阅读说明：本技术 一种提高兰花香型红茶质量的生产工艺 (Production process for improving quality of orchid-flavor black tea ) 是由 徐丹 陈贇 陈启义 于 2020-09-16 设计创作，主要内容包括：本发明公开了一种提高兰花香型红茶质量的生产工艺,具体涉及兰花香型红茶生产工艺技术领域,包括如下工艺步骤：(1)原料：挑选芽叶完整,无病虫叶,大小均匀一致的金观音新叶；(2)萎调：原料鲜叶即时平铺于专用的萎调槽上,采用热风进行萎调,每间隔半小时翻动一次,每间隔一小时停热风十分钟,萎调达到散失水在55％适宜,鲜叶散发浓烈花香,嫩芽茎手折不断即可。本发明通过采用新型的茶叶烘干工艺,利用自动烘干机依次进行毛火、足火二次烘干来干燥发酵后的茶叶,使得金观音茶叶叶芽相对较肥厚,胶质含量较高的部位受热更彻底,从而把金观音自身的兰花香气封锁在茶叶内部,能够有效提高兰花香型红茶质量。(The invention discloses a production process for improving the quality of orchid-fragrance type black tea, and particularly relates to the technical field of orchid-fragrance type black tea production processes, which comprises the following process steps: (1) raw materials: selecting new golden kwan-yin leaves with complete bud leaves, no pest leaves and uniform size; (2) withering: the fresh leaves of the raw materials are immediately laid on a special withering groove, withering is carried out by hot air, turning is carried out once every half an hour, the hot air is stopped for ten minutes every hour, the withering achieves that the water loss is proper at 55%, the fresh leaves emit strong flower fragrance, and tender shoots are continuously folded by hands. According to the invention, by adopting a novel tea leaf drying process and utilizing an automatic dryer to sequentially carry out secondary drying on gross fire and full fire to dry the fermented tea leaves, the tea leaves of the golden kwan-yin tea leaves are relatively thick, and the parts with higher colloid content are heated more thoroughly, so that the orchid fragrance of the golden kwan-yin tea leaves is sealed and locked in the tea leaves, and the quality of the orchid fragrance type black tea can be effectively improved.)

1. A production process for improving the quality of black tea with orchid fragrance is characterized by comprising the following steps: the method comprises the following process steps:

(1) raw materials: selecting new golden kwan-yin leaves with complete bud leaves, no pest leaves and uniform size;

(2) withering: immediately paving fresh leaves of raw materials on a special withering groove, withering by using hot air, turning over once every half hour, stopping hot air for ten minutes every hour, wherein the withering achieves that the water loss is proper at 55%, the fresh leaves emit strong flower fragrance, and tender shoots are continuously folded by hands;

(3) rolling: rolling for 50-60 minutes by a rolling machine for one time, adopting the principle of light, heavy and light rolling to achieve the purposes of light pressing of tender leaves and heavy pressing of old leaves to break leaf cells, and rolling fresh leaves into strips;

(4) deblocking: deblocking with a deblocking machine, wherein the amount of leaves put in one time is small, and the tea leaves are fully disintegrated into lumps;

(5) fermentation: spreading the deblocked fresh leaves in a fermentation tray, and immediately putting the tea leaves contained in the fermentation tray into a special fermentation chamber;

(6) and (3) drying: drying by adopting an automatic dryer, preheating the drying equipment in advance, sequentially carrying out secondary drying by gross fire and full fire, immediately spreading and cooling the tea after drying by the gross fire, and then drying by the full fire after the tea is fully and uniformly spread and cooled;

(7) Packaging: and (5) the dried product enters a packaging program, and is packaged and stored.

2. The production process for improving the quality of orchid-flavor black tea as claimed in claim 1, wherein the production process comprises the following steps: the spreading thickness of the tea leaves in the withering process is not more than 10cm, and the temperature of the hot air is controlled between 300 ℃ and 350 ℃.

3. The production process for improving the quality of orchid-flavor black tea as claimed in claim 1, wherein the production process comprises the following steps: in the deblocking step, the amount of leaves put per deblocking is controlled to be thirty to forty sheets.

4. The production process for improving the quality of orchid-flavor black tea as claimed in claim 1, wherein the production process comprises the following steps: in the fermentation process, the deblocked fresh leaves are spread on a fermentation tray, the thickness of the fermentation tray is not more than 10cm, the temperature of a fermentation chamber is controlled to be about 260 ℃, the temperature of the leaves is controlled to be about 25-300 ℃, and the humidity is controlled to be about 90%.

