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Processing technique of Qihong Huang tea

A processing technology, the technology of imperial tea, applied in the field of processing technology of Qihonghuang tea, can solve the problems of reducing product quality, dull aroma, and excessive tea dust, and achieve the effects of improving grading accuracy, promoting degradation, and improving shape uniformity

Active Publication Date: 2009-06-17
安徽省祁门红茶发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 2. The quality of the product is reduced. At the same time, there is less tea, more broken pieces, more tea powder, and dull aroma

Method used

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  • Processing technique of Qihong Huang tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Picking process:

[0028] The fresh leaves are picked from the natural coriander leaf tea tree at an altitude of 800m above sea level. The picking standard is one bud (bud head) of fresh leaves before Qingming. The isolated fresh leaves picked from the tea tree should be sent to the primary factory in time to keep the fresh leaves The freshness should not be compressed during transportation and storage.

[0029] 2. Sorting process:

[0030] After picking fresh leaves, the sundries in the fresh leaves (tea seeds, flower buds, young fruits, withered leaves, and old leaves in the next year) are manually picked out, and the four aspects of bud leaves, tenderness, uniformity, clarity, and freshness Carry out classification, pick out a bud (bud head).

[0031] 3. Sorting and cooling process:

[0032] The Qimen mountain area is high and rainy, and there are few sunny days in spring. When the fresh leaves enter the factory, they are mostly rain leaves and dew leaves. Usua...

Embodiment 2

[0062] 1. Picking process:

[0063] The fresh leaves are picked from the natural coriander leaf tea trees at an altitude of 500m or more. The freshness should not be compressed during transportation and storage.

[0064] 2. Sorting process:

[0065] After picking fresh leaves, the sundries in the fresh leaves (tea seeds, flower buds, young fruits, withered leaves, and old leaves in the next year) are manually picked out, and the four aspects of bud leaves, tenderness, uniformity, clarity, and freshness Carry out classification, pick out a bud (bud head).

[0066] 3. Sorting and cooling process:

[0067] The Qimen mountain area is high and rainy, and there are few sunny days in spring. When the fresh leaves enter the factory, they are mostly rain leaves and dew leaves. Usually, they are first spread and aired on the floor (withering board) outside the withering room for 180-200 minutes, depending on the thickness of the leaves. It is 8-10 cm, and the water on the surface of...

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Abstract

The invention discloses a processing technique of novel Qimen black tea, including: picking process, sorting process, sorting and cooling process, indoor wilt processes, manual kneading and twisting process, fermentation process, fermentation cooling process, primary drying process, primary frying cooling process, baking adjusting process, adjusting cooling process, frying drying process, drying cooling process, color selection process, and packaging process. Compared with the prior technology, the invention reserves the integral tea leaves that the other black teas do not have and overcomes the problem that the traditional process Qimen black tea taste bitter; resolves the problem of black color and luster, boring, not fresh, fine problem of the black tea in traditional mechanism process; overcomes the stifling perfume and low perfume of the prior black tea through a perfume improving process, improves the appearance evenness after classification about 50% and improving the classification accuracy by a color selecting process; the invention does not contain chopping, screen shaking, air classification, stalk-sorting, and stacking processes, holds the integral appearance of tea leaves and has some ornamental.

Description

technical field [0001] The invention relates to the technical field of tea processing techniques, in particular to the technical field of Qihonghuang tea processing techniques. Background technique [0002] China is the hometown of tea. Among the many famous teas, Keemun black tea is a treasure among the traditional drinks that people love, especially "Qihonghuang tea", which is produced in the mountains on the south side of Qimen County in the southwest of Huangshan Mountain, Anhui. Among them, the quality of tea produced in Qihong Township is the best. The township has undulating mountains, trickling streams, lush forests, and pleasant climate; ". It is rich in various vitamins and nutrients needed by the human body, and its health care and health preservation effects have been unanimously recognized by the medical and biological science circles and drinkers. At the same time, the color, aroma and taste of tea are also the main components of evaluating the quality of tea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 王昶
Owner 安徽省祁门红茶发展有限公司
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