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Method for processing brick tea from Lingyun Baihao tea

A technology of Lingyun Pekoe tea and black tea, which is applied in the field of tea processing, can solve problems such as unbalanced bacterial fermentation, less bacterial communities, and uneven tea quality, and achieve the effects of mellow and refreshing taste, improved taste and nutrition, and reduced procedures

Inactive Publication Date: 2014-09-17
广西凌云浪伏茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The present invention records the temperature change, water content, appearance and color change, microbial change, etc. of the pile by carrying out a comparison test of multiple contents of the pile, conducts a review in time, adjusts the process, and conducts a product content test. Incorporate "Eurotium cristatum" or "Eurotium amstelodami" into the process of composting to solve the problems of less bacterial communities, unbalanced bacterial fermentation, and uneven quality of tea leaves during the composting process , optimizing the technical parameters of the method of processing black tea (organic Liubao tea) from pekoe tea, the obtained Liubao tea soup is redder, thicker and brighter, and is light amber in color, with a mellow and refreshing taste, mellow aroma, and plum aroma Aged taste, Liubao tea has the characteristics of red, thick, mellow, and old. The tea surface has "golden flowers" (golden "Coronas" or "Amsterdam"), and the quality of the tea is high

Method used

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  • Method for processing brick tea from Lingyun Baihao tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take the fresh tea leaves of Pekoe tea with one bud and two leaves, spread them in the air until the water content drops to about 60%, and finish them in time. Use a hot air degreening machine or a steam degreening machine for degreening, the temperature inside the cylinder is about 170-180°C, the amount of leaves to be de-greened is 200-250kg / h, and the de-greening time is about 1.5-2.0 min. 6CR-45-II and 6CR-55-II tea kneading machines are used, and the amount of leaves thrown at one time is 10-12kg. The speed is 75-90r / min, and the kneading time is 12-15 minutes in the whole process. After the initial kneading, before entering the initial ointment pile step, the amount of the inoculation fungus is 3 × 10 per kilogram of fresh leaf raw material. 4 The spores of a loose cyst fungus are inserted into the pile of tea leaves by spraying the bacterial liquid and stirring evenly. The height of the pile of first fertilization is 25 cm, and the time is 2 to 3 days, during wh...

Embodiment 2

[0033] Take the fresh tea leaves of Pekoe tea with one bud and three to five leaves, spread them out in the air until the water content drops to about 60%, and kill them in time. Use a hot air degreening machine or a steam degreening machine for degreening, the temperature inside the cylinder is about 170-180°C, the amount of leaves to be de-greened is 200-250kg / h, and the de-greening time is about 1.5-2.0 min. 6CR-45-II and 6CR-55-II tea kneading machines are used, and the amount of leaves thrown at one time is 10-12kg. The speed is 75-90r / min, and the kneading time is 12-15 minutes in the whole process. After initial kneading, before entering the initial ointment heap step, the amount of inoculated saccharomyces was 4.5×10 per kilogram of fresh leaf raw material. 4 The spores of a loose cyst fungus are inserted into the pile of tea leaves by spraying the bacteria solution and stirring evenly. Re-knead the tea dhool that has been stacked at the beginning to make the water c...

Embodiment 3

[0037] Take the fresh tea leaves of Pekoe tea with one bud and two leaves, spread them in the air until the water content drops to about 60%, and finish them in time. Use a hot air degreening machine or a steam degreening machine for degreening, the temperature inside the cylinder is about 170-180°C, the amount of leaves to be de-greened is 200-250kg / h, and the de-greening time is about 1.5-2.0 min. 6CR-45-II and 6CR-55-II tea kneading machines are used, and the amount of leaves thrown at one time is 10-12kg. The speed is 75-90r / min, and the kneading time is 12-15 minutes in the whole process. After initial kneading, before entering the initial ointment heap step, the amount of inoculated saccharomyces is 5.0×10 per kilogram of fresh leaf raw material. 4 The fungus spores are inserted into the pile of tea leaves by spraying the bacteria solution and stirring evenly. The height of the pile is 35cm, and the time is 2 to 3 days, during which it is turned irregularly. Re-knead t...

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Abstract

The invention belongs to the field of black tea processing and relates to a method for processing brick tea from Lingyun Baihao tea. The method comprises the following steps of fresh tea leaf de-enzyming, primary rolling, primary pile fermentation, re-rolling, drying, refining pile fermentation, steaming and pressing, airing and aging to obtain a brick tea finished product. Eurotium is introduced respectively at the time after primary rolling and before primary pile fermentation and at the time after drying and before refining pile fermentation, the eurotium comprises eurotium cristatum and / or eurotium amstelodami, and in the key pile fermentation processes, parameters are optimized. The soup of the brick tea is red, strong and bright, has a light amber color, a mellow and tasty taste, a mellow and aged fragrance and a plum fragrance. Liupu tea has red, strong, mellow and aged characteristics, and is provided with golden parts on the tea surface, and the golden parts comprises golden eurotium cristatum or eurotium amstelodami. The Liupu tea has high quality.

Description

technical field [0001] The invention belongs to the field of tea processing, and relates to a method for processing black tea (organic Liubao tea) by using Lingyun pekoe tea. Background technique [0002] Lingyun Pekoe Tea, formerly known as Baimao Tea, is named for its leaves covered with pekoe. It is mainly produced in the area of ​​Cenwanglao Mountain and Qinglong Mountain in Lingyun County, which is shrouded in clouds and mist all the year round. The unique natural environment makes Lingyun Baihao tea a rookie among famous Chinese teas with its five characteristics of emerald color, richness, mellow aroma, strong flavor and resistance to brewing. The Lingyun Baihao tea tree variety is a large-leaf variety with high quality and wide adaptability in Guangxi. The buds and leaves of this variety are thick and thick. At present, the planting area in Lingyun County has exceeded 100,000 mu. The fresh leaves of Lingyun Pekoe tea tree have a high phenol / ammonia ratio, and are m...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 黄大雄覃福方黄尤新贺汤强罗国包陆崇绍
Owner 广西凌云浪伏茶业有限公司
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