5. The production process for improving the quality of orchid-flavor black tea as claimed in claim 1, wherein the production process comprises the following steps: in the drying procedure, the gross fire temperature is controlled at 1200 ℃ and the full fire temperature is controlled at 1050 ℃, the thickness of the tea leaves is not more than 5cm when the tea leaves are spread for cooling, and the moisture of the finished tea is controlled between 5 percent and 6 percent when the tea leaves are dried by full fire.

Technical Field

The invention relates to the technical field of orchid fragrance type black tea production processes, in particular to a production process for improving the quality of orchid fragrance type black tea.

Background

Tea drinks are traditional tea culture in China, tea leaves comprise a plurality of varieties such as black tea, green tea, oolong tea and scented tea at present, the taste of the tea leaves is greatly different due to different raw materials and processing methods, particularly, the black tea is popular with people along with the improvement of life of people and the actual needs of tea drinks, and at present, the traditional black tea comprises the following components: the Qihong of Anhui province, Yunnan red tea of Yunnan province, Sichuan red tea, Fujian Minhong, and the characteristics of tea seeds in Xinyang tea area of Henan province and climate environment are used for producing the unique Xinyang high-aroma black tea, and the quality characteristics of the black tea (also called congou black tea) are red soup red leaves, appearance strips, tight and straight appearance strips, dark and smooth color, sharp gold yellow, strong aroma of the inner quality, sweet and mellow taste, red and bright soup color and red and bright leaf bottom, and the tea has the quality characteristics of shape and quality.

The new variety black tea of clone bred by adopting a crossbreeding method and taking Tieguanyin as a female parent and gold osmanthus as a male parent in 1978-.

Therefore, a production process capable of effectively improving the quality of the black tea with orchid fragrance is urgently needed.

Disclosure of Invention

In order to overcome the above defects in the prior art, embodiments of the present invention provide a production process for improving the quality of an orchid-flavor black tea, by adopting a novel tea leaf drying process, and using an automatic dryer to sequentially perform secondary drying on raw fire and full fire to dry the fermented tea leaves, so that the leaf buds of the golden kwan-yin tea leaves are relatively thick, and the parts with high colloid content are heated more thoroughly, thereby locking the orchid flavor of the golden kwan-yin tea leaves inside the tea leaves, and effectively improving the quality of the orchid-flavor black tea, so as to solve the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme: a production process for improving the quality of black tea with orchid fragrance comprises the following process steps:

(1) raw materials: selecting new golden kwan-yin leaves with complete bud leaves, no pest leaves and uniform size;

(2) withering: immediately paving fresh leaves of raw materials on a special withering groove, withering by using hot air, turning over once every half hour, stopping hot air for ten minutes every hour, wherein the withering achieves that the water loss is proper at 55%, the fresh leaves emit strong flower fragrance, and tender shoots are continuously folded by hands;

(3) Rolling: rolling for 50-60 minutes by a rolling machine for one time, adopting the principle of light, heavy and light rolling to achieve the purposes of light pressing of tender leaves and heavy pressing of old leaves to break leaf cells, and rolling fresh leaves into strips;

(4) deblocking: deblocking with a deblocking machine, wherein the amount of leaves put in one time is small, and the tea leaves are fully disintegrated into lumps;

(5) fermentation: spreading the deblocked fresh leaves in a fermentation tray, and immediately putting the tea leaves contained in the fermentation tray into a special fermentation chamber;

(6) and (3) drying: drying by adopting an automatic dryer, preheating the drying equipment in advance, sequentially carrying out secondary drying by gross fire and full fire, immediately spreading and cooling the tea after drying by the gross fire, and then drying by the full fire after the tea is fully and uniformly spread and cooled;

(7) packaging: and (5) the dried product enters a packaging program, and is packaged and stored.

Wherein the spreading thickness of tea in withering process is not more than 10cm, and the temperature of hot air is controlled between 300 deg.C and 350 deg.C.

In the deblocking step, the leaf feeding amount per deblocking is controlled to be between thirty and forty pieces.

In the fermentation process, the deblocked fresh leaves are spread on a fermentation plate, the thickness of the fermentation plate is not more than 10cm, the temperature of a fermentation chamber is controlled to be about 260 ℃, the temperature of the leaves is controlled to be about 25-300 ℃, and the humidity is controlled to be about 90%.

Wherein in the drying procedure, the gross fire temperature is controlled at 1200 ℃ and the full fire temperature is controlled at 1050 ℃, the thickness of the tea leaves is not more than 5cm when the tea leaves are spread for cooling, and the moisture of the finished tea is controlled between 5 percent and 6 percent when the tea leaves are dried by full fire.

