Flat black tea (Black Jinkui) and making process thereof

A flat-shaped black tea and production process technology, applied in the direction of tea treatment before extraction, etc., to achieve the effect of great popularization and application value

Active Publication Date: 2012-05-02
黄山毛峰茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a flat black tea (Hong Jin Kui) and its production process on the basis of combinin

Method used

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  • Flat black tea (Black Jinkui) and making process thereof
  • Flat black tea (Black Jinkui) and making process thereof
  • Flat black tea (Black Jinkui) and making process thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0060] Example 1: Production process of Hongjinkui in spring

[0061] The spring buds and leaves collected from the organic tea base are first placed on a bamboo mat and spread for about 1-2 hours. Due to the large amount of rain and humidity in spring, the spreading time is slightly longer, which is conducive to the distribution of water and green grass on the surface of the buds and leaves. When withering, due to the low temperature and high humidity in spring, the withering temperature in the withering tank should be increased to 39-40°C, and then lowered to 37-38°C in the later period, and the time is usually controlled at 5-6 hours. When kneading, because the buds and leaves are tender in spring, the kneading time should be controlled within 4-5 minutes, and knead quickly and lightly. Fermentation is an important process for the formation of the color, aroma and taste of Hongjinkui brown. Usually, the fermentation temperature is around 45°C and the time is about 5 hours. ...

Embodiment 2

[0062] Example 2: Production process of summer red gold Kui mechanism

[0063] Due to the high temperature and dryness in summer, there is a certain difference in the production process compared with spring tea. When the buds and leaves are harvested, immediately put them on a bamboo mat to cool down, with a thickness of about 1 cm, and blow cold wind to cool down to avoid browning. In the withering process, the withering temperature can be appropriately lowered to keep it at about 38°C, so as to avoid drying and browning due to excessive temperature. When kneading, because the buds and leaves are relatively thick in summer, the kneading time should be extended, which can be controlled at about 5-6 minutes, and "heavy pressure" should be used for 2 minutes to make the cell crushing rate reach about 60%. Deblocking can be applied to mechanical deblocking, which has the advantages of fast speed and high deblocking rate. Summer tea fermentation should adopt "three reduction" me...

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Abstract

A making process for a flat black tea includes the following steps: shoots are picked at the beginning of the emergence of a bud and two leaves; the shoots are spread for 1 to 2 hours, the thickness of the spread shoots is 1cm to 2cm, and the shoots are turned for just one time every half an hour; the fresh shoots are put into a withering trough, spread by 1.5cm to 2.0cm and then withered by 36 DEG C to 40 DEG C of hot air for 4 to 6 hours; the withered shoots are first gently rolled for 2 minutes, pressurized for 1 to 2 minutes and loosened for 2 minutes; the shoots are then fermented, the temperature is 40 DEG C to 50 DEG C for spring tea and 35 DEG C to 40 DEG C for summer tea, and the fermentation time is 4 to 5 hours; after being deblocked, the shoots are put into a trough type electric heater and carded, the carding temperature is 130 DEG C to 150 DEG C, and the time is 10 to 15 minutes; after being carded, the shoots are pressed to become flat under 130 DEG C to 150 DEG C, and the time is 10 to 15 minutes; the shoots are then put into a flat tea-shaping dryer and shaped, the shaping temperature is 110 DEG C to 130 DEG C, and the time is 5 to 10 minutes; after shaping, the drying temperature is 90 DEG C to 100 DEG C, and the time is 4 to 5 minutes; finally, the shoots are put into an aroma-increasing machine to increase aroma, the aroma-increasing temperature is 90 DEG Cto 110 DEG C, and the aroma-increasing time is 5 to 10 minutes. The invention solves the problem on how to cleanly, mechanically and continuously produce black flat Houkui tea.

Description

technical field [0001] The invention relates to a method for making black tea, in particular to a flat black tea (Hong Jin Kui) and a manufacturing process thereof. technical background [0002] At present, flat teas are mainly concentrated in famous green teas, such as: "Longjing Tea" produced in Hangzhou, Zhejiang; "Taiping Houkui" produced in Taiping County, Anhui (now Huangshan District); ". Black teas include bar-shaped "Keemun black tea"; granular "red crushed tea"; Taiping Houkui tea is one of the ten famous teas in my country and enjoys a high reputation at home and abroad. It is called Taiping Houkui tea because it is produced in Taiping County (now Huangshan District) in southern Anhui. This tea is a flat tea of ​​the green tea category. Its appearance is characterized by: flat and strong, with two leaves holding a bud, green and even, and not too much. The inner soup is light green in color, fresh and tender in aroma, clear and high in fragrance of orchids, fre...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 蔡亚章志强杜守平赵和涛任慧揭国良
Owner 黄山毛峰茶业集团有限公司
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