출처; Food Safety and Technology Mar. 2007 FST-26
Home-Processing Black and Green Tea.pdf
Home-Processing Black and Green Tea
(Camellia sinensis)
Dwight Sato,1 Namiko Ikeda,2 and Tomomi Kinoshita3
1Department of Plant and Environmental Protection Sciences; 2National Institute of Vegetable and Tea Science, Shizuoka, Japan (black tea
method); 3Department of Life and Environmental Science, Kagoshima Prefectural College, Kagoshima, Japan (green tea method)
A simplified, hand-processed, Japan-style black tea
Making black tea is a simple process. This type of tea is allowed to fully ferment before drying. Camellia sinensis cultivars high in tannins are most suitable for making black tea. Oxidizing enzymes change the chemical constituents in the tea leaves, and this results in brown- or red-colored brews. Assam hybrids such as ‘Benihikari’, ‘Benihomare’, and ‘Bohea’ make good black teas.
On a sunny afternoon, harvest young tea shoots that have two leaves and a central, needle-like leaf. Plan on starting with 1⁄2–1 lb of fresh tea shoots. Spread the shoots in a single layer on a screen or muslin cloth over a wire shelf rack in a relatively dry withering room with temperature between 68° and 77°F overnight for 16 hours. Weigh to determine that the tea is around 70 percent leaf moisture before proceeding to the next step. (Subtract the weight of the dried leaves from the weight of the fresh leaves, divide the result by the fresh leaf weight, and multiply the result by 100 to find the percent leaf moisture).
Gather the shoots into a ball in muslin cloth and handroll (knead) it for at least 10 minutes. Open the cloth and separate the tea. Repeat this process four times, lightly kneading for 3–5 minutes each time. The temperature of the room for this process should be the same as for the withering. Using a washboard helps with the rolling. (Optional step: If two major leaf sizes exist, you may want to experiment with sorting the shoots into grades according to size. Roll and knead the larger shoots two more times. Ferment the two size classes in separate batches.)
Carefully separate the tea shoots from each other. Spread them in a tray until they are five or six shootlayers deep in a fermenting room at 77–86°F with high humidity. Cover the rolled tea with a single layer of cheesecloth for about 3 hours. The tea will undergo an oxidation-fermentation process and change to a coppery color. Monitor the process for aroma and flavor qualities.
When the tea has darkened, stop this process by drying at 203°F for 5 minutes, followed by 140°F for approximately 60 minutes. Use a convection oven or a bamboo Chinese dryer with heating coils. Reduce leaf moisture content to about 5 percent. Get well accustomed to your drying unit. Calibrate it with a thermometer, and make necessary adjustments. Pack the cooled, dry tea in airtight aluminum bags or other containers for storage.
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