36results about How to "Wither evenly" patented technology

The invention discloses an automated Congou black tea production process, which includes a staged dynamic withering technique, a continuous and progressive pressure rolling technique, a high-speed rotational deblocking technique, a variable-temperature dynamic fermentation technique, a microwave tempering and dehydration technique and the like; the staged dynamic withering technique is carried out by four automatic vertical withering machines, the continuous and progressive pressure rolling technique is carried out by six 65 model automatic rolling machines, the high-speed rotational deblocking technique is carried out by a high-speed rotating roller type deblocking machine, the fermentation temperatures of different stages are controlled by an automatic fermentation machine in the variable-temperature dynamic fermentation technique, and on-line tempering is carried out by a microwave tempering machine in the microwave tempering and dehydration technique. The automatic vertical withering machines, the automatic rolling machines, the high-speed rotating roller type deblocking machine, the automatic fermentation machine, the microwave tempering machine, two automatic driers and other equipment are connected through a production line and adopt an automatic control system, consequently, Congou black tea processing realizes automated, continuous and clean production, the quality and sanitary quality of the tea are increased, and the working efficiency is remarkably increased.

The invention provides a withering method for black tea. The withering method specifically comprises the following steps: placing tea leaves into a withering machine and withering the tea leaves; paving the tea leaves according to the thickness of 40-60 centimeters; firstly, withering by cold air for 2-3 hours and withering by hot air for 1-2 hours, wherein the temperature of the hot air is 35-40 DEG C; stopping the machine for 1 hour; withering by the hot air for 1-2 hours, wherein the temperature of the hot air is 35-40 DEG C; and in the whole withering process, overturning the tea leaves for one time every 15 minutes. According to the withering method for the black tea, an existing withering machine is used for withering and is mechanically operated and the effect is improved; the specific withering time of the cold air and the hot air is set; firstly, the withering is carried out by the cold air and the tea leaves are prevented from being withered too fast, the withering time is short and the physicochemical changes are intense; bud tips and leaf margins are prevented from being withered, and are prevented from even becoming red; then the tea leaves are sufficiently withered by using hot air, and the hot air withering can effectively guarantee that the tea leaves are uniformly and sufficiently withered; meanwhile, the withering time is greatly shortened.

The invention provides a production process of congou black tea. The production process comprises the process of selecting tea leaves, withering, rocking green, rolling, fermenting and drying. In summer and autumn, tea contains high tea polyphenol so as to be not suitable for preparing green tea, but through the production process of the Congou black tea, fresh tea leaves are sufficiently fermented within short time, and the bitterness of the tea leaves is changed, so that the prepared black tea has intensive tea aroma, thick taste, bright color, and sweet aftertaste. According to the production process of congou black tea, the traditional production mode that the tea leaves in summer and autumn only can be used for preparing green tea can be broken through, and the utilization ratio of the fresh leaf resources can be increased, so that the purpose of increasing income of tea farmers can be achieved.

The invention relates to a preparation method for black tea. The preparation method is characterized in that the method comprises the following steps: firstly, one-bud-two-leaf fresh leaves are selected as a raw material, the fresh leaves are picked from summer tea; secondly, the picked fresh leaves are placed in a withering trough, the spreading thickness is 5-10cm, the temperature is controlled at 25-30 DEG C, the withering time is 2-3h, then cold air withering is carried out, the fresh leaves are turned over and spread, the spreading thickness is 3-5cm, the temperature is controlled at 0-5 DEG C, the withering time is 1-2h, and finally daylight withering is carried out for 6-8h. The black tea has a red and bright soup color, tastes mellow, and has high quality.

The invention discloses a tea withering device in the field of tea production equipment. The tea withering device comprises a withering groove, and the bottom face of the withering groove is connected with a cavity used for conveying hot air; the upper end face of the cavity is seamlessly attached to the bottom face of the withering groove, the bottom face of the withering groove and the upper end face of the cavity are each densely provided with ventilation holes, and the ventilation holes enable the withering groove to be communicated with the cavity; the outer wall of the cavity is provided with connecting holes penetrating through the outer wall, and the ventilation holes are connected with a hot-air blower; a netted tea spreading net is laid on the inner wall of the withering groove. According to the tea withering device, the cavity is arranged, so that hot air generated by the hot air blower has to wither tea leaves through the cavity, heat waste is avoided, and meanwhile tea withering quality is improved; the tea spreading net is arranged, so that after the tea leaves are withered, the tea spreading net can be tightened, the tea leaves are collected in the tea spreading net at a time, and tea collection efficiency is improved.

