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Processing method of Congou black tea

A processing method and technology for Gongfu black tea, which are applied in the field of tea processing, can solve the problems of affecting the transformation of black tea substances, reducing the quality of black tea, dark and dull leaf bottom, etc., and achieve the effects of enriching endoplasm, increasing transpiration, and brightening the leaf bottom.

Inactive Publication Date: 2015-03-25
YIBIN CHUANHONG TEA IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summer and autumn, the average daytime temperature in black tea production areas reaches 35°C or higher, and the temperature is too high during black tea fermentation, which will affect the material transformation in the black tea fermentation process and reduce the quality of black tea.
Therefore, the black tea made by traditional crafts is easy to cause the disadvantages of sour taste, too strong taste, dark soup color and black and dull leaf bottom. The taste is mellow, the aroma is rich in orange sugar, and the bottom of the leaves is bright red

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention relates to a processing method of Gongfu black tea, which uses fresh ordinary tea leaves as raw materials, and the processing steps include withering (cold wind withering-hot wind withering), cooling, kneading, fermentation, and drying.

[0027] Said raw materials: ordinary fresh tea leaves with one bud and one or two leaves, not limited to the varieties, as long as the rainwater leaves and other impurities are removed.

[0028] The cold wind withering: spread the fresh leaves on the indoor withering tank, the thickness is 10 ~ 15cm, every m 2 The spread leaves are about 15kg, and after the spread is completed, open the withering tank for cold air. After 1.5 to 2 hours, shake the withered leaves once, and then continue to wither in cold wind for 1.5 to 2 hours until the water content of the withered leaves reaches about 70%.

[0029] The hot-air withering: after the cold-air withering ends, the hot-air stove is operated, and hot air is blown into the with...

Embodiment 2

[0036] The invention relates to a processing method of Gongfu black tea, which uses ordinary fresh tea leaves as raw materials, and is prepared through the following process steps: cold air withering, hot air withering, cooling, rolling, fermenting, and drying.

[0037] The raw materials are: ordinary fresh one-bud one-two-leaf tea leaves, not limited to varieties, as long as rainwater leaves and other impurities are removed.

[0038] The cold wind withering is as follows: the fresh leaves are spread indoors, the thickness is 10cm, and every m 2 The spread leaves are about 10kg, and the cold air is turned on after the spread is completed, and the temperature of the cold air is 20 0 C. Shake the withered leaves once after 1.5 hours, and then continue to wither in cold wind for 1.5 hours until the water content of the withered leaves reaches 65%.

[0039] The hot air withering is: after the cold wind withers, hot air is blown in, and the temperature of the hot air is 30 0 C. A...

Embodiment 3

[0047] The invention relates to a processing method of Gongfu black tea, which uses ordinary fresh tea leaves as raw materials, and is prepared through the following process steps: cold air withering, hot air withering, cooling, rolling, fermenting, and drying.

[0048] The raw materials are: ordinary fresh one-bud one-two-leaf tea leaves, not limited to varieties, as long as rainwater leaves and other impurities are removed.

[0049] The cold wind withering is as follows: the fresh leaves are spread indoors, the thickness is 15cm, and every m 2 Spread the leaves about 20kg, turn on the cold air after the spreading is completed, the temperature of the cold air is 25 0 C. Shake the withered leaves once after 2 hours, and then continue to wither in cold wind for 2 hours until the water content of the withered leaves reaches 75%.

[0050] The hot air withering is: after the cold wind withers, hot air is blown in, and the temperature of the hot air is 35 0 C. Accelerate the wate...

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Abstract

The invention discloses a processing method of Congou black tea. Common fresh tea leaves are taken as raw materials and the processing method comprises the following steps of cold air withering, hot air withering, spreading, rolling, fermenting and drying. According to the invention, the original technology of Congou black tea is inherited, improved and innovated, so that the problems of low efficiency and high quality fluctuation of Congou black tea in the production process are solved effectively; the prepared Congou black tea is thin and fine, shows peak seedlings, is smooth in color, has bright red and yellow soup color, is mellow in taste, has heavy sweet orange flavor, is bright red in leaf bottom, and lays a good foundation for occupying the tea leaf market for the Congou black tea.

Description

technical field [0001] The invention relates to a processing method of Gongfu black tea, which belongs to the technical field of tea processing methods. Background technique [0002] Black tea is a rising star among the six major tea categories, but it is the most popular type of tea in the consumer market today. With its unique taste, taste, aroma and health benefits, it is popular in the market. [0003] The basic processing technology of black tea is fresh leaf-withering-kneading-fermentation-drying. For example, Chinese Patent Publication No. "103549051A" discloses a processing method of Gongfu black tea. The disclosure date is 2014-02-05. The method is based on the traditional processing technology of Gongfu black tea, including raw material picking, withering, rolling, fermentation and drying processes. . [0004] In the traditional black tea processing technology, sunlight withering is generally adopted in the withering process. Due to the temperature change caused ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 李湘成练学燕权鹏陈岗贾彦东张建波陈丰君何小红
Owner YIBIN CHUANHONG TEA IND GRP
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