High efficiency preparation technique and product of high-end manual old fir ball tea or tea cake of Wuyi rock tea

Abstract

A high efficiency preparation technique of high-end manual old fir ball tea or a tea cake of Wuyi rock tea is characterized by comprising the following technical steps: (1) withering, (2) fine manipulation, (3) stalk cutting, (4) roasting, (4) rolling, (5) pressing and (6) baking, wherein a withering method of the (1) withering procedure comprises the step of performing sunlight withering on green old fir tea, or uniformly spreading the green old fir tea on a withering trough for heating withering; the (2) fine manipulation procedure is accomplished on the withering trough; a fermentation and standing process is carried out according to the conventional technology of the Wuyi rock tea; a method of achieving partial cell damaging of green old fir tea leaves to promote enzymatic oxidation comprises the steps of uniformly spreading the green old fir tea on the withering trough, manually grabbing a needle plate to horizontally press the green old fir tea on the withering trough, forming uniformly-distributed fine needle holes in the green old fir tea leaves to achieve the partial cell damaging of the green old fir tea leaves to promote the enzymatic oxidation; the needle plate is in a structure that stainless steel needles with sharp heads are orderly arranged on a support plate and a handle is arranged on the back of the support plate; the (3) stalk cutting procedure is to manually cut off stalks of the green old fir tea after the fine manipulation procedure is accomplished.

Description

technical field [0001] The invention relates to a manufacturing process and product of Wuyi rock tea handmade high-end Laocong group tea or tea cake, in particular to a high-efficiency manufacturing process and product of Wuyi rock tea handmade high-end Laocong tea or tea cake. Background technique [0002] Long Tuan Feng Bing originated in the Five Dynasties, and has gone through 458 years in Fujian, Southern Tang, Song, Yuan and Ming Dynasties. It belongs to roasted green tea. The workmanship is extremely fine, and it is made with tea teeth. In the 24th year of Hongwu in the Ming Dynasty, that is, in 1391 AD, Zhu Yuanzhang, the emperor of the Ming Dynasty, issued an edict to stop making dragon and phoenix cakes. [0003] Loose tea is unique in the world, while tuancha has been lost in history for hundreds of years. [0004] It has been nearly ten years since Da Hong Pao Tuan Tea or tea cake tradition was revived. The production of group tea is not too difficult or comp...

AI Technical Summary

Problems solved by technology

A bucket of comprehensive greening machine usually holds 400-500 catties of tea greens. During the shaking process, the tea greens are tightly squeezed together, and the tea green leaf veins and tea stems are bent, which is not conducive to water leakage; it plays a role in the formation of tea aroma. The important part of tea green leaves and buds is prone to over-fermentation during the operation of the greening machine; the friction and collision of the tea greens are not uniform during the operation of the greening machine, which leads to great changes in the uniformity and consistency of the greening process. If there is a large deviation, the greening process cannot be precisely controlled, and the quality of the tea produced will of course be much worse.