一种复合型茯茶加工工艺研究

Processing Technology of a Compound Fucha Tea

分别以杜仲叶毛茶和黑毛茶为原料,将其按照不同的质量分数进行拼配,随后汽蒸渥堆、压制定型、发花干燥,加工成复合型茯茶。通过单因素试验、内含成分分析和感官评价,综合得到最优工艺参数:将杜仲黑毛茶和纯茶叶黑毛茶以15∶85(即D-3)复配,含梗量w=10%,汽蒸15 min,渥堆发酵16 h,蒸茶20 s,发花期(前12 d)环境温湿度分别为25±1℃/70%RH,发花后进行干燥除湿,每天升温2℃~3℃,升温历时7 d左右,一直升到45℃为止,直至达到出烘水分标准(≤14%)。依此方法可制成砖面平整,松紧适中,金花茂盛,汤色橙红明亮,滋味醇和回甘的杜仲茯茶。

Eucommia ulmoides leaves tea and pure raw dark tea were used as raw materials,and were blended with different proportions.Then it was steamed and fermented,pressed and shaped,flowered and dried to form compound Fucha tea.The optimum technological parameters were achieved through single factor test,internal component analysis and sensory evaluation.Eucommia ulmoides leaves tea and pure raw dark tea were compounded in proportion of 15∶85(D-3)with about 10%stems to form the tea base,which was steamed for 15 minutes,pile-fermented for 16 hours,re-steamed for 20 seconds,compressed and moulded into expected brick shapes.The shaped teawas put in the Intelligent Flowering(Eurotium cristatum growing)Room with the environmental condition of(25±1)℃/70%RH,in the first 12 days,the multiplication of Eurotium cristatum(EC)was promoted.The Eucommia-blended tea bricks with flourishing EC,namely the Eucommia Fucha tea,was finally put in the drying room for dehumidification.By this method,the surface of Eucommia Fucha tea was smooth and tight,and the Fucha tea had the flourishing EC,bright orange-red infusion,mellow and sweet aftertaste.