Xinyang red black tea processing technique

Abstract

The invention relates to a Xingyang red black tea processing technique. The technique comprises the following parameters: wilting temperature: 25-30 DEG C; humidity: 60-70%; wilting time: 6-7 h; twisting machine rotating speed: 55-60 r/min; 2-3 times of twisting, each for 30 min; amount of tea feed: 30-35 kg; unravel machine rotating speed: 35 r/min; sieve pore size: 6#; 2-3 times of unravelling;temperature in a fermentation chamber: 2-7 DEG C; humidity in the fermentation chamber: 96%; tea spread thickness: 10 cm; oxygen supply amount: 5 L/min; fermentation time: 4.5 h; initial drying temperature: 115 DEG C; initial drying time: 20 min; re-drying temperature: 75 DEG C; and re-drying time: 30 min. The processing technique of the invention is unique, and the quality of the made black tea is excellent: the appearance of the product is fat and tender and compact, the peak of the tea is gold and the tea has bright luster; the endoplasm aroma of the tea has rich green flavour; the taste of the tea is mellow and sweet; the tea liquor is brilliantly red; and the root of the tea leaf is soft and green, has many sprouts and a colour of brilliant red.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing technology for Xinyang black tea. Background technique [0002] Black tea is a fully fermented tea. After the fresh leaves are processed by withering-kneading-fermentation-drying and other processes, the soup color and the bottom of the leaves are red, so it is called black tea. Studies have shown that black tea has pharmacological functions such as refreshing and eliminating fatigue, promoting fluid and clearing heat, anti-inflammatory and sterilizing, nourishing and protecting the stomach, and relaxing blood vessels. Since 2008, my country's black tea production has shown a steady growth trend. At the beginning of the year, varieties such as Jinjunmei and Qihong were out of stock. According to statistics, at present, the share of black tea in the domestic tea market is only about 5%, and the development prospect is huge. In the past ten years, black tea has been th...

AI Technical Summary

Problems solved by technology

Guo Guiyi et al. deal with the fresh leaves of "Xinyang Red" bar-shaped black tea and wither, Some preliminary summaries have been made on the key technologies of each process of rolling, fermentation and drying. However, with the deepening of the research, the processing technology and process parameters of Xinyang black tea listed are difficult to meet people's requirements for high-quality black tea.

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