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Processing method of congou black tea

A processing method, the technology of Gongfu black tea, which is applied in the processing field of Gongfu black tea, can solve the problems of increasing leaf cell enzyme activity, less sweet taste, and aggravating withering degree, so as to increase leaf cell enzyme activity, improve taste sweetness, and aggravate withering degree of effect

Active Publication Date: 2020-08-11
湖南省茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that the taste of Xiaqiu Gongfu black tea processed by traditional techniques is not sweet enough, the invention innovates segmental temperature-controlled withering technology to promote the further transformation of taste substances in fresh leaves; appropriately increase the degree of withering and increase the enzyme activity of leaf cells

Method used

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Examples

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Effect test

Embodiment 1

[0033] A processing method of Gongfu black tea, comprising the following steps:

[0034] 1) Temperature-controlled withering: After picking fresh buds and leaves in summer and autumn, spread them thinly, and evenly spread them in indoor withering tanks or drying racks, with a thickness of 5 cm. At 15-30°C, there are two stages of first low-temperature and then high-temperature treatment including: the first stage, withering the tea leaves at 15-16°C for 2.5 hours; the second stage, withering the tea leaves at 25-30°C for 1.5 hours, two Stage alternate treatment obtains the tealeaves whose water content is reduced to 55-59%;

[0035] 2) Low-temperature kneading: add the tea leaves obtained in step 1) into the kneading barrel of the kneading machine, the amount added is naturally full, control the speed of the kneading machine at 45 rpm, and follow the principle of light-heavy-light at 16-18°C Gradually pressurize and then depressurize and knead, and then unblock; said graduall...

Embodiment 2

[0041] A processing method of Gongfu black tea, comprising the following steps:

[0042] 1) Temperature-controlled withering: After picking fresh buds and leaves in summer and autumn, spread them thinly, and evenly spread them in indoor withering tanks or drying racks, with a thickness of 4cm. At 15-30°C, there are two stages of first low temperature and then high temperature treatment including: the first stage, withering the tea leaves at 15-16°C for 4 hours; the second stage, continuing to wither the tea leaves at 25-30°C for 1 hour, two Two stages are alternately processed to obtain the tealeaves whose water content is reduced to 55-59%;

[0043] 2) Low-temperature kneading: add the tea leaves obtained in step 1) into the kneading barrel of the kneading machine, the amount added is naturally full, control the speed of the kneading machine at 45 rpm, and follow the principle of light-heavy-light at 16-18°C Gradually pressurize and then depressurize and knead, and then unbl...

Embodiment 3

[0049] A processing method of Gongfu black tea, comprising the following steps:

[0050] 1) Temperature-controlled withering: After picking fresh buds and leaves in summer and autumn, spread them thinly, and evenly spread them in indoor withering tanks or drying racks, with a thickness of 6cm. At 15-30°C, there are two stages of first low temperature and then high temperature treatment including: the first stage, withering the tea leaves at 15-16°C for 3 hours; the second stage, withering the tea leaves at 25-30°C for 2 hours, two Stage alternate treatment obtains the tealeaves whose water content is reduced to 55-59%;

[0051] 2) Low-temperature kneading: add the tea leaves obtained in step 1) into the kneading barrel of the kneading machine, the amount added is naturally full, control the speed of the kneading machine at 45 rpm, and follow the principle of light-heavy-light at 16-18°C Gradually pressurize and then depressurize and knead, and then unblock; said gradually pre...

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Abstract

The invention relates to a processing method of congou black tea. The method comprises the following steps: (1) temperature-controlled withering: carrying out low-temperature treatment and high-temperature treatment on fresh tea leaves into two stages at 15-30 DEG C to obtain withered leaves with a water content reduced to 55-59%; 2) low-temperature rolling: gradually performing pressurizing rolling and reduced-pressure rolling according to a light-heavy-light principle at 16-18 DEG C; 3) variable-temperature fermentation: putting the tea leaves into a fermentation machine, and performing high-temperature fermentation and then low-temperature fermentation under a condition that the humidity is 90% or and the temperature is 25-45 DEG C; 4) high-temperature short baking: reducing the water content of the tea leaves to 10-15%; 5) after-ripening alcoholization: performing high-low temperature alternate treatment at a temperature from -4 to 30 DEG C, and 6) low-temperature long-time baking:baking the tea leaves at 75 to 80 DEG C. According to the method, the taste sweetness of the congou black tea can be improved by reducing astringent substances such as catechinic acid and effectivelyretaining sweet substances such as soluble sugar and amino acid in the tea leaves.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Gongfu black tea. Background technique [0002] Black tea is the most consumed tea in the world, and taste is the main factor driving the consumption of black tea. Overseas consumption is mainly red crushed tea, which has the taste characteristics of "thick, strong, and fresh"; domestic consumption is mainly red strip tea (Gongfu black tea and Souchong black tea), and Gongfu black tea has "sweet, mellow, and fresh taste". "Taste characteristics. Despite this, current studies generally believe that the taste of black tea is mainly a strong bitter taste, especially the black tea made from fresh tea leaves in summer and autumn is more obvious. The main reason for slow sales. With the improvement of people's living standards and the continuous upgrading of the black tea consumption market, consumers have higher and higher requirements for the taste of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 余鹏辉郑红发龚雨顺黄浩赵熙钟妮
Owner 湖南省茶叶研究所
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