青草味、无红梗为标准,遇粗老叶,需加水杀青；步骤(2).揉捻：揉捻要掌握轻压、短时、慢揉的原则,以嫩叶成条、粗老叶承折皱型为标准；步骤(3).渥堆：步骤(4).干燥：在室外温度为23-25℃的晴朗天气下摊开晾晒,期间每隔0.5-1.5h翻叶一次；步骤(5).毛茶筛拼：步骤(6).二次渥堆：步骤(7).称茶计量蒸压：步骤(8).入烘发花：步骤(9).干燥包装：本发明通过二次渥堆去除茶叶异味,弥补一次渥堆的不足,使茶叶通过微生物体用,让口感更醇厚,发花属于纯天然发花,不添加任何添加剂。(The invention provides a processing method of longzhu dark green tea, which comprises the following steps: step (1), deactivating enzyme: on the basis of uniformly and thoroughly killing, the green grass flavor is not generated, and no red stalk is taken as a standard, and water is added for killing out when the coarse old leaves are encountered; step (2), rolling: the principle of light pressing, short-time kneading and slow kneading is mastered during kneading, and the crinkle type of the tender leaves and the crinkle type of the coarse and old leaves are taken as the standard; step (3) pile fermentation: step (4), drying: spreading out and airing at the outdoor temperature of 23-25 ℃ in sunny weather, and turning leaves once every 0.5-1.5h in the sunny weather; and (5) screening and splicing raw tea: step (6), secondary pile fermentation: step (7), weighing tea, measuring and steaming: step (8), drying and raising flowers: step (9), drying and packaging: according to the invention, the peculiar smell of tea leaves is removed through secondary pile fermentation, the defect of primary pile fermentation is overcome, the tea leaves pass through microorganisms, the taste is more mellow, the bloom belongs to pure natural bloom, and no additive is added.)

1. A processing method of longzhu dark tea is characterized by comprising the following steps: the method comprises the following steps: step (1), deactivating enzyme: on the basis of uniformly and thoroughly killing, the green grass flavor is not generated, and no red stalk is taken as a standard, and water is added for killing out when the coarse old leaves are encountered;

step (2), rolling: the principle of light pressing, short-time kneading and slow kneading is mastered during kneading, and the crinkle type of the tender leaves and the crinkle type of the coarse and old leaves are taken as the standard;

step (3) pile fermentation: in a clean place, the room temperature is kept at 25 ℃, the relative humidity is about 85%, the pile height is 1-1.5m, the surface is covered with wet cloth for heat preservation and moisture preservation, and the pile fermentation time is 16-24 hours;

step (4), drying: spreading out and airing at the outdoor temperature of 23-25 ℃ in sunny weather, and turning leaves once every 0.5-1.5h in the sunny weather;

and (5) screening and splicing raw tea: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone;

step (6), secondary pile fermentation: the initial moisture content of the tea leaves is 37-48 percent; the pile height is 70cm-80 cm; the reactor core temperature is controlled to be 35-60 ℃ by turning during the pile fermentation process, and the whole pile fermentation time is 35-50 days; turning over every 5-7 days;

step (7), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping;

step (8), drying and raising flowers: manually making balls, wrapping a layer of paper, and putting the balls into a drying room, wherein the natural flowering temperature is 26-28 ℃, the relative humidity is 70-85%, and the flowering period is 3-4 days;

step (9), drying and packaging: heating and drying after full bloom, until the interior of the tea leaves is dried, wherein the water content of the innermost part of the brick tea is not more than 12%, the drying period is 10-15 days, wrapping a layer of cultural paper, and packaging, wherein the drying method comprises one of drying and baking.

2. The processing method of longzhu dark green tea as claimed in claim 1, wherein the processing method comprises the following steps: in the step (5), the first stage and the second stage are spliced with each other, and the third stage and the fourth stage are spliced with each other.

3. The processing method of longzhu dark green tea as claimed in claim 1, wherein the processing method comprises the following steps: the drying in the step (9) is divided into primary drying and secondary drying, wherein the primary drying temperature is 140 ℃, the drying time is 20-40min, the secondary drying temperature is 80-100 ℃, and the secondary drying time is 30-40 min.

4. The processing method of longzhu dark green tea as claimed in claim 1, wherein the processing method comprises the following steps: the baking method in the step (9) is characterized in that the pine wood is baked by strong fire, the smoke smell is avoided, the fire temperature is uniform, when the fire temperature is about 70 ℃, the thickness of a first layer of wet blank is scattered to be about 2-3 cm, when the tea blank is baked to be sixty-seven dry, a second layer of wet blank is scattered, the process is repeated, six-seven layers are added, the total thickness does not exceed the height of a baking frame, when the tea blank on the uppermost layer is seventy-eight dry, the tea is annealed, turned over and baked, the tea stalks are easy to break, the tea leaves can be pulverized by hand, and the dry tea is dark in color and rich in fragrance and serves as the drying standard.

