Making process of Congou black tea of Shiqian moss tea variety

Abstract

The invention discloses a making process of Congou black tea of Shiqian moss tea variety. The making process comprises the following steps: grading fresh leaves, dehydrating, twisting, withering, first-rolling, spreading for cooling, repeat-rolling, fermenting, curing, piling, post-fermenting, and increasing the fragrance. According to the making process, the technical difficulty of low quality of the black tea caused by dense cells of stratum corneum of the surface and thick mesophyll of Shiqian moss tea, insufficient fermentation, poor aroma and the like under a conventional technical condition for a long time is overcome; the contact condition of the tea leaves and air in a fermenting process is improved, the whole aerobic fermentation process is ensured, the problem of acidic and sour taste in a conventional process is overcome; the problems of serious closeness, dark bands and insufficient fragrance caused by multiple rainy days, dew leaves and rainwater leaves in the South are solved; a dewetting and dehydrating process in a tea making process is increased, the fragrance and the taste of the made tea are greatly improved; the making process is simple, and by using off-the-shelf equipment, the utilization way of a drying machine is enlarged.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a production process of Gongfu black tea of ​​Shiqian moss tea variety. Background technique [0002] Shiqian moss tea is one of the few fine varieties of local characteristic tea trees in China. It is resistant to stress, strong adaptability, and wide adaptability. The color is green and the soup is bright yellow-green. Because the content of tea polyphenols in the fresh leaves of tea tree summer tea is as high as (28-32%), especially the content of yellow tea is as high as 2%, the raw material of Shiqian moss tea is also a good raw material for black tea processing. The traditional production process of Gongfu black tea is: fresh leaves—grading—withering—rolling—fermentation—drying—increasing aroma. Due to the dense cuticle cells and thick mesophyll on the surface of Shiqian moss tea leaves, the traditional production process cannot make them fully fermented, resulting in insuffici...

AI Technical Summary

Problems solved by technology

Due to the dense cuticle cells and thick mesophyll on the surface of Shiqian moss tea leaves, the traditional production process cannot make them fully fermented, resulting in insufficient flavor and prone to sour taste, which affects the taste

There are many rainy days in the south, the dewy leaves and rainy leaves cause heavy suffocation, dark strands, and low aroma, so that the quality advantages of the Gongfu black tea series in Shiqian moss tea cannot be fully reflected