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Preparation method of high-grade black tippy tea

A kind of high-end technology of Heimaojian tea, which is applied in the direction of tea treatment before extraction, to achieve the effect of high-grade product, mellow inner quality, black and oily color

Pending Publication Date: 2015-03-04
湖南省白沙溪茶厂股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the produced black hair tea products still have a certain gap from people's high requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: A kind of preparation method of high-grade Hei Maojian tea, comprising picking fresh leaves of one bud and one leaf, withering, finishing, kneading, and then proceeding according to the following steps: after the kneading, carry out the first stacking: when stacking Leaf temperature is 28-45°C, stacking time is 8-14 hours, when the aroma of lees is slightly released, the pile is turned over and unblocked, and then piled for 10-16 hours, the lees is sweet and fragrant, the hands are put into the pile, the tea leaves are sweaty, slippery and It is not sticky to the hand, and the fermentation is complete; then the steps of re-kneading, deblocking, and initial baking are carried out, and then the strips are carried out, and the strips are preliminarily shaped until the tea sticks are straight, and the buds are sprouted. After stacking and steaming, the mechanism of pruning and shaping again; the secondary piling is piling when the leaf temperature drops to...

Embodiment 2

[0013] Embodiment 2: A kind of preparation method of high-grade Hei Maojian tea, comprising picking fresh leaves of one bud and one leaf, withering, finishing, kneading, and then proceeding according to the following steps: after the kneading, carry out the first stacking: when stacking Leaf temperature is 29-44°C, stacking time is 9-13 hours, when the smell of lees is slightly released, the pile is turned over and unblocked, and then piled for 11-15 hours, the lees is sweet and fragrant, and when the hands are put into the pile, the tea leaves are sweaty and slippery. It is not sticky to the hand, and the fermentation is complete; then the steps of re-kneading, unblocking, and initial baking are carried out, and then the strips can be used to organize the strips, and the tea strips can be preliminarily shaped until the tea sticks are straight, and the buds have sprouted. After the second stacking and steaming, the mechanism of pruning and shaping again; the second piling is t...

Embodiment 3

[0014] Embodiment 3: A kind of preparation method of high-grade Hei Maojian tea, comprising picking fresh leaves of one bud and one leaf, withering, finishing, kneading, and then proceeding according to the following steps: after the kneading, carry out the first heaping: when it is heaping The leaf temperature is 30-43°C or 31-42°C or 32-41°C, and the pile time is 9-12 hours. When the aroma of lees is slightly released, the pile is turned over and unblocked, and then piled for 12-14 hours, and the lees is sweet and fragrant. Hand into the pile, the tea leaves are sweaty, slippery and not sticky, and the fermentation is complete; then the steps of re-kneading, unblocking, and initial drying are carried out, and then the strips are carried out, and the tea strips are preliminarily shaped by the stripping machine until the tea strips are straight, and the buds emerge. Get off the machine and spread out for a while, after the second pile and steaming, organize the mechanism and sh...

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Abstract

The invention provides a preparation method of high-grade black tippy tea, and relates to a black tea processing method. The preparation method comprises the following steps: picking fresh leaves with one bud and one leaf, withering, fixing and rolling. The preparation method is characterized by comprising the following steps: after rolling, carrying out primary pile fermentation; then re-rolling, deblocking and primarily drying; then carding, and primarily shaping until straight tea strips are formed and pekoes are formed on the buds; carrying out secondary pile fermentation and steaming; and then carding again and shaping. The product produced by the preparation method has the advantages of strip and needle-shaped appearance, compactness, straightness, heavy bodies, black and bright color and luster, mellow inner quality and taste, sweet aftertaste, tenderness and aroma and high product grade; and the requirements of high-grade consumption and the like can be met.

Description

technical field [0001] The invention relates to a black tea processing method. Background technique [0002] The original black hair tea is a special tea for border sales, the raw materials are relatively coarse and old, and the production is relatively rough. With people's awareness of the health benefits of dark tea, dark tea has begun to be loved by inland people, but the quality requirements for dark tea are getting higher and higher, not only requiring good taste, but also requiring good appearance, while traditional black tea is It is difficult to meet this requirement. Therefore, people hope that dark tea products will develop to high-grade. A black tea processing method with patent application number 201310016925, comprising the following steps: (1) picking fresh leaves; (2) withering fresh leaves; (3) finishing after withering; Heating the billet to 50-60°C, then unloading the tea billet and spreading it out for a while, until the temperature of the tea ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 张岭苓肖益平张玉婷梁振华
Owner 湖南省白沙溪茶厂股份有限公司
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