Processing technology of congou black tea

A processing technology, the technology of Gongfu black tea, is applied in the field of processing of Gongfu black tea to achieve the effects of good taste, bright orange-red soup, and low production cost

Inactive Publication Date: 2012-07-18
宁德市茶产业研究开发中心
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are not many black tea products with floral aroma in the black tea market, and the taste is mainly sweet and mellow. There are f...

Method used

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Embodiment Construction

[0016] A processing technique for Gongfu black tea, characterized in that it comprises the following method steps:

[0017] ⑴Fresh leaf grading: The fresh leaves of high-flavor tea tree varieties suitable for making black tea locally in Ningde are used as processing raw materials, and the fresh leaves are graded according to the picking standards;

[0018] (2) Withering: It is advisable to adopt the method of withering in the sun first, then indoor natural withering, and indoor controlled withering.

[0019] Sunshine withering: It should be carried out before 9:00 in the morning or in the evening. Spread the fresh leaves evenly and thinly on the drying cloth or water sieve, with a thickness of about 1cm, for 0.5h-1h, and stir 1-2 times during the period;

[0020] Indoor natural withering, indoor controlled withering: the amount of spread leaves is based on the fact that the leaves do not overlap each other, the thickness is about 1cm, the temperature is 18-26°C, the relative h...

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Abstract

The invention relates to a processing method of a tea, in particular to a manufacturing method of a congou black tea. A bud with a leaf or a bud with two leaves serves as a raw material and undergoes selection, leaf cooling, withering, leaf rotation, rolling, fermentation, drying, stalk sorting, packing and the like so that the congou black tea is manufactured. The congou black tea is compact, even and orderly in appearance, liquid color is orange red and bright, the flowery fragrance is durable, the taste is strong and sweet, and the congou black tea is a boutique in black teas. The congou black tea is simple in manufacturing method and low in production cost, has the effects of clearing heat, quenching thirst, moistening spleen and being tasty, also has the effects of tasting and sight enjoying, has good color, fragrance and taste, is good for physical and mental health, meets the physical and mental requirements of consumers and enhances the tea culture of China.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing technology of Gongfu black tea. Background technique [0002] Black tea is the main type of tea consumed in the world, and is widely loved by consumers because of its strong, fresh, refreshing quality and style. Black tea originated in China and is the second largest export tea in my country. The traditional processing technology of black tea is fresh leaves—withering—rolling—fermentation—drying. The processed black tea has a mellow taste. Traditional black tea pays more attention to the quality of the taste and has no obvious requirements for the aroma of the tea. In recent years, with the expansion of the black tea market and the deepening of consumers' understanding of black tea products, consumers' requirements for the quality of black tea are becoming more and more diversified, and the requirements for the quality of black tea aroma are also increasing; and aff...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 田洪武
Owner 宁德市茶产业研究开发中心
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