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A processing technology and black tea technology, applied in the field of black tea processing technology, can solve the problems of irregular aroma, loose shape, withered yellow color and the like
Inactive Publication Date: 2011-08-17
贵州贵天下盛兴茶业有限公司
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Summary
Abstract
Description
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Problems solved by technology
Its disadvantages are: the process takes a long time, the shape is loose, and the color is yellow;
Method used
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Embodiment 1
[0016] The invention provides a kind of processing technology of black tea, and its steps are as follows:
[0017] 1. Pick fresh leaves of tea tree with one bud and two leaves as raw material;
[0018] 2. Spread the fresh leaves on the ground for 1.5 hours before withering;
[0019] 3. Spread the cooled green tea evenly on the withering trough, with a thickness of 3cm, wither for 2.5 hours, and wither until the weight loss rate of the green tea reaches 36%, then knead;
[0020] 4. The kneading time is 110 minutes, then it can be put into the dynamic greening machine;
[0021] 5. Adjust the temperature to 200°C in the dynamic fixing machine, and fix it at high temperature for 20 minutes;
[0022] 6. Mix the tea leaves that have been finished at high temperature with 38% water by mass, stir and mix well, put them into the fermentation bed for fermentation, the fermentation room temperature is 25°C, the humidity is 90%, the leaf temperature is 28°C, and the time is 4.5 hours; ...
Embodiment 2
[0026] The invention provides a kind of processing technology of black tea, and its steps are as follows:
[0027] 1. Picking fresh leaves of a bud three-leaf tea tree as raw material;
[0028] 2. Spread the fresh leaves on the ground for 2 hours before withering;
[0029] 3. Spread the cooled green tea evenly on the withering trough, with a thickness of 4cm, wither for 3 hours, and wither until the weight loss rate of the green tea reaches 38% before kneading;
[0030] 4. The kneading time is 120 minutes, and then it can be put into the dynamic greening machine;
[0031] 5. Adjust the temperature to 210°C in the dynamic fixing machine, and fix it at high temperature for 28 minutes;
[0032] 6. Mix the tea leaves that have been finished at high temperature with 38% water by mass, stir and mix well, put them in the fermentation bed for fermentation, the fermentation room temperature is 24°C, the humidity is 89%, the leaf temperature is 27°C, and the time is 5 hours;
[0033]...
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Abstract
The invention relates to a technique for processing black tea, comprising the following steps of picking mono-bud-trilobate fresh tea leaves as raw materials; spreading and airing the fresh leaves for 1-2 hours, and shriveling; spreading the aired tea leaves uniformly on a shriveling trough with the thickness of 3-4 cm and the shriveling time of hours 2-3 hours, and rolling the tea leaves until the weight loss rate of the tea leaves reaches 35-38 percent; rolling for 90-120 minutes, and putting the tea leaves into a dynamic steaming machine; regulating the steaming temperature in the dynamic steaming machine to 200-210 DEG C, and steaming at high temperature for 20-30 minutes; uniformly mixing the high-temperature steamed tea leaves with water with the mass ratio of 38 percent, putting the mixture on a fermentation bed, and fermenting for 3-5 hours at the fermentation room temperature of 24-25 DEG C, the humidity of 89-93 percent and the leaf temperature of 26-33 DEG C; putting the fermentation product into a dryer, carrying out first drying at the temperature of 120-130 DEG C, spreading and airing the tea from the dryer in time, and carrying out secondary drying on the tea at the temperature of 100-110 DEG C after water in the tea is uniformly distributed; and finally, obtaining finished tea by distilling flavor for one hour.
Description
[0001] technical field [0002] The invention relates to a processing technology of tea, in particular to a processing technology of black tea. Background technique [0003] Black tea is a fully fermented tea, the water color and the bottom of the leaves are red; the traditional process is: fresh leaves→withering→first kneading→re-kneading→fermentation→drying→refining. Its disadvantages are: the process takes a long time, the shape is loose, the color is withered and yellow; the soup color is not bright, without gold circles, the aroma is not correct, and the fruity aroma is not pure. Contents of the invention [0004] The invention provides a kind of processing technology of black tea, and its steps are as follows: [0005] 1. Pick fresh leaves of tea tree with one bud and two leaves or one bud and three leaves as raw materials; [0006] 2. Spread the fresh leaves on the ground for 1-2 hours before withering; [0007] 3. Spread the cooled green tea evenly on the wither...
Claims
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Application Information
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