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Processing method capable of improving quality of Hunan medium/small leaf Congou black tea

A kind of technology of Gongfu black tea and processing method, which is applied in tea treatment before extraction and tea spices, etc. It can solve the problems of low theaflavin content, dark soup color, and weak taste, etc., and achieve full fermentation, bright red soup color, and long-lasting aroma Effect

Inactive Publication Date: 2014-12-10
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method for improving the quality of small and medium-leaved Gongfu black tea in Hunan. Competitiveness of Hunan Gongfu black tea in international and domestic markets

Method used

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  • Processing method capable of improving quality of Hunan medium/small leaf Congou black tea
  • Processing method capable of improving quality of Hunan medium/small leaf Congou black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] From 8:00 to 11:00 in the morning on a sunny day, pick the one-bud, two-leaf, three-leaf or double-leaf tea greens of the same tenderness in summer from Yuntai Mountain species, and transport them to the production workshop in time, spread them on a white cloth indoors, and control the temperature at 24°C , the air relative humidity is 60%, the electric fan assists the air flow, the leaf thickness is 10cm, every 20m 2Install four 30W portable, remote-controlled PHILIPS ultraviolet germicidal lamps, turn on the ultraviolet lamp for 2 hours, and turn it once in the middle. Keep the green tea spread thinly on the white cloth, the leaf thickness is 10cm, the temperature is controlled at 24°C, the relative humidity of the air is 60%, the electric fan assists the air flow, and withers for 8 hours, until the leaves are loose and not loose, and the tender stems are broken and continuous , The nose smells the green tea with a delicate fragrance. Refer to the amount of green lea...

Embodiment 2

[0038] From 8:00 to 11:00 in the morning on a sunny day, pick the summer one-bud two-leaf three-leaf or the same tenderness pair clip leaf tea green in the summer of the variety of Quincy leaf Qi, and spread it on a white cloth indoors. The temperature is controlled at 26 °C and the relative humidity of the air is 70 °C. %, electric fan assists air flow, leaf thickness 12cm, every 20m 2 Install four 30W portable, remote-controlled PHILIPS ultraviolet germicidal lamps, turn on the ultraviolet lamp for 2 hours, and turn it once in the middle. Keep the tea green thinly spread on the white cloth, spread leaf thickness 18cm, temperature control at 26 ℃, air relative humidity 70%, electric fan auxiliary air flow, wither for 8 hours. Refer to the amount of green leaves for oolong tea greening. The temperature in the greening room is controlled at 26°C, the relative humidity of the air is 85%, the speed of the shaker is set at 60 rpm, the first shake is 2 minutes, and it is left to st...

Embodiment 3

[0043] From 8:00 to 11:00 in the morning on a sunny day, pick the tea green with one bud and two or three leaves or the same tenderness in the summer of the Fuding Dahao variety, and spread it on a white cloth indoors. The temperature is controlled at 28°C and the relative humidity of the air. 70%, the electric fan assists the air flow, the thickness of the spreading leaves is 15cm, the ultraviolet lamp is turned on for 3 hours, and it is turned once in the middle. every 20m 2 Install four 30W portable, remote-controlled PHILIPS ultraviolet germicidal lamps. Keep the tea green thinly spread on the white cloth, the leaf thickness is 20cm, the temperature is controlled at 28°C, the relative humidity of the air is 70%, the electric fan assists the air flow, and withers for 12 hours, until the leaves are loose and not loose, and the tender stems are broken and continuous , The nose smells a fragrance. Refer to the amount of green leaves for oolong tea greening. The temperature i...

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Abstract

The invention relates to a processing method capable of improving the quality of Hunan medium / small leaf Congou black tea. The processing method comprises the following steps: by adopting one of Yuntai Mountain tea, camellia sinensis, Zhuyeqi, Fuding large vellus, Baihaozao, Fuyun No.6, Bixiangzao, Xiangfucui, Mingfeng and Taoyuan large leaf tea which are widely planted in tea areas in Hunan, sequentially selecting tea leaves of one bud with two or three leaves or symmetric leaves with same tenderness, then performing ultraviolet irradiation, withering, making green, kneading, fermenting, drying, and enriching the fragrance on the selected leaves, wherein green making tea juice is respectively sprayed in the kneading and fermentation processes. By adopting the processing method, the defects that the leaves are not green, the taste is thin, the fragrance is poor, the color of tea soup is dark, the concentration intensity is poor, and the astringency is poor when a conventional fermentation process is adopted are overcome, the techniques of the process steps are all improved, the Congou black tea processed by using the processing method is uniform in fermentation, the leaf is bronze, the taste is mellow and fresh, the fragrance is heavy and long-lasting, the tea soup is red and right, and the astringency is high; the quality and the competitiveness of the Hunan medium / small leaf Congou black tea in the domestic and international black tea markets are remarkably improved.

Description

technical field [0001] The invention relates to a method for producing black tea, in particular to a processing method for improving the quality of medium and small-leaved Gongfu black tea. Background technique [0002] Hunan is located in the middle and lower reaches of the Yangtze River. The temperature in winter is relatively cold. It has rich resources of small and medium-sized leaves. There are many kinds of tea processed products. With the fading of the policy, Hunan black tea has been rejected by the world black tea market due to its weak taste, low aroma and poor taste. India, Sri Lanka, Kenya and other countries have unique advantages of large-leaf varieties, unique tropical high-temperature regional environment, and exquisite processing technology, which make the processed black tea of ​​high quality and occupy an absolute dominant position in the world black tea market. At present, the domestic black tea market is also flooded by British Lipton black tea with str...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/40
Inventor 禹利君刘仲华史云峰高静仇云龙刘武嫦
Owner HUNAN AGRICULTURAL UNIV
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