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Technology for improving quality of congou black tea

A technology of Gongfu black tea and quality, applied in the directions of pre-extraction tea treatment, tea flavor, etc., can solve the problems of unmellow taste of finished tea, decrease of theaflavin content, weak aroma, etc., to achieve a strong and lasting sweet flavor and an improved product aroma. , Improve the effect of functional ingredients

Inactive Publication Date: 2015-06-17
湖南省茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the fermentation time of black tea is moderately shortened, the accumulation of theaflavins, an important active ingredient in black tea, will increase, but the finished tea will not taste mellow, with astringent taste, and the aroma will not be strong; too long fermentation will lead to a significant decrease in theaflavins content , Fragrance fades and other quality defects

Method used

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  • Technology for improving quality of congou black tea
  • Technology for improving quality of congou black tea

Examples

Experimental program
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Effect test

Embodiment 1

[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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Abstract

The invention relates to a technology for improving the quality of the congou black tea. The technology adopts fresh leaves as the raw materials and comprises the steps of withering, rolling, fermentation, incipient drying, pile fermentation, drum-roasting for reshaping, enough drying, aroma raising, spreading to cool, and packaging to finish the tea product. By the adoption of the technology disclosed by the invention, taste and aroma of the tea can be improved, and the content of theaflavin in the made tea is improved particularly, so that the overall quality of the congou black tea is improved.

Description

technical field [0001] The invention relates to a processing technology of Gongfu black tea, in particular to a novel processing technology of black tea combining fermentation and stacking techniques. Background technique [0002] Black tea is a fully fermented tea, which is made from the buds and leaves of tea trees 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 kinds of black teas with a wide range of production areas. Keemun black tea is famous all over the world, and Gongfu black tea and Souchong black tea are fragrant everywhere. In addition, black teas from India and Sri Lanka that were introduced from China are also famous. It has the effects of refreshing and relieving fatigue, promoting body fluid and clearing heat, diuretic, anti-inflammatory and sterilizing, detoxifying, strengthening bones, anti-oxidation, delaying ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/40
Inventor 郑红发黄怀生赵熙粟本文银霞
Owner 湖南省茶叶研究所
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