Technical Field

The invention relates to the technical field of tea making methods, in particular to a processing method of longzhu dark green tea.

Background

Tea leaves are originated in China, and the tea leaves are used as sacrificial offerings at the earliest time. But the beverage is taken as a dish food by people from the late spring and autumn, is developed into a medicinal beverage in the middle period of western Han, is developed into a palace high-grade beverage in the later period of western Han, and is popularized among people as a common beverage which is a thing after West jin. The ancient site of tea leaves planted artificially in Tianlushan mountain of Yuyao, Zhejiang has been found to have a history of more than 6000 years. Tea drinking begins in china. The leatheroid is oblong or elliptical, can be directly soaked and drunk by boiled water, and is divided into six categories according to variety, manufacturing mode and product appearance. According to season, the tea can be divided into spring tea, summer tea, autumn tea and winter tea. Various raw tea or refined tea is processed into tea, including scented tea, compressed tea, extracted tea, medicinal health tea, tea food, tea-containing beverage, etc.

Disclosure of Invention

The invention aims to provide a processing method of longzhu dark green tea, which aims to solve the problems in the background technology.

The technical problem solved by the invention is realized by adopting the following technical scheme: a processing method of longzhu dark tea comprises the following steps:

step (1), deactivating enzyme: on the basis of uniformly and thoroughly killing, the green grass flavor is not generated, and no red stalk is taken as a standard, and water is added for killing out when the coarse old leaves are encountered;

step (2), rolling: the principle of light pressing, short-time kneading and slow kneading is mastered during kneading, and the crinkle type of the tender leaves and the crinkle type of the thick and old leaves are taken as the standard;

step (3) pile fermentation: in a clean place, the room temperature is kept at 25 ℃, the relative humidity is about 85 percent, the pile height is 1-1.5m, the surface is covered with wet cloth for heat preservation and moisture preservation, the pile fermentation time is 16-24 hours, and finally, the standard that the leaf color is changed from green to yellow brown and has vinasse fragrance is adopted, and the phenomenon that hands are stuck and trapped cannot occur;

step (4), drying: spreading out and airing at the outdoor temperature of 23-25 ℃ in sunny weather, and turning leaves once every 0.5-1.5h in the period;

and (5) screening and splicing raw tea: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone;

step (6), secondary pile fermentation: the initial moisture content of the tea leaves is 37-48 percent; the pile height is 70cm-80 cm; the reactor core temperature is controlled to be 35-60 ℃ by turning during the pile fermentation process, and the whole pile fermentation time is 35-50 days; turning over every 5-7 days;

step (7), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping;

step (8), drying and raising flowers: manually making balls, wrapping a layer of paper, and putting the balls into a drying room, wherein the natural flowering temperature is 26-28 ℃, the relative humidity is 70-85%, and the flowering period is 3-4 days;

step (9), drying and packaging: heating and drying after full bloom until the interior of the tea leaves is dried, wherein the water content of the innermost part of the brick tea is not more than 12%, the drying period is 10-15 days, and the brick tea is wrapped with a layer of cultural paper and packaged, wherein the drying method comprises one of drying and baking.

In the step (5), the first-grade and the second-grade are spliced, the third-grade and the fourth-grade are spliced, and proper quantity of the peduncles are spliced according to the national standard of Fuzhuan manufacturing.

The drying comprises primary drying and secondary drying, wherein the primary drying temperature is 140 ℃, the drying time is 20-40min, the secondary drying temperature is 80-100 ℃, and the secondary drying time is 30-40 min.

The baking method comprises the steps of baking the pine wood by adopting a strong fire, avoiding smoke smell, enabling the fire temperature to be uniform, when the fire temperature is about 70 ℃, scattering a first layer of wet blank with the thickness of about 2-3 cm, when the pine wood is baked to be sixty-seven dry, scattering a second layer of wet blank, repeating the steps, adding the steps to the sixty-seven layers, enabling the total thickness to be not more than the height of a baking frame, when the tea blank at the uppermost layer is seventy-eight dry, annealing, turning over and baking, and using the tea stems to be easily broken, manually kneading the tea leaves to form powder, wherein the dried tea has oily black color and strong fragrance and is the drying standard.

Compared with the prior art, the invention has the beneficial effects that: according to the invention, the foreign flavor of the tea leaves is removed through secondary pile fermentation, the defect of primary pile fermentation is overcome, the tea leaves pass through microorganisms, the taste is mellow, the bloom belongs to pure natural bloom, and no additive is added.

Detailed Description

In the description of the present invention, it should be noted that, unless otherwise specified or limited explicitly, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected, mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements.

