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Making technology for Lapsang Souchong black tea

A technology of Lapsang Souchong and production process, which is applied in tea treatment before extraction, etc., can solve the problems of reducing tea quality, destroying the flavor of Lapsang Souchong black tea, and failing to form a unified standard, so as to achieve sweet and pure aroma and refreshing tea soup Effect

Inactive Publication Date: 2016-08-03
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to improper craftsmanship in the production process of Lapsang Souchong, the taste of Lapsang Souchong black tea is diversified, which not only fails to form a unified standard, but also destroys the traditional flavor of Lapsang Souchong black tea and reduces the quality of the tea.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0017] A production process of Lapsang Souchong black tea, using green vegetable tea from Wuyi Mountain Nature Reserve as raw material, adopting indoor withering and indoor temperature-controlled and humidity-controlled fermentation, supplemented by re-kneading and charcoal roasting, comprising the following steps: Picking fresh leaves, withering, kneading, fermenting, re-kneading, finishing, drying, and charcoal roasting are eight processes. The detailed steps of each process are as follows:

[0018] (1) Picking fresh leaves: In April, on a sunny day, at 11:00 a.m., fresh leaves with two leaves and one core of the vegetable tea tree in Wuyi Mountain Nature Reserve were picked as raw materials;

[0019] (2) Withering: Indoor withering, fresh leaves are laid flat on bamboo plaques with a thickness of 5cm, the indoor temperature is adjusted to 30°C, the light intensity is 1800Lux, the withering is carried out by circulating wind, the wind speed is 3m / s, and the withering time is ...

Embodiment 2

[0027] A production process of Lapsang Souchong black tea, using green vegetable tea from Wuyi Mountain Nature Reserve as raw material, adopting indoor withering and indoor temperature-controlled and humidity-controlled fermentation, supplemented by re-kneading and charcoal roasting, comprising the following steps: Picking fresh leaves, withering, kneading, fermenting, re-kneading, finishing, drying, and charcoal roasting are eight processes. The detailed steps of each process are as follows:

[0028] (1) Picking fresh leaves: In April, on a sunny day, at 1:00 p.m., two leaves and one core fresh leaves of the vegetable tea tree in Wuyi Mountain Nature Reserve were picked as raw materials;

[0029] (2) Withering: Indoor withering, fresh leaves are laid flat on bamboo plaques with a thickness of 8cm, the indoor temperature is adjusted to 35°C, the light intensity is 2400Lux, the withering is carried out by circulating wind, the wind speed is 5m / s, and the withering time is 5 hou...

Embodiment 3

[0037] A production process of Lapsang Souchong black tea, using green vegetable tea from Wuyi Mountain Nature Reserve as raw material, adopting indoor withering and indoor temperature-controlled and humidity-controlled fermentation, supplemented by re-kneading and charcoal roasting, comprising the following steps: Picking fresh leaves, withering, kneading, fermenting, re-kneading, finishing, drying, and charcoal roasting are eight processes. The detailed steps of each process are as follows:

[0038] (1) Picking of fresh leaves: In May, on a sunny day, at 2 pm, fresh leaves with two leaves and one core of the vegetable tea tree in Wuyi Mountain Nature Reserve were picked as raw materials;

[0039] (2) Withering: Indoor withering, fresh leaves are laid flat on bamboo plaques with a thickness of 6cm, the indoor temperature is adjusted to 32°C, the light intensity is 2000Lux, and the withering is carried out by circulating wind, the wind speed is 4m / s, and the withering time is 4...

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PUM

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Abstract

The invention discloses a making technology for Lapsang Souchong black tea .The making technology includes eight processes of fresh leaf picking, withering, rolling, fermenting, repeated rolling, fixing, drying and charcoal baking; vegetable tea leaves serve as a raw material, are subjected to indoor fresh leaf withering through manual control, rolled and then subjected to indoor temperature-and-humidity controlling fermenting; after fermenting is completed, the leaves are repeatedly rolled, dried and finally dried in a charcoal-baked mode, and the Lapsang Souchong black tea is obtained .According to the making technology, innovation is carried out based on an existing making technology of Lapsang Souchong black tea, the quality of tea is effectively improved, the made Lapsang Souchong black tea is compact and even in strip, oleosus in color and luster, sweet and pure in fragrance, capable of achieving fragrance similar to that of dried longan, bright in liquor color, mellow in taste and obvious in aftertaste sweetness, and the liquor color is orange red.

Description

technical field [0001] The invention belongs to the field of black tea processing, and in particular relates to a production process of Lapsang Souchong black tea. Background technique [0002] Lapsang Souchong black tea was first created in the Tongmu area of ​​Wuyishan City, Fujian Province. It is the earliest black tea in the world, also known as the originator of black tea, and has a history of more than 400 years. Because of its bright orange-red soup, sweet and pure aroma, long-lasting and thorough taste, and fresh and refreshing taste, it is widely sought after by consumers. However, due to improper craftsmanship in the production process of Lapsang Souchong, the taste of Lapsang Souchong black tea is diversified, which not only fails to form a unified standard, but also destroys the traditional flavor of Lapsang Souchong black tea and reduces the quality of the tea. Therefore, establishing a kind of manufacturing process of Lapsang Souchong black tea plays an import...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 叶江华李远华贾小丽
Owner 武夷学院
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