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Congou black tea dynamic shaping fermentation process and processing method

A technology for Gongfu black tea and fermentation process, which is applied in the field of dynamic shaping fermentation technology and processing of Gongfu black tea, can solve the problems of single aroma type, insufficient taste richness and low overall quality of Gongfu black tea, and achieves tight shape, fine color and luster. The effect of black and oily, red and bright under the leaves

Pending Publication Date: 2020-11-27
四川省茶业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of relatively single aroma type of Gongfu black tea in the prior art, obvious lack of richness of taste, and low overall quality, and to provide a dynamic shaping fermentation process and processing method of Gongfu black tea. The Gongfu black tea produced has a strong flower and fruit aroma, a rich and sweet taste, a bright red soup, and a bright red bottom of the leaves, which comprehensively improves the quality of Gongfu black tea.

Method used

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  • Congou black tea dynamic shaping fermentation process and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] After fresh leaves are plucked, start to process within 4 hours, at first carry out withering, wither for 12 hours, spread leaf thickness 10cm, after withering, the water content of tealeaves is 65%, and leaf surface loses luster.

[0022] Put the withered leaves into the kneading machine kneading barrel for dynamic shape fermentation. The temperature is 29°C and the relative humidity is 82%. The amount of withered leaves is 80% of the capacity of the kneading bucket. The barrel speed is 10r / min, kneading for 45min; the kneading barrel speed is 115r / min, kneading for 45min; the kneading barrel speed is 120r / min, kneading for 40min; the kneading barrel speed is 125r / min, kneading for 40min; Add medium pressure and knead for 15 minutes, reduce pressure and knead for 10 minutes, and empty knead for 15 minutes. After the dynamic shaping fermentation process is over, 75% of the fermented tea leaves turn red, 25% show brass color, and the strip yield is over 95%.

[0023] Pu...

Embodiment 2

[0027] After fresh leaves are plucked, start to process within 4 hours, at first carry out withering, wither for 13 hours, spread leaf thickness 8cm, after withering, the water content of tealeaves is 66%, and leaf surface loses luster.

[0028] Put the withered leaves into the kneading barrel of the kneading machine for dynamic shape fermentation. The temperature is 30°C and the relative humidity is 70%. The amount of withered leaves is 80% of the capacity of the kneading bucket. The barrel speed is 10r / min, kneading for 47min; the kneading barrel speed is 115r / min, kneading for 47min; the kneading barrel speed is 120r / min, kneading for 42min; the kneading barrel speed is 125r / min, kneading for 38min; Add medium pressure and knead for 13 minutes, reduce pressure and knead for 8 minutes, and empty knead for 15 minutes. After the dynamic shaping fermentation process is over, 75% of the fermented tea leaves turn red, 25% show brass color, and the sliver yield is 97%.

[0029] P...

Embodiment 3

[0033] After fresh leaves are plucked, start to process within 4 hours, at first carry out withering, wither for 12 hours, spread leaf thickness 12cm, after withering, the water content of tealeaves is 64%, and leaf surface loses luster.

[0034] Put the withered leaves into the kneading machine kneading barrel for dynamic shape fermentation. The temperature is 28°C and the relative humidity is 85%. The amount of withered leaves is 80% of the capacity of the kneading bucket. The barrel speed is 10r / min, kneading for 44min; the kneading barrel speed is 115r / min, kneading for 43min; the kneading barrel speed is 120r / min, kneading for 38min; the kneading barrel speed is 125r / min, kneading for 42min; Add medium pressure and knead for 13 minutes, reduce pressure and knead for 12 minutes, and empty knead for 15 minutes. After the dynamic shaping fermentation process is over, 75% of the fermented tea leaves turn red, 25% show brass color, and the bar forming rate is 99%.

[0035] Pu...

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Abstract

The invention discloses a Congou black tea dynamic shaping fermentation process. The process comprises the following step of putting withered tea leaves into a rolling barrel for dynamic shaping fermentation at the temperature of 28-30 DEG C and the relative humidity of 70-85%. The invention further provides a congou black tea processing method. The dynamic shaping fermentation process is providedin processing of Congou black tea, two procedures of rolling shaping and fermentation are combined into one, shaping and fermentation are completed through long-time dynamic variable-speed rolling, and meanwhile, a large number of aromatic substances are formed in the long-time dynamic fermentation process, so that the processed Congou black tea has tight and thin appearance, exposed tea shoots,black and oily color, strong aroma and flower and fruit fragrance, strong, mellow and sweet taste, red and bright soup color and red, uniform and bright leaf bottoms, and the quality of the congou black tea is obviously improved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a dynamic shaping fermentation process and processing method of Gongfu black tea. Background technique [0002] my country is the first country to discover and utilize tea. In today's world tea consumption, black tea accounts for about 70%, while Gongfu black tea is unique to my country and occupies a leading position in the international market. At the same time, tea is also a backbone industry for my country to earn foreign exchange through export and for tea farmers to increase their income and get rid of poverty. The Gongfu black tea produced in my country has been mainly exported for a long time, and the domestic consumption is very small. With the sudden rise of special Gongfu black tea represented by Gongfu black tea "Jin Junmei", on the one hand, it has greatly led the domestic consumption of Gongfu black tea. The domestic sales of Gongfu black tea used to be less than 0.5%....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/12
CPCA23F3/08A23F3/12
Inventor 蔡红兵席阳红杨朝林彭章颜麟沣熊江李力文秀周优良周杰
Owner 四川省茶业集团股份有限公司
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