Novel processing technology of Yunnan big-leaf Yunnan black tea

Abstract

The invention relates to a novel processing technology of Yunnan big-leaf Yunnan black tea. The novel processing technology comprises the following steps: 1) tea picking; 2) withering; 3) standing; 4)rolling; 5) deblocking; 6) fermenting; 7) mechanical carding; 8) drying for three times; 9) stalk picking; and 10) drying again. Independent scattered fermentation (namely, an independent wooden frame is adopted) is created, a fermentation frame made of Yunnan special green wood is used for fermentation, a specially-made withering tank special for big-leaf tea is used for withering, and meanwhilea traditional fermentation process mode and a key control process for withering and fermentation are improved; the alpine big-leaf tea can bring rich taste and feel a breath from a wide mountain, thetea soup is high in fineness and mellowness and smooth in permeability, and the alpine big-leaf tea is extremely small in bitterness and sweetness accordingly; and the taste is mellow, the sweetnessof the bitter taste enables the oral cavity to promote the secretion of saliva or body fluid, and the sweet aroma is remained in the oral cavity and the throat for a long time, and the strong aroma isa generous gift.

Description

technical field [0001] The invention belongs to the technical field of black tea preparation, and in particular relates to a novel processing technology of large-leaved Yunnan black tea. Background technique [0002] Black tea is the second largest tea family in my country, but it was not until the Qing Dynasty that the Dianhong Gongfu tea produced in Yunnan was created in 1938. The first batch of tea was exported to London, England, and was loved by the Queen of England. [0003] Yunnan Dayezhong tea is a well-known fine tea tree variety in China, mainly including Mengku Dayezhong (also known as Dahei Tea), Fengqing Dayezhong and Menghai Dayezhong, etc. Fengqing big-leaf tea, also known as Fengqing long-leaf tea, is produced in Fengqing County, Yunnan Province. It is mainly distributed in western and southern Yunnan tea areas. It was approved as a national-level fine variety in 1984 and is the preferred raw material for making Dianhong tea. In 1939, Mr. Feng Shaoqiu, a tea...

AI Technical Summary

Problems solved by technology

[0009] It is a very mature technology to make black tea-Puer tea from Yunnan big-leaf tea, but it is a new attempt to make Yunnan black tea from original ecological high-altitude big-leaf tea, although some tea companies or Tea farmers began to try to make Dianhong tea by using the resources of alpine and big-leaf tea trees, but these were only attempts on the traditional Dianhong tea production process, and the varieties of tea trees were also chaotic. be unique

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