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Processing method of Congou black tea

A technology of Gongfu black tea and a processing method, applied in the field of tea processing, can solve the problems of heavy astringency and poor color of Gongfu black tea, and achieve the effect of pure and fresh taste, oily color and high quality assurance.

Inactive Publication Date: 2018-12-18
TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a processing method of Gongfu black tea, so as to overcome the disadvantages of heavy astringency and poor color of Gongfu black tea

Method used

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Examples

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Effect test

Embodiment 1

[0021] A kind of processing method of Confucian Black Tea, described processing method is to be raw material with Confucian Black Tea, is auxiliary material with sweet-scented osmanthus, and the mass ratio of Confucian Black Tea and sweet-scented osmanthus mixing is 75:1; Prepare through following steps:

[0022] (1) Picking delicate, even and fresh tea leaves, the requirements for picking are bud head or one bud and one leaf or one bud and two leaves, and picking fresh osmanthus;

[0023] (2) Green drying: Combine sweet-scented osmanthus and tea leaves evenly, then place them on a bamboo sieve, and place them in weak sunlight to dry green leaves until the leaves are soft and stick to the sieve surface; in cloudy or rainy weather, put the tea leaves Place it indoors directly, and blow it with a blower for 26 minutes; the thickness of the blue is 8-9cm, and it needs to be turned over during the drying process;

[0024] (3) Withering, spread out the fresh leaves, the spread thic...

Embodiment 2

[0032] A kind of processing method of Gongfu black tea, described processing method is to take Gongfu black tea as raw material, with sweet-scented osmanthus as auxiliary material, the mass ratio of mixing of Gongfu black tea and sweet-scented osmanthus is 50:1; Prepare through the following steps:

[0033] (1) Picking delicate, even and fresh tea leaves, the requirements for picking are bud head or one bud and one leaf or one bud and two leaves, and picking fresh osmanthus;

[0034] (2) Green drying: Combine sweet-scented osmanthus and tea leaves evenly, then place them on a bamboo sieve, and place them in weak sunlight to dry green leaves until the leaves are soft and stick to the sieve surface; in cloudy or rainy weather, put the tea leaves Place it indoors directly, and blow it with a blower for 15 minutes; the thickness of the dried blue is 7-8cm, and it needs to be turned over during the drying process;

[0035] (3) Withering, spread out the fresh leaves with a thickness...

Embodiment 3

[0043] A kind of processing method of Confucian Black Tea, described processing method is to be raw material with Confucian Black Tea, is auxiliary material with sweet-scented osmanthus, and the mass ratio of Confucian Black Tea and sweet-scented osmanthus mixing is 100:1; Prepare through following steps:

[0044] (1) Picking delicate, even and fresh tea leaves, the requirements for picking are bud head or one bud and one leaf or one bud and two leaves, and picking fresh osmanthus;

[0045] (2) Green drying: Combine sweet-scented osmanthus and tea leaves evenly, then place them on a bamboo sieve, and place them in weak sunlight to dry green leaves until the leaves are soft and stick to the sieve surface; in cloudy or rainy weather, put the tea leaves Place it indoors directly and blow it with a blower for 30 minutes; the thickness of the blue is 8-10cm, and it needs to be turned over during the drying process;

[0046](3) Withering, spread out the fresh leaves with a thickness...

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Abstract

The present invention discloses a processing method of Congou black tea. The processing method uses the Congou black tea as a raw material and sweet-scented osmanthus as an auxiliary material, and isprepared by the following steps: (1) delicate, uniform and fresh tea leaf picking and fresh sweet-scented osmanthus picking; (2) drying; (3) withering; (4) air-spreading; (5) enzyme deactivating; (6)rolling; (7) fermenting and (8) drying: the fermented tea leaves are then dried at 50-55 DEG C for 1-2 h; the dried tea leaves are taken out and then placed at room temperature for 5-10 h; then the tea leaves are dried at 40-45 DEG C to water content of 6-7%; and then screening is conducted to separate the sweet-scented osmanthus and the tea leaves to obtain the Congou black tea with a sweet-scented osmanthus fragrance. The Congou black tea prepared by the processing method of the Congou black tea is moist in color and luster, pure, authentic, fresh and refreshing in taste and overflowing in fragrance, and has the sweet-scented osmanthus delicate fragrance.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of Gongfu black tea. Background technique [0002] During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Among the black tea varieties in my country, Keemun black tea is the most famous and the second largest tea in my country. Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new tea tree leaves as raw materials. Withering is an important proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/40
CPCA23F3/06A23F3/14A23F3/40
Inventor 张宗斌
Owner TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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