Postprocessing technique of bamboo-tube black tea

Abstract

The invention relates to a postprocessing technique of bamboo-tube black tea and aims to provide a technique capable of improving quality of products. According to the technical scheme, the postprocessing technique of bamboo-tube black tea includes the steps of A, selecting one or any of twisted black tea, Longjing black tea and broken black tea with water content not more than 5%; B, selecting natural newly-felled Moso bamboo, using a bamboo tube with three to four sections and 60-90cm in length, reserving the bottom section of the bamboo tube as an isolated seal section, and breaking through other sections; C, filling the bamboo tube with the dried black tea, and plugging an opening of the bamboo tube with a plug; D, using a charcoal fired oven or electric oven to heat and bake the bamboo tube to increase the temperature of an inner cavity of the bamboo tube to 90-105 DEG C gradually, keeping the temperature of the inner cavity of the bamboo tube at more than 100 DEG C for 3-7 minutes, turning or rotating the bamboo tube once every two to three minutes to evenly heat the peripheral wall of the bamboo tube; E, drying the bamboo tube; and F, cooling and packaging the bamboo tube.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a black tea reprocessing technology. Background technique [0002] Black tea is one of the six major teas in China. According to geographical tea tree populations can be divided into Dianhong, Chuanhong, Qihong, Yuehong and so on. China began to plant tea trees in the 4th century AD, and by the 7th century AD, tea had become a daily drink for people; black tea, as a fermented tea, originated in the Song Dynasty from the 10th to the 13th century AD; Asian trade began to flourish, and black tea became popular all over Asia. From the age of great exploration in the West in the 17th century, Europe began to import black tea from China. [0003] The traditional processing technology of black tea is divided into 5 processes including fresh leaf picking-withering-rolling-fermentation-drying. The shape of traditional black tea is mainly divided into strip red and broken red; in recent y...

AI Technical Summary

Problems solved by technology

The shape of traditional black tea is mainly divided into strip red and broken red; in recent years, many domestic units have created a variety of black tea products; more typical ones include Jinjunmei from Wuyishan, Fujian, and Nanzhou red from Lishui, Zhejiang. And Xishanhong created by Xinchang, Zhejiang; these new black teas are not high in technical content, and almost revolve around the processing technology of Gongfu black tea. The fresh leaves picked are getting tenderer and smaller, and the tea buds are getting smaller and smaller. Raw materials are used to process finished products; the traditional processing technology of black tea, a fermented tea, will lose its luster, and the quality of black tea will be greatly reduced