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Processing technique of fragrant Bailin Kongfu black tea

A technology of Gongfu black tea and flower fragrance, which is applied in the field of flower fragrance Bailin Gongfu black tea processing technology to achieve the effect of improving product quality, increasing internal quality characteristics, and beautiful appearance

Active Publication Date: 2013-02-13
福建品品香茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a processing technology for floral-flavored Bailin Gongfu black tea, which solves the problems of Gongfu black tea in the prior art, improves the endoplasmic characteristics of Bailin Gongfu, and makes the endoplasmic aroma have sharp sweetness and obvious The aroma of flowers and fruits, the soup color is red and bright, the taste is mellow and sweet, and has the aroma of flowers and fruits. The Bailin Gongfu black tea made according to the processing technology of the present invention has a sharp aroma, not only has sweet aroma but also obvious floral aroma, and the taste also has Flower fragrance, a black tea processing technology that is deeply loved by consumers and tea lovers, and has significant economic benefits

Method used

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  • Processing technique of fragrant Bailin Kongfu black tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Selection of fine varieties, fresh leaf standards and picking techniques, withering, rolling, fermentation, initial baking, and re-baking are the same as described above.

[0048] 1. Picking standard: the general standard is one bud, one leaf and two leaves.

[0049] 2. Withering: Withering is the first process of the initial production of Gongfu black tea. Withering is to make the fresh leaves lose part of their moisture and physiological functions, and the leaves are shriveled and soft. Moderate withering shows dark green color, soft and wrinkled leaves, feels sticky when pinched like cotton, tightly grasping the leaves, most of the veins and petioles are folded continuously, and the green smell disappears, giving off a delicate fragrance. At this time, the water content of the withered leaves is generally 60-64%.

[0050] 3. Kneading: Kneading is carried out in a kneading machine. Commonly used kneading machines include 265, 255, 245 and other models. Appropriate k...

Embodiment 2

[0054] Selection of fine varieties, fresh leaf standards and picking techniques, drying, shaking, double withering, sieving to soften, kneading, fermentation, initial baking, and re-baking are the same as described above.

[0055] 1. Select fine varieties: choose Fuding Dabai tea and Fuding Dahao tea with excellent quality.

[0056] 2. Picking and protection of fresh leaves: The standard for picking fresh leaves is the young shoots with one bud and one or two leaves.

[0057] 3. Sunshine: Sunshine is to spread the fresh leaves evenly on the bamboo fence or sunbath, and use the heat energy of the sun's rays and the wind to wither to evaporate part of the water in the fresh leaves. Generally, in the case of weak sunlight in the evening, short-term drying is carried out, which lasts 0.5-1.5 hours.

[0058] 4. Shaking green: Shaking green can be shaken by machine. Generally, it is divided into two times, that is, the first and second shaking. Shake the green leaves for 5 minutes...

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Abstract

The invention provides a processing technique of a fragrant Bailin Kongfu black tea, belonging to the technical field of Kongfu black tea processing and solving the problem of Kongfu black tea in theprior art. The fragrant Bailin Kongfu black tea takes tea leaves appropriate for preparing black tea as raw materials, and the finished product is prepared by the following steps of green drying, green rotating, combined withering, screening and conditioning, rolling, fermentation, primary curing and combined curing. The processing technique improves the endoplasm feature of Bailin Kongfu, leads the endoplasm aroma to be with keen sweetness and with obvious flower and fruit fragrance; tea soup has charming red color and brightness; and taste is mellow and sweet and has fruity fragrance. The Bailin Kongfu black tea prepared by the processing technique has keen fragrance, sweetness and obvious fleur in taste, is very popular among consumers and vast tea lovers, and has obvious economical benefits.

Description

technical field [0001] The invention belongs to the technical field of Gongfu black tea processing, and more specifically relates to a processing technology of flower-flavored Bailin Gongfu black tea. Background technique [0002] Black tea belongs to fermented tea, which is made from one bud and two or three leaves of the tea tree as raw materials, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. There are many types of black tea in my country, and the origin is wide. There are unique Kung Fu black tea and Souchong black tea in China, as well as black broken tea similar to India and Sri Lanka. [0003] Bailin Gongfu black tea is one of the three major black teas in Fujian, and it is produced in Bailin and Hulin in Taimu Mountain, Fuding County. In the 1850s, tea merchants from Fujian and Guangzhou operated and processed Gongfu ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/10
Inventor 林健黄艺华李嘉林黄碧玉
Owner 福建品品香茶业有限公司
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