The production process of Shiqian moss tea variety Gongfu black tea

Abstract

The invention discloses a production process of Gongfu black tea of ​​Shiqian moss tea variety, which comprises fresh leaf grading, dehydration, green rubbing, withering, initial rubbing, cooling, re-kneading, fermentation, baking, stacking, post-fermentation, and aroma enhancement. The invention overcomes the long-term technical problems of low-quality black tea of ​​this variety, such as dense cuticle cells on the surface of Shiqian moss tea leaves, thick mesophyll, insufficient fermentation and insufficient flavor under conventional technical conditions; it improves the contact conditions between tea leaves and air during the fermentation process, ensuring The whole process of aerobic fermentation has been overcome, and the problem of sour and sour taste in the traditional process has been overcome; the problems of heavy rain, dewy leaves and rainy leaves in the finished tea caused by heavy rainfall, dark strands and low aroma have been solved; The dehumidification and dehydration process in the process greatly improves the aroma and taste of the finished tea; the process is simple, and the existing equipment is used, which broadens the way to use the dryer.

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 insufficie...

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