Bead black tea manufacturing method

A processing method and technology for black tea, applied in the processing field of black tea, can solve the problems of increasing the breaking rate, different degrees of fermentation of stems, leaves, and inability to achieve uniform fermentation, so as to reduce the breaking rate and improve the utilization rate of tea greens. , the effect of improving the integrity

Inactive Publication Date: 2013-04-10
GUIYANG CHUNQIU INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although adopting the above process technology can meet the processing requirements of Gongfu black tea whose tenderness of tea green raw material is more than 1 bud and 2 leaves, when the tenderness of tea green raw material is at or below 1 bud and 3 leaves, the existing technology will be used when rolling Greatly increase the breakage rate, and the degree of fermentation of stems and leaves will be different during fermentation at the same time, and the fermentation will not be uniform, and the phenomenon of excessive fermentation or blueness will be highlighted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of pearl-shaped black tea, comprising the steps of:

[0020] (1) Chaqing: Medium and small leaf variety, 1 bud with 3 or 4 leaves. 1 bud 2 leaves 30%-40%, length 7.0cm-8.0cm;

[0021] (2) Withering: Spread the tea greens in a clean and sanitary withering tank with good facilities. The thickness of the spread leaves is 7cm. It should be spread thinly. Auxiliary blower ventilation is based on the standard of not blowing away the leaf layer and appearing "cavity". The ambient temperature and humidity are 20°C and 90%, respectively. Flip 3 times during the process to keep the degree of wilting uniform. When the withered leaves lose their luster, the leaf color is dark green, and the grassy smell decreases; the leaf shape is shrunken, and the leaf quality is soft, forming a ball tightly, which can be loosened slowly when you let go, and a slight fragrance is moderate.

[0022] (3) Kneading: Fill the withering leaves into the kneading barrel of the 6CR...

Embodiment 2

[0029] A processing method of pearl-shaped black tea, comprising the steps of:

[0030] (1) Chaqing: Medium and small leaf variety, 1 bud with 3 or 4 leaves. 1 bud 2 leaves 60%-70%, 5.0cm-6.0cm long.

[0031] (2) Withering: Spread the tea greens in a clean and sanitary withering tank with good facilities. The thickness of the spread leaves is 8cm, and it should be spread thinly. Auxiliary blower ventilation is based on the standard of not blowing away the leaf layer and appearing "cavity". The ambient temperature and humidity are 30°C and 70%, respectively. Flip twice during the process to keep the degree of withering even. When the withered leaves lose their luster, the leaf color is dark green, and the grassy smell decreases; the leaf shape is shrunken, and the leaf quality is soft, forming a ball tightly, which can be loosened slowly when you let go, and a slight fragrance is moderate.

[0032] (3) Kneading: Fill the withering leaves into the kneading barrel of the 6CR-...

Embodiment 3

[0039] A processing method of pearl-shaped black tea, comprising the steps of:

[0040] (1) Chaqing: Medium and small leaf variety, 1 bud with 3 or 4 leaves. 1 bud 2 leaves 30%-35%, 7.0cm-8.0cm long.

[0041] (2) Withering: Spread the tea greens in a clean and sanitary withering tank with good facilities. The thickness of the spread leaves is 7cm. It should be spread thinly. Auxiliary blower ventilation is based on the standard of not blowing away the leaf layer and appearing "cavity". The ambient temperature and humidity are 25°C and 80%, respectively. Flip 3 times during the process to keep the degree of wilting uniform. When the withered leaves lose their luster, the leaf color is dark green, and the grassy smell decreases; the leaf shape is shrunken, and the leaf quality is soft, forming a ball tightly, which can be loosened slowly when you let go, and a slight fragrance is moderate.

[0042] (3) Kneading: Fill the withering leaves into the kneading barrel of the 6CR-5...

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PUM

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Abstract

The invention discloses a processing method of bead-shaped black tea, which comprises: the green tea is a variety of medium and small leaves, and one bud has 3 and 4 leaves; 12cm, ambient temperature and humidity are 20°C-30°C and 90%-95%, turning 3-6 times during the process; dehydration temperature 80°C-90°C, leaf temperature 60°C-70°C, time 1min-2min, after dehydration Reduce to normal temperature; shape in two times; use electric rollers to continuously fix the greens at a temperature of 100°C-110°C, so as to avoid bursting points and evenly throw leaves. 3cm to 5cm; for the tea leaves that have been spread after the fire, the temperature for increasing the aroma is 110°C-130°C, and the time is 5min-7min. The present invention has a bead-like appearance, can reduce the broken rate of rolled leaves, improve the integrity of buds and leaves, and ensure uniform fermentation.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a black tea processing method. Background technique [0002] According to the shape and quality characteristics of the tea leaves, black tea can be divided into two categories: Gongfu black tea and black crushed tea. The pearl-shaped black tea referred to in the present invention belongs to a kind of Gongfu black tea. Among them, among the Gongfu black teas, the Zhengshan small variety Gongfu black tea has a plump shape, dark color, thick red tea soup, high and long aroma with pine smoke, mellow taste, and the flavor of longan; "Black Ye Gongfu" black tea has a tight shape. Xiu or tightly knotted and fat, with good front seedlings, and dark color, among which Keemun Gongfu dry tea is grayish "Baoguang", Ninghong Dingfu is tightly knotted, round and straight with slightly red tendons, Yihong Gongfu, Chuanhong Gongfu and Minhong The kungfu rope is tightly knotted, fat or thin, with golde...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 牟小玲郑文佳
Owner GUIYANG CHUNQIU INDAL
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