Example 1

A processing method of longzhu dark green tea comprises the following steps:

step (1), deactivating enzyme: on the basis of uniformly and thoroughly killing, the green grass flavor is not generated, and no red stalk is taken as a standard, and water is added for killing out when the coarse old leaves are encountered;

step (2), rolling: the principle of light pressing, short-time kneading and slow kneading is mastered during kneading, and the crinkle type of the tender leaves and the crinkle type of the thick and old leaves are taken as the standard;

step (3) pile fermentation: in a clean place, the room temperature is kept at 25 ℃, the relative humidity is about 85 percent, the pile height is 1m, the surface is covered with wet cloth for heat preservation and moisture preservation, the pile fermentation time is 16 hours, and finally, the standard that the leaf color is changed from green to yellow brown and has vinasse fragrance is adopted, and the phenomenon of hand sticking and trapping cannot occur;

step (4), drying: spreading out and airing the leaves in sunny weather at the outdoor temperature of 23 ℃, and turning the leaves once every 0.5h in the sunny weather;

and (5) screening and splicing raw tea: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone; the two grades are spliced with each other, the three grades are spliced with each other, and proper amount of the peduncles are spliced according to the national standard of Fuzhuan brick manufacture;

step (6), secondary pile fermentation: the initial moisture content of the tea leaves is 37 percent; the pile height is 70 cm; the reactor core temperature is controlled to be 35 ℃ by turning the pile in the pile fermentation process, and the whole pile fermentation time is 35 days; turning the pile once every 5 days;

step (7), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping;

step (8), drying and raising flowers: manually making balls, wrapping a layer of paper, and putting the balls into a drying room, wherein the natural flowering temperature is 26 ℃, the relative humidity is 70%, and the flowering period is 3 days;

step (9), drying and packaging: after the tea is completely bloomed, heating and drying until the interior of the tea is completely dried, wherein the water content of the middle part of the brick tea is not more than 12%, the drying period is 10 days, a layer of cultural paper is wrapped, packaging is carried out, and the drying is divided into primary drying and secondary drying, wherein the primary drying temperature is 120 ℃, the drying time is 20min, the secondary drying temperature is 80 ℃, and the secondary drying time is 30 min.

Example 2

A processing method of longzhu dark green tea comprises the following steps:

step (1), deactivating enzyme: on the basis of uniformly and thoroughly killing, the green grass flavor is not generated, and no red stalk is taken as a standard, and water is added for killing out when the coarse old leaves are encountered;

step (2), rolling: the principle of light pressing, short-time kneading and slow kneading is mastered during kneading, and the crinkle type of the tender leaves and the crinkle type of the thick and old leaves are taken as the standard;

step (3) pile fermentation: in a clean place, the room temperature is kept at 25 ℃, the relative humidity is about 85 percent, the pile height is 1.5m, the surface is covered with wet cloth for heat preservation and moisture preservation, the pile fermentation time is 24 hours, and finally the standard that the leaf color is changed from green to yellow brown and has vinasse fragrance is adopted, so that the phenomenon of sticking hands and difficulty cannot occur;

step (4), drying: spreading out and airing the leaves in sunny weather at the outdoor temperature of 25 ℃, and turning the leaves once every 1.5h in the sunny weather;

and (5) screening and splicing raw tea: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone; the two grades are spliced with each other, the three grades are spliced with each other, and proper amount of the peduncles are spliced according to the national standard of Fuzhuan brick manufacture;

step (6), secondary pile fermentation: the initial moisture content of the tea leaves is 48 percent; the pile height is 80 cm; the reactor core temperature is 60 ℃ by turning in the pile fermentation process, and the whole pile fermentation time is 50 days; turning over every 7 days;

step (7), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping;

step (8), drying and raising flowers: manually making balls, wrapping a layer of paper, and putting the balls into a drying room, wherein the natural flowering temperature is 28 ℃, the relative humidity is 85%, and the flowering period is 4 days;

step (9), drying and packaging: after the tea leaves are completely bloomed, heating and drying until the interior of the tea leaves is dried, the water content of the innermost part of the brick tea is not more than 12%, the drying period is 15 days, the brick tea is wrapped with a layer of cultural paper and packaged, the baking method comprises the steps of baking the tea leaves by adopting pine firewood with strong fire, avoiding smoke smell, enabling the fire temperature to be uniform, scattering a first layer of wet blank with the thickness of about 2-3 cm when the fire temperature is about 70 ℃, spreading a second layer of wet blank when the tea leaves are baked till the tea leaves are sixty-seven dry, repeating the steps, adding the layers to sixty-seven layers, enabling the total thickness not to exceed the height of a baking frame, annealing and turning over for baking when the tea leaves at the uppermost layer are seventy-eight dry, enabling the tea stems to be easily broken, enabling the tea leaves to be pulverized by hand kneading, and enabling the dry tea to be oily, rich and the drying standard.

The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.