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Method for processing Congou black tea

A processing method, the technology of Gongfu black tea, which is applied in the field of tea processing, can solve the problems affecting the appearance of tea leaves, the difficulty of ensuring quality balance, and affecting the internal quality of products, so as to achieve scientific and reliable processing methods, rich inner quality aroma and stable quality balanced effect

Inactive Publication Date: 2013-04-17
平阳县天韵茶叶有限公司
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  • Abstract
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  • Claims
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Problems solved by technology

During the processing of Kungfu black tea, due to too many factors of origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance, and the processed finished products are uneven, which not only affects the appearance of the tea, but also affects the internal quality of the product

Method used

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Embodiment Construction

[0018] A processing method of Gongfu black tea, comprising the steps of:

[0019] 1) Leaf selection: select fresh leaves of single bud, one bud and one leaf, or one bud and two leaves of Pingyang special early planting tea tree.

[0020] 2) Withering:

[0021] Preparation before withering: After entering the factory, the fresh leaves are strictly separated according to the requirements of the raw material varieties of the product, and the labels are recorded separately. Sanitize the processing site, tools and equipment, lay out withering curtains or sieves, and start the blasting equipment.

[0022] Withering operation method: indoor natural withering is adopted, the withering room is ventilated on all sides, and multi-layer withering racks and curtains are installed in the room. Spread the fresh leaves thinly on the withering curtain, 1 kg of leaves per square meter. When the indoor temperature is 22-28°C and the relative humidity is 70%, spread it out for about 18 hours. ...

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Abstract

The invention discloses a method for processing Congou black tea. The method comprises steps of selecting tea leaves, withering the leaves, rolling the leaves, fermenting the leaves, baking the leaves and potting the leaves. Through controlling fermentation and baking of the Congou black tea and other key steps, the whole processing method of the Congou black tea is guaranteed to be scientific and reliable, the production process quality is controllable, the quality is stable and balanced, strip shapes of the processed tea leaves are tight and straight, the color is black and oily, endoplasm aromas are rich, the taste is mellow, the liquor color is bright red, and leaf bottoms are red and uniform.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of Gongfu black tea. Background technique [0002] Existing black tea is generally divided into three types, Souchong black tea, Gongfu black tea and red crushed tea. Among them, Gongfu black tea is a unique black tea variety in my country, and it is also a traditional export commodity in my country. Gongfu black tea is produced in a wide range of major tea-producing provinces. Gongfu black tea has delicate raw materials, fine workmanship, tight and straight appearance, uniform appearance, dark color, rich aroma, mellow and sweet taste, soup color, bright red and bright leaves, and has the quality characteristics of both excellent shape and quality. During the processing of Kung Fu black tea, due to too many factors of origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance, and the processed finished prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 夏成鹏钟维标兰爱辉
Owner 平阳县天韵茶叶有限公司
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