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Processing method of congou black tea

A processing method, the technology of Gongfu black tea, is applied in the field of processing of Gongfu black tea to achieve the effect of strong taste, excellent quality, and good standardized refining and grading effect

Active Publication Date: 2014-05-28
贵州省湄潭县芸香茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention solves the improvement problem of Zunyi Gongfu black tea processing method in the prior art

Method used

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  • Processing method of congou black tea
  • Processing method of congou black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] (1) Material selection:

[0089] Selected tea green with one bud, two and three small leaves in late spring, summer and autumn;

[0090] (2) Hot air withering:

[0091] Use a withering tank containing a blower to wither the raw materials. When the temperature is lower than the conventional withering temperature, when the blower is turned on, hot air is sent in to carry out hot air withering;

[0092] (3) Kneading at constant temperature:

[0093] Regulate the kneading machine speed by conventional technology, then determine its regulation and control technical parameters according to conventional method research, adjust according to the requirements of the tea green raw material to the speed of the kneading speed, and carry out constant temperature kneading; the kneading speed of the kneading machine is 45r / min; The temperature is 22°C, the relative humidity is 82%, and the kneading time is 70min;

[0094] (4) Intelligent control fermentation:

[0095] A fermentatio...

Embodiment 2

[0108] (1) Material selection:

[0109] Selected tea green with one bud, two and three small leaves in late spring, summer and autumn;

[0110](2) Hot air withering:

[0111] Use a withering tank containing a blower to wither the raw materials. When the temperature is lower than the conventional withering temperature, when the blower is turned on, hot air is sent in to carry out hot air withering;

[0112] (3) Kneading at constant temperature:

[0113] Regulate the kneading machine speed by conventional technology, then determine its regulation and control technical parameters according to conventional method research, adjust according to the requirements of the tea green raw material to the speed of the kneading speed, and carry out constant temperature kneading; the kneading speed of the kneading machine is 45r / min; The temperature is 24°C, the relative humidity is 88%, and the kneading time is 80 minutes;

[0114] (4) Intelligent control fermentation:

[0115] A ferment...

Embodiment 3

[0129] (1) Material selection:

[0130] Selected tea green with one bud, two and three small leaves in late spring, summer and autumn;

[0131] (2) Hot air withering:

[0132] Use a withering tank containing a blower to wither the raw materials. When the temperature is lower than the conventional withering temperature, when the blower is turned on, hot air is sent in to carry out hot air withering;

[0133] (3) Kneading at constant temperature:

[0134] Regulate the rolling speed of the kneading machine by conventional technology, then determine its regulation and control technical parameters according to conventional methods, adjust according to the requirements of the tea green raw material for the speed of the kneading speed, and carry out constant temperature kneading; the kneading machine speed is 35r / min;

[0135] (4) Intelligent control fermentation:

[0136] A fermentation room is adopted, in which a fermentation plate and a temperature, humidity, and wind speed mas...

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Abstract

The invention provides a processing method of congou black tea. The method comprises the steps of material selection, hot air withering, constant temperature rolling, intelligent controlled fermentation, shaping, primary drying, screening, secondary drying, baking, fragrance extraction, screening, cutting, fragrance extraction, screening, classification and packaging. The method adopts late spring and early summer one-sprout and two or three-leaf green, a constant temperature rolling, intelligent control fermentation, baking, fragrance extraction, optimization, striping and fragrance extraction technique and a standardized precise classification technique, so that 40-50% of energy consumption can be reduced effectively; the yield is increased; the prepared congou black tea is striped, tight and straight in appearance, consistent, even and orderly in length, sweet and thick in fragrance, red and bright in soup, thick and mellow in taste, tender, uniform, red and bright in leaf base, excellent in interior quality, and relatively clear; a safety control index reaches an export standard; the quality reaches the standard; and the method has a good economic benefit.

Description

technical field [0001] The invention relates to a processing method of Gongfu black tea. Background technique [0002] Black tea (broken black tea, Gongfu black tea) is the number one tea in the world, accounting for more than 65% of the world's total tea production, and the trade volume of black tea in the world's total tea trade volume has remained above 75% for a long time. Black tea is also the tea with the widest consumption area, the largest production volume and the largest international trade volume in the world. The main consumption areas are Europe, America and Asia, followed by Africa and Oceania. Confucian black tea is a unique black tea variety in my country. Therefore, the research level of Chinese confucian black tea represents the development trend of world confucian black tea. Due to historical reasons, most of the black tea exported from China is black crushed tea and raw tea, and high-grade black tea is mainly used for domestic sales. Confucian black tea...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 刘声彦
Owner 贵州省湄潭县芸香茶业有限公司
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