The invention has the technical effects and advantages that:

1. according to the invention, by adopting a novel tea leaf drying process and utilizing an automatic dryer to sequentially carry out secondary drying on gross fire and full fire to dry the fermented tea leaves, the tea leaves of the golden kwan-yin tea leaves are relatively thick, and the parts with higher colloid content are heated more thoroughly, so that the orchid fragrance of the golden kwan-yin tea leaves is sealed and locked in the tea leaves, and the quality of the orchid fragrance type black tea can be effectively improved.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A production process for improving the quality of black tea with orchid fragrance comprises the following process steps:

(1) Raw materials: selecting new golden kwan-yin leaves with complete bud leaves, no pest leaves and uniform size;

(2) withering: immediately spreading fresh leaves of raw materials on a special withering groove, wherein the spreading thickness is not more than 10cm, withering by using hot air, controlling the temperature to be between 300 and 350 ℃, turning over once every half hour, stopping hot air for ten minutes every hour, ensuring that withering is performed until the water loss is proper to 55 percent, the fresh leaves emit strong flower fragrance, and tender shoots are continuously broken by hands;

(3) rolling: rolling for 50-60 minutes by a rolling machine for one time, adopting the principle of light, heavy and light rolling to achieve the purposes of light pressing of tender leaves and heavy pressing of old leaves to break leaf cells, and rolling fresh leaves into strips;

(4) deblocking: deblocking with a deblocking machine, wherein the amount of leaves put in one time is small, and the tea leaves are fully disintegrated into lumps;

(5) fermentation: spreading the deblocked fresh leaves in a fermentation tray, wherein the thickness of the deblocked fresh leaves is not more than 10cm, immediately putting the tea leaves put into the fermentation tray into a special fermentation chamber, controlling the temperature of the fermentation chamber to be about 260 ℃, controlling the temperature of the leaves to be 25-300 ℃, and preferably controlling the humidity to be 90%;

(6) and (3) drying: drying by adopting an automatic dryer, preheating the drying equipment in advance, sequentially carrying out secondary drying on gross fire and full fire, controlling the temperature of the gross fire to be 1200C and the temperature of the full fire to be 1050C, immediately spreading and cooling the tea leaves with the thickness of not more than 5cm after drying the tea leaves on the gross fire, and drying the tea leaves on the full fire after the tea leaves are fully and uniformly spread and cooled, wherein the moisture content of the finished tea is controlled to be between 5 and 6 percent;

(7) Packaging: and (5) the dried product enters a packaging program, and is packaged and stored.

The tender leaves of the variety are basically in a bulk shape after being put into a rolling machine due to high colloid content, so that the deblocking is slow to a certain extent, the leaf feeding amount is small, and the bulk tea can be fully deblocked; in the fermentation process, tens of millions of tea leaves which are fully dispersed cannot be stacked together for fermentation, the tea leaves are placed in a fermentation plate easily, tens of millions of tea leaves cannot be stressed, gaps are formed between the tea leaves as much as possible, air enters the tea leaves, mildew is in full contact with oxygen in the air, the natural mildew fermentation is carried out, the fermentation degree is observed at any time, the tea leaves can be easily turned over for one to two times in the midway, the fermentation is uniform, the fermentation degree is yellow-red, and the fragrance is suitable for smelling the fragrance of the flower (an immature worker can take the leaves to spread and watch the fragrance of the flower, and the fragrance of the flower can be fermented completely inside the tea leaves); in the drying process, the mixture can be placed on a spreading and cooling platform for spreading and cooling after being dried by gross fire, and cold air is added for cooling when the mixture is spread and cooled on the spreading and cooling platform.

Example 2

The difference from the embodiment 1 is that: in the tea leaf drying process, the tea leaves are dried by adopting a traditional drying means.

Comparative example: thirty parts of raw materials are respectively taken and are respectively prepared according to the examples 1 and 2 and the traditional tea making process, after the preparation is finished, three parts of tea with equal weight are respectively taken for brewing, identifying, evaluating, and the three types of tea with the same weight, and the details are shown in the following table:

	Example 1 Black tea	Example 2 Black tea	Traditional art black tea
				First batch	Superior food	In	Lower part
Second batch	Superior food	In	Lower part
				Third batch	Superior food	In	Lower part

In conclusion, the best effect can be achieved by completely using the novel drying process to dry the tea.

The points to be finally explained are: first, in the description of the present application, it should be noted that, unless otherwise specified and limited, the terms "mounted," "connected," and "connected" should be understood broadly, and may be a mechanical connection or an electrical connection, or a communication between two elements, and may be a direct connection, and "upper," "lower," "left," and "right" are only used to indicate a relative positional relationship, and when the absolute position of the object to be described is changed, the relative positional relationship may be changed;

secondly, the method comprises the following steps: the disclosed embodiment of the invention only relates to the structures related to the disclosed embodiment, other structures can refer to common design, and the same embodiment and different embodiments of the invention can be combined with each other under the condition of no conflict;

and finally: the above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that are within the spirit and principle of the present invention are intended to be included in the scope of the present invention.