Device and process for baking dark tea

Abstract

The invention discloses a device and a process for baking dark tea, and relates to equipment and a process for drying the dark tea. The device for baking the dark tea is provided with a drying chamber, wherein a ventilated interlayer is arranged in the middle of the drying chamber; the lower part of the drying chamber is provided with a baking chamber and a seven-star stove; a closed hot air circulation chamber covers the drying chamber; an air blower is arranged inside or outside the hot air circulation chamber; air inlet and outlet pipes of the air blower are communicated with the circulation chamber and the baking chamber respectively; and one side of the circulation chamber is provided with a dehumidifier. The process for baking the dark tea comprises the following steps of: uniformlyspreading tea which is fermented and retwisted into the interlayer of the drying chamber at one time during baking, burning charcoal or aerating carbon dioxide hot air in the seven-star stove, starting the air blower to promote the hot air to circulate, starting the dehumidifier and dehumidifying, and controlling the temperature in the circulation chamber to 60 to 70 DEG C. The baking temperatureand humidity can be effectively controlled, so that inclusions of the tea can be fully transformed into active ingredients such as theaflavin, thearubigins, tea polysaccharide and the like; the production efficiency is high and the labor intensity is low; and the tea has good drying quality and does not have smoke taste, the baked dark tea has pure mouthfeel, and the soup color is red, yellow andperfectly clear, and has tangy fragrance.

Description

technical field [0001] The invention relates to a dark tea drying equipment and a dark tea drying process. Background technique [0002] Dark tea drying is an important step in the production of dark tea. Its drying equipment and drying method directly affect the product quality of dark tea. The existing dark tea drying adopts Qixingzao baking, and its structure It is equipped with a closed drying room with a ventilated compartment in the middle and upper part of the drying room. On one side of the drying room, there is a seven-star stove with multiple fire points for burning firewood. The wet tea leaves after twisting and fermenting are spread on the compartment, and firewood is burned in the seven-star stove. The heat generated by the firewood is used to bake the tea and promote the transformation of tea substances. This traditional equipment and technology needs to be produced Good black hair tea is highly dependent on the experience and technology of personnel, and ...

AI Technical Summary

Problems solved by technology

[0002] Dark tea drying is an important step in the production of dark tea. Its drying equipment and drying method directly affect the product quality of dark tea. The existing dark tea drying adopts Qixingzao baking, and its structure It is equipped with a closed drying room with a ventilated compartment in the middle and upper part of the drying room. On one side of the drying room, there is a seven-star stove with multiple fire points for burning firewood. The wet tea leaves after twisting and fermenting are spread on the compartment, and firewood is burned in the seven-star stove. The heat generated by the firewood is used to bake the tea and promote the transformation of tea substances. This traditional equipment and technology needs to be produced Good black hair tea is highly dependent on the experience and technology of personnel, and there are still the following problems: first, the temperature and time of baking are difficult to maintain, the baking temperature is high and the time is short, it is difficult to effectively transform the tea substances, and it is easy to occur. The phenomenon of over-baking; the second is that only one roast can be baked at a time, and it has to be added in multiple times, which is labor-intensive and low in production efficiency; the third is that when burning wood, a large amount of carbon monoxide enters the tea, which makes the tea have a strong smell of smoke

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