Technology for improving quality of congou black tea
A technology of Gongfu black tea and quality, which is applied in tea treatment before extraction and tea spices, etc. It can solve the problems of unmellow taste of finished tea, decrease of theaflavin content, and lightening of aroma, so as to achieve rich and lasting sweet aroma and enhance product aroma , Improve the effect of functional ingredients
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[0044] 1. Raw material of fresh leaves: Fresh leaves of tea tree with the same tenderness as 1 bud and 1 leaf or 1 bud and 2 leaves are used.
[0045] 2. Withering: After the fresh leaves are harvested, spread them thinly and place them in the withering tank (the length of the withering tank is 10m, and the width is 2m). The thickness of the spreading leaves is about 5cm. 3 / min, blast for 1-3 hours, stop for 1 hour) to wither, turn the leaves 1-2 times in the middle, and the withering time is 12-16 hours. When the fresh leaves lose their original luster, become stiff and dull green, the leaves become soft, the petiole buds and leaves droop, are not easy to break, are hard to disperse when pinched into a ball, and when the green energy is greatly reduced and the fragrance is released, it reaches the moderate sign of withering. The leaf weight loss rate is about 40%.
[0046] 3. Kneading: use 45-type kneading machine, divide it into 2 times, feed 9kg, knead for 35 minutes for ...
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