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Processing method of Wuniuzao black tea

A processing method and technology of Wu Niu Zao, applied in the direction of pre-extraction tea treatment, climate change adaptation, etc., can solve the problems of insufficient deep-level development and utilization of tea, bitter taste, unstable product quality, etc., to achieve pleasant aroma, The taste is mellow and thick, and the effect of saving withering time

Inactive Publication Date: 2016-12-21
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, through the development guided by the government, many tea areas in Guangxi are currently producing black tea products, but there are problems such as backward processing technology, outdated tea-making equipment, unstable product quality, and insufficient development and utilization of tea.
[0006] In the past few years, while processing Wuniuzao green tea products, some Wuniuzao black tea products have also been trial-produced using traditional black tea techniques, but the taste is bitter and astringent, and the aroma is weak

Method used

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  • Processing method of Wuniuzao black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The processing method of Wuniuzao black tea is characterized in that it comprises the following steps:

[0036] (1) Picking of raw materials: pick the fresh leaves of Wuniu Zaocha tree in late March as raw materials, and the picking standard is one bud and one leaf;

[0037] (2) Drying: spread the fresh leaves thinly on the dustpan with a thickness of 1-2cm; at 17:00 in the afternoon, place them outdoors for 20 minutes when the sunlight is weak;

[0038] (3) Withering: thinly spread the sun-dried green leaves in step (3) on a dustpan for indoor withering, the thickness of the spread leaves is 1-2cm, and the withering time is 13 hours;

[0039] (4) Kneading: Put the withered leaves in step (4) into the tea kneading machine and knead for 40 minutes; the specific operation is: knead for 25 minutes in empty space, 5 minutes with light pressure, 5 minutes with medium pressure, 8 minutes with heavy pressure, and then Knead on empty for 2-3 minutes. .

[0040] (5) Fermentat...

Embodiment 2

[0048] The processing method of Wuniuzao black tea is characterized in that it comprises the following steps:

[0049] (1) Picking of raw materials: pick the fresh leaves of Wuniu Zaocha tree in mid-May as raw materials, and pick one bud and one leaf as standard;

[0050] (2) Drying: spread the fresh leaves thinly on the dustpan with a thickness of 1-2cm; place them outdoors for 15 minutes at 17:40 in the afternoon when the sunlight is weak;

[0051] (3) Withering: thinly spread the sun-dried green leaves in step (3) on a dustpan for indoor withering, the thickness of the spread leaves is 1-2cm, and the withering time is 13 hours;

[0052] (4) Kneading: put the withered leaves in step (4) into the tea kneading machine and knead for 40-50 minutes; the specific operation is: first empty kneading for 25 minutes, light pressing for 5 minutes, then medium pressure kneading for 5-8 minutes, heavy pressing 8~10 minutes, then empty knead for 2-3 minutes.

[0053] (5) Fermentation: Unb...

Embodiment 3

[0058] The processing method of Wuniuzao black tea is characterized in that it comprises the following steps:

[0059] (1) Picking of raw materials: the fresh leaves of Wuniu Zaocha tree in late August are picked as raw materials, and the picking standard is one bud and one leaf;

[0060] (2) Drying: Spread the fresh leaves thinly on the dustpan with a thickness of 1-2cm; at 17:30 in the afternoon, place them outdoors for 10 minutes when the sunlight is weak;

[0061] (3) Withering: thinly spread the sun-dried green leaves in step (3) on a dustpan for indoor withering, the thickness of the spread leaves is 1-2cm, and the withering time is 14 hours;

[0062] (4) Kneading: put the withered leaves in step (4) into the tea kneading machine and knead for 40-50 minutes; the specific operation is: first empty kneading for 25 minutes, light pressing for 5 minutes, then medium pressure kneading for 5-8 minutes, heavy pressing 8~10 minutes, then empty knead for 2-3 minutes.

[0063] (...

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Abstract

The invention discloses a processing method of Wuniuzao black tea. The preparation method comprises the following technological processes: raw material picking, sun-drying, withering, rolling, fermentation, drying, flavour-distilling and the like. Fresh Wuniuzao tea leaves picked after early spring are used as the raw material. By adding the sun-drying process into a traditional black tea process and through temperature control and humidity control of the fermentation process, fermentation is more complete, mouthfeel of the tea product is more mellow and brisk, and traditional fermentation time is shortened. The produced Wuniuzao black tea has tight and straight strip-shaped appearance and has clearly visible tender tea shoots; the tea liquor color is red and bright; the taste is mellow and brisk; tea fragrance has high level and is lasting; and infused leaves are soft and even.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a black tea processing method. Background technique [0002] The Wuniuzao tea tree variety was originally produced in Yongjia County, Zhejiang Province. It passed the provincial variety certification in 1988 and belongs to the super-early bud variety of the asexual breeding system. This variety germinates very early, and the spring bud germination period is generally in late February and early March; the germination density is relatively high, the buds and leaves are thick, green, rich in amino acids, the amino acid content of fresh spring tea leaves is about 4.2%, and the hair is medium. Strong tenderness; good stress resistance, high yield, suitable for making green tea, especially flat-shaped famous tea, the tea produced is of superior quality, fragrant and sweet, and is a rare early spring green tea. The shape is flat and smooth, straight and even, the bud front is ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08Y02A40/90
Inventor 李金婷冯红钰梁光志韦锦坚罗莲凤马仙花莫小燕李子平刘汉焱骆妍妃农玉琴
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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