A processing method for improving the quality of purple red bud tea tree variety black tea

A processing method and a variety of technology are applied in the field of processing to improve the quality of black tea of ​​the purple-red bud tea tree variety, and can solve the problems of insufficient aroma of tea soup, influence market expansion, heavy bitterness and astringency, etc., so as to improve the quality of hair tea, have obvious degradation and transformation effects, The effect of promoting degradation and transformation

Active Publication Date: 2021-08-03
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using traditional Gongfu black tea technology to process fresh leaves of purple red bud varieties such as purple peony, Jiulongpao, and Jinguanyin, while improving the quality of black tea products, there are still quality defects such as insufficient fragrance of tea soup, heavy bitter taste, etc., which seriously affect its market expansion.

Method used

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  • A processing method for improving the quality of purple red bud tea tree variety black tea

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Embodiment 1

[0026] A processing method for improving the quality of black tea of ​​a variety of purple red bud tea tree, comprising the following method steps: new shoots of one bud, two leaves and three leaves of the purple peony tea tree variety → cooling → withering → kneading → ultra-dry fermentation (environmental temperature is controlled at 35-45°C , relative humidity below 50%)→drying→picking→roasting→refined tea products.

[0027] Include the following steps:

[0028] (1) Picking fresh leaves: After the dew dries up on a sunny day, pick the first batch of young shoots with one bud and two and three leaves in spring from the purple peony tea tree variety planted in Fu’an tea area of ​​Fujian and tea areas with similar climates as raw materials;

[0029] (2) Cooling: After the fresh leaves are returned to the field, lightly spread them evenly on a clean and transparent water sieve to cool the greens;

[0030] (3) Withering: the cool green leaves obtained in step (2) are moved into...

Embodiment 2

[0041] A processing method for improving the quality of black tea of ​​a variety of purple red bud tea tree, comprising the following method steps: new shoots of one bud, two and three leaves of Jinguanyin tea tree variety → cooling → withering → kneading → ultra-dry fermentation (environmental temperature is controlled at 35-45°C , relative humidity below 50%)→drying→picking→roasting→refined tea products.

[0042] Include the following steps:

[0043] (1) Picking of fresh leaves: After the dew dries up on a sunny day, pick the first batch of young shoots with one bud and two and three leaves in spring of the Jinguanyin tea tree variety planted in Fu’an tea area of ​​Fujian and tea areas with similar climates as raw materials;

[0044] (2) Cooling: After the fresh leaves are returned to the field, lightly spread them evenly on a clean and transparent water sieve to cool the greens;

[0045] (3) Withering: the cool green leaves obtained in step (2) are moved into an air-conditio...

Embodiment 3

[0056] A processing method for improving the quality of black tea of ​​Zihongbud tea tree variety, comprising the following method steps: new shoots of one bud, two leaves and three leaves of Jiulongpao tea tree variety → cooling → withering → kneading → ultra-dry fermentation (environmental temperature is controlled at 35-45°C , relative humidity below 50%)→drying→picking→roasting→refined tea products.

[0057] Include the following steps:

[0058] (1) Picking fresh leaves: After the dew dries up on a sunny day, pick the first batch of young shoots with one bud and two and three leaves in spring of the Jiulongpao tea tree variety planted in Fu’an tea area of ​​Fujian and tea areas with similar climates as raw materials;

[0059] (2) Cooling: After the fresh leaves are returned to the field, lightly spread them evenly on a clean and transparent water sieve to cool the greens;

[0060] (3) Withering: the cool green leaves obtained in step (2) are moved into an air-conditioned ...

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Abstract

The invention belongs to the field of tea processing, and specifically relates to a processing method for improving the quality of black tea of ​​a purple-red bud tea tree variety. It uses the fresh leaves of one bud and two and three leaves of the purple-red bud tea tree variety as raw materials, and is cooled, withered, kneaded, and "super-dried" Fermentation", drying, picking stems, roasting and other processes to obtain finished tea. Its dry tea leaves are fat and tight with front seedlings, and the color is black and oily; after brewing, the tea soup has a strong aroma, and the aroma of flowers and fruits is mellow and sweet, and the taste of flowers and fruits is obvious. , the quality is obviously better than black tea made by traditional methods. Black tea is processed by the technology of the present invention, and the controllable "ultra-dry fermentation" technology is adopted in the production process. By changing the temperature and humidity factors of fermentation, the fermentation path is effectively changed, and the anthocyanins and catechins in the tea are degraded better and faster. and other bitter and astringent substances, thereby improving the aroma and taste of the tea, and then improving the quality of black tea as a whole.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method for improving the quality of black tea of ​​the purple red bud tea tree variety. Background technique [0002] In recent years, new high-flavor oolong tea varieties such as Zimudan, Jiulongpao, and Jinguanyin have been popularized and applied continuously. Researchers combined the innovative technology of black tea and used the fresh leaves of these varieties to process them into floral-flavored black tea products, which not only improved the quality of black tea, but also made floral-flavored black tea a new favorite in the market. [0003] Traditional Gongfu black tea production includes picking fresh leaves, withering, rolling, fermentation at medium temperature and high humidity, initial baking, re-baking, sorting, and baking. Using traditional Gongfu black tea technology to process fresh leaves of purple red bud varieties such as purple peony, J...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 邬龄盛陈泉宾王秀萍张应根
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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