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Method for processing high-fragrance curly black tea

A processing method and curly type technology, which is applied in tea processing before extraction, etc., can solve problems such as difficulty in making shapes, and achieve the effects of easy grasp, tight strip shape, and easy popularization and application

Inactive Publication Date: 2013-08-14
TEA RES INST ANHUI ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the existing black tea processing technology, solve the problem of difficult shape, and provide a processing method for high-flavor curly black tea

Method used

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  • Method for processing high-fragrance curly black tea

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Embodiment Construction

[0024] The present invention will be further described with examples below, and the process parameters in some processes can be properly adjusted according to the different physical properties of fresh leaves in the specific implementation. This example uses fresh leaves of Keemun species with 1 bud and 2 leaves suitable for making black tea. The processing process is as follows: figure 1 As shown, the specific steps are as follows:

[0025] 1. Compound withering: In the first step, the fresh leaves were evenly spread on the bamboo withering curtain with a thickness of about 2 cm, and naturally withered for 2 hours indoors; in the second step, the withered leaves that were naturally withered for 2 hours indoors were placed on the withering curtain. Spread thinly to a thickness of less than 1 cm, wither in the sun for 1 hour, and turn the leaves 3 times during the period; step 3, move the withered leaves to a shaded place to wither naturally for 1 hour, turn the leaves once dur...

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Abstract

The invention discloses a method for processing high-fragrance curly black tea. The method comprises the following steps of: selecting a fresh one-bud two-leaf raw material of black tea, sequentially performing composite withering, twisting, fermenting, primary drying for dehumidifying, rolling, shaping, baking for getting fragrance over complete fire, screening, finishing, and thus obtaining thehigh-fragrance curly black tea. By adopting composite withering, high-temperature quick drying for dehumidifying and low-temperature slow baking treatment over the complete fire, the fragrance of theblack tea is remarkably improved, and the finished tea is compact and curly as snails and has black, bright and gold color; by sensory change of water losing weight parameter and leaf phase of the tea blank of each processing stage, the processing procedure of the black tea is controlled; and the method is easy and convenient to operate and easy to master, and is a black tea processing method convenient to popularize and apply.

Description

technical field [0001] The invention belongs to the technical field of tea-making engineering, and in particular relates to a processing method of high-flavor curly black tea. Background technique [0002] Black tea is one of the main teas produced and exported in my country. In recent years, with the rapid development of the national economy and the continuous improvement of people's health awareness, the health care function of black tea has been gradually recognized and accepted by the Chinese people. The consumption of black tea has quietly risen in China, especially The shape-shaped black tea with high fragrance, bright color, mellow taste and beautiful appearance is more favored by consumers. Curly-based high-end black tea production has shortened the production cycle, effectively opened up the high-end black tea consumer market, greatly improved production efficiency, and has become an important way for tea farmers in some black tea producing areas to increase their in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 徐奕鼎丁勇黄建琴王烨军
Owner TEA RES INST ANHUI ACAD OF AGRI SCI
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