The invention provides a withering method of Gongfu black tea. The method comprises the following steps: 1) picking tea tree fresh leaves, putting on a withering rack, and withering for 1.0-1.5 hours, wherein the withering thickness is 0.5-2.5cm, and the leaves are stirred 3-4 times in the withering process; 2) withering the tea leaves in a withering machine with cold air for 50-70 minutes, wherein the tea leaf spreading thickness is 30-40cm; 3) withering with hot air for 30-40 minutes, wherein the hot air temperature is 35-40 DEG C; 4) withering with cold air for 30-50 minutes; 5) withering with hot air for 70-90 minutes, wherein the hot air temperature is 35-40 DEG C; 6) shutting down for 50 minutes; and 7) withering with hot air for 110-130 minutes, wherein the hot air temperature is 35-40 DEG C, and the tea leaves are stirred every 15 minutes in the whole withering process. The method can accelerate the water loss of the fresh leaves and accelerate the conversion of substances in the fresh leaves, and the tea leaves can be withered uniformly and sufficiently. Meanwhile, the method greatly shortens the withering time.

The invention discloses a processing technology of white tea in the field of processing of tea leaves. The processing technology comprises the steps of performing picking, performing withering, performing shaping and performing drying, in the step of withering, placing picked leaves in outdoor environment of 25-30 DEG C, performing natural withering, after natural withering, enabling a plurality of infrared lamp tubes to be fixed to the inside wall of a withering box, enabling an air inlet to the formed in the bottom of the withering box, enabling an air outlet to be formed in the top of the withering box, enabling the air outlet to be connected with an exhaust fan, performing rotary withering on the naturally-withered leaves in the withering box, controlling and maintaining the temperature of the withering box to be 32-45 DEG C, controlling the rotating speed of a screen mesh to be 6r/min, and controlling the rotary withering time to be 1-2h. Compared with a conventional technology, the adopted technology provided by the invention has the advantages that the withering is more uniform, the withering efficiency is higher, and the preserved white fine long hair is more complete. After the processed white tea is brewed, tea soup is delicately fragrant, slightly sweet and slightly fragrant, the soup color is light, the white fine long hair is rich in fragrance, the taste is fresh, mellow and delicious, and the quality is better than that of traditional products.

The invention discloses a tea withering trough. The withering trough comprises a trough body; the bottom wall of the trough body is fixedly connected to a plurality of air blowers; a penetrating conveying device is erected on the side wall of the trough body; the conveying device comprises a driving wheel and a conveying belt; the driving wheel is in transmission connection with the conveying belt; the surface of the conveying belt is provided with a plurality of bulges; a heating device is arranged in the middle space of the conveying belt; a feeding device is arranged on one side of the trough body; a beam is fixedly connected to the inner wall of the top end of the trough body; a plurality of baffles and a plurality of stirring rods are sequentially connected to the beam; one end, far away from the beam, of each stirring rod is rotationally connected to a stirring roller; and the side wall of each stirring roller is provided with a plurality of uniformly distributed stirring tips. The withering trough uniformly spreads out tea layers and stirs the tea layers during a withering process so as to realize uniform and high-efficiency withering on tea.

The invention discloses a uniform and fast tea withering machine. A barrel body comprises a top cover, a bottom cover and a barrel wall, wherein the top cover and the bottom cover are buckled at the two ends of the barrel wall. The uniform and fast tea withering machine comprises a plurality of withering devices, each of the withering devices comprises shaft rods and withering troughs, each of the withering troughs is connected with the corresponding shaft rod through a buckle, the adjacent shaft rods are in detachable connection with each other, and a baffle with the same size as a bottom plate of the withering trough is connected to each of the withering troughs; slide rails are arranged on the barrel wall, a pulley in sliding fit with the corresponding slide rail is arranged on each of the withering troughs, resistance sheets are arranged on each of the slide rails and are connected through a resistance plate, air cylinders are connected to the resistance plate, and a hot air blower is connected to the barrel wall. The uniform and fast tea withering machine disclosed by the invention has the benefits that tea leaves are put in the withering troughs of each of the withering devices, each of the withering troughs is connected with the corresponding shaft rod, and hot air is used for withering the tea leaves to accelerate the tea leaf withering speed; withering is performed in the barrel body, so that the floor area is reduced; the resistance plate is connected with the extension air cylinder and the contraction air cylinder, and the two air cylinders alternately run; each of the withering devices gradually moves downwards, so that the temperature is higher and higher, and the tea leaves are gradually withered.

The invention discloses a production technology of tea leaves. The production technology comprises the steps of picking, primary selection, spreading and drying in the sun, composite withering, rocking of the green tea leaves, stir fixation, rolling, dedusting and sterilization, rotary drying and packaging and bagging; through the modes of composite withering and rotary drying, the tea leaves makecontact with air comprehensively in the tea leaf withering process, the phenomena of accumulation and pile fermentation do not occur, after more uniform withering, the tea leaves are processed to form the finished product, and therefore the produced product meets the flat, even and straight requirements of the appearance of the tea leaves; the color, fragrance and taste of the produced tea leavesare balanced, the appearance and quality of the tea leaves are improved, the utilization rate of the tea leaves is increased, and the produced finished product tea is good in quality, attractive in appearance, mellow in fragrance, even in appearance and high in content of amino acid and an aqueous extract; after brewing of the tea leaves, the tea liquid color is light, the tea liquid has a rich fragrance, is sweet, has a moisturizing effect and promotes the secretion of saliva, and compared with a traditional product, the quality of the tea leaves is better.

