Judgment method for appropriate rolling degree of red tea

Abstract

The invention discloses a judgment method for an appropriate rolling degree of red tea. The judgment method is characterized in that the rolling comprises the compressing steps of air compressing, light compressing, middle compressing and heave compressing, wherein a stage is finished after each four compressing steps are finished; sampling is carried out once in each step of each stage; obtained samples are subjected to complex impedance Z value measurement and complex impedance Z values are recorded; the recorded complex impedance Z values are from big to small, the decreasing speeds of the complex impedance Z values are from fast to slow, and when the complex impedance Z values decrease, tend towards a stable state and rise again for the first time, the complex impedance Z value is the appropriate rolling degree. According to the judgment method, the normal intercellular permeability of the rolled leaves is broken along with the rolling, the intracellular fluid seeps outwards, the ion concentration of extracellular fluid is increased, and the complex impedance Z values decrease to be stable; the plasticity and flexibility of the rolled leaves are sequentially increased and decreased by the rolling, leave blades or leaf stalks are ruptured and broken, the bulk weights of the rolled leaves are increased, and the complex impedance Z values rise again. Thus, the appropriate rolling degree can be effectively judged according to the complex impedance Z values, and the high-quality tea having high cell breakage rate and strip forming rate can be obtained.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a method for judging the appropriate rolling of black tea. Background technique [0002] The processing technology of Chinese traditional Gongfu black tea is: fresh leaves→withering→rolling→fermentation→drying. The rolling process is an important process for shaping the shape and forming the inner quality of Gongfu black tea. Kneading the withered leaves can break the cells, and the kneaded tea juice adheres to the surface of the tea leaves so that it can be tightly rolled into strips under the action of force to create a beautiful shape. At the same time, the broken cells can make polyphenol oxidase, peroxidase and other enzymes The contact reaction between the species and the substrate lays the foundation for the formation of the unique endoplasm of black tea. If the degree of rolling is not mastered properly, such as insufficient rolling, the fermentation time will be prolonged and ...

AI Technical Summary

Problems solved by technology

However, the appropriateness of the rolling process of tea leaves processed by this rolling machine still needs to be manually judged, which still affects the quality consistency of tea leaves processed by rolling.

Images