The invention discloses black tea processing method which comprises the following steps: (1) selecting fresh leaves; (2) withering; (3) rolling; (4) fermenting; (5) sterilizing; (6) drying; (7) packaging; (8) curing; and (9) increasing aroma. The withering is performed at a constant temperature, the defect that the method is influenced by weather and diurnal temperature variation is overcome, and the fresh leaves can be uniformly withered; an ultraviolet sterilization step is increased after fermentation, so that some microbial bacteria produced during fermentation can be killed; the tea is refrigerated and cured after packaging, so that the beneficial components of the tea are further developed; and static high-temperature aroma improving is performed after packaging and curing, so that the conditions that the tea leaves are collided to damage the tea shape and the tea aroma is volatilized can be avoided. The tea made by the method disclosed by the invention is high in quality, stable in quality, strong in aroma, red and transparent in soup after making and mellow in taste.

The invention discloses a preparation technology of Danxia black tea. The preparation technology comprises the following steps of selecting fresh leaves, performing withering, performing rolling, performing fermentation, performing baking, performing refining and performing packaging inspection. According to the preparation technology of Danxia black tea disclosed by the invention, the consistencyof Danxia black tea products can be guaranteed, the quality of the products can be improved, besides, withering is uniform, the Danxia black tea cannot be influenced by temperature differences of climate, and the technology is simple.

The invention provides a black tea withering method. The black tea withering method comprises the following steps: 1), picking fresh tea leaves from tea trees, placing the picked tea leaves on a withering shelf, wherein the withering thickness is 0.5-3.5 centimeters and the withering time is 1.5-2.5 hours, and turning the tea leaves for 4-5 times during withering; 2) placing the tea leaves in a withering machine, wherein the spreading thickness of the tea leaves is 40-60 centimeters, and withering the tea leaves by using cold air for 30-45 minutes; 3), carrying out withering by using hot air for 60-80 minutes, wherein the temperature of the hot air is 35-40 DEG C; 4), carrying out withering by using cold air for 50-70 minutes; 5), carrying out withering by using hot air for 30-50 minutes, wherein the temperature of the hot air is 35-40 DEG C; 6) stopping the withering machine for 1 hour; and 7), carrying out withering by using hot air for 130-150 minutes, wherein the temperature of the hot air is 35-40 DEG C. The tea leaves are turned once every 15 minutes during the whole withering processes. The black tea withering method has the advantages of accelerating water loss of the fresh leaves, speeding up internal substance transformation in the fresh tea leaves and so on. By adopting the black tea withering method disclosed by the invention, the tea leaves are uniformly and fully withered; moreover, the withering time is greatly reduced.

The invention relates to a fructus cinnamomi black tea processing method. The method comprises the following steps of 1) withering, spreading picked fresh fructus cinnamomi tea leaves in a withering tank, and controlling the environment temperature to be 20-35 DEG C, the air humidity to be 65-75% and the withering time to be 9-16 hours during withering; 2) rolling, putting the withered leaves treated in the step 1) into a rolling machine, and rolling until the cell damage rate of the withered leaves is more than 80% and the leaves are more than 90% into strips; (3) fermentation, uniformly spreading the rolled leaves treated in the step (2), then putting the rolled leaves into a fermentation box for fermentation, and stopping fermentation until the leaves have obvious flower and fruit fragrance or sweet fragrance and are orange red or purple bronze; 4) drying, drying the fermented tea leaves with gross fire until the water content of the tea leaves is 30-40%, and then drying with sufficient fire until the water content of the tea leaves is 6-7%; and 5) aroma enhancement, carrying out low-temperature baking aroma enhancement on the dried tea leaves. The method is advantaged in that the obtained fructus cinnamomi black tea is high in the aflavin content, obvious in flower fragrance, high in quality and suitable for batch popularization and production.

The invention provides a processing method of selenium-enriched moringa tea and relates to the technical field of tea leaf processing. The processing method of the moringa tea, provided by the invention, comprises the following steps: (1) picking; (2) washing; (3) carrying out fixation; (4) spraying a selenium protein protection solution; (5) withering; (6) spraying a nutrient solution; (7) rolling; (8) fermenting; (9) drying and sterilizing. According to the processing method of the selenium-enriched moringa tea, provided by the invention, any harmful substance is not added in raw materials or is not generated in a processing process; oxidization and degradation of selenium protein in the moringa tea can be prevented in a production process, and the produced selenium-enriched moringa teahas a fresh and mellow, and delicious taste; the tea soup is transparent and has a lasting clean aroma; the selenium-enriched moringa tea has the health-care effects of helping to digest, activating blood circulation to dissipate blood stasis, resolving dampness and appetizing, improving the immunity and the like through the scientific processing method and a functional health-care auxiliary agent.