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Particle congou black tea processing technology

A technology of Gongfu black tea and processing technology, which is applied in tea treatment before extraction, etc., to achieve the effects of improving aroma substances, increasing flavor preservation time, and reducing bitterness and astringency

Active Publication Date: 2014-08-13
SICHUAN GAO COUNTY KEYI TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a kind of granulated Gongfu black tea processing technology to make up for the deficiencies in the prior art. This technology innovates the traditional Gongfu black tea processing technology, solves the problems of the existing Gongfu black tea, changes the shape of the existing Gongfu black tea, and obtains The product with a new shape has improved the internal quality of Gongfu black tea, making its flesh red and bright, with a mellow and sweet taste, strong and long-lasting aroma with floral and fruity aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The raw material of the tea is Zaobaijian No. 5 or Fuxuan No. 9 clone fresh tea leaves with one bud and two leaves. The temperature is below 25°C. The fresh leaves are blown with hot air indoors for 5-6 hours, and the thickness of the leaves is 2-3cm. When the water is 20%, use a shaker (type 80) to crush the epidermis for 1 min; The thickness of the spread leaves is 4-5cm, 4-5cm, 5-6cm, 7-8cm, and the tea leaves lose about 5% of water each time.

[0033] After the last withering of the tea leaves for 1 hour, knead with Type 55 for 1.2 hours, 20kg per barrel, until the tea juice is on the leaf surface, the tea sticks are slightly sticky, the cell breaking rate reaches 96%, and the sliver forming rate reaches 96%.

[0034] The rolled tea leaves are put into bamboo baskets for indoor fermentation. The leaf thickness is 40-50cm, and each basket is about 40kg. The temperature is controlled at 25°C, the relative humidity is 85%, and the fermentation time is 5h. Lightly flor...

Embodiment 2

[0040] The raw material of the tea is Zaobaijian No. 5 or Fuxuan No. 9 clone fresh tea with one bud and two leaves. The temperature is 25--35°C. The fresh leaves are withered by indoor hot air for 2-4 hours, and the thickness of the leaves is 2-3cm. When the tea loses 20% of the water, use a shaking green machine (80 type) to crush the skin for 1 minute; then wither for 35 minutes - the skin is broken for 1 minute - wither for 35 minutes - the skin is broken for 1 minute - wither for 35 minutes - the skin is broken for 1 minute - wither for 35 minutes, wither the leaves The thickness of each spread leaf is 4-5cm, 4-5cm, 5-6cm, 7-8cm respectively, and the water loss of tea leaves is about 5% each time.

[0041] After the last withering for 1 hour, the tea leaves are rolled for 2 hours with Type 55, 20kg per barrel, until the tea juice is on the surface of the leaves, the tea sticks are slightly sticky, the cell breaking rate reaches 99%, and the strip forming rate reaches 98%.

...

Embodiment 3

[0048] The raw material of the tea is Zaobaijian No. 5 or Fuxuan No. 9 clone fresh tea with one bud and one leaf. The temperature is below 25--35°C. The fresh leaves are withered by indoor hot air for 5-6 hours, and the thickness of the leaves is 2-3cm. When the tea leaves lose 20% of their water, use a shaker (type 80) to break the skin for 1 minute; then wither for 30 minutes - break the skin for 1 minute - wither for 30 minutes - break the skin for 1 minute - wither for 30 minutes - break the skin for 1 minute - wither for 30 minutes, wither The thickness of the leaves is 4-5cm, 4-5cm, 5-6cm, 7-8cm each time, and the water loss of the tea leaves is about 5% each time. After the last withering of the tea leaves for 1 hour, knead with Type 55 for 1.5 hours, 20kg per barrel, until the tea juice is on the surface of the leaves, the tea sticks are slightly sticky, the cell crushing rate reaches 99%, and the sliver forming rate reaches 98%. The rolled tea leaves are put into bamb...

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Abstract

The invention relates to a particle congou black tea processing technology which is characterized by comprising the following steps of: carrying out withering, surface breaking, rolling, fermenting, first baking, shaping in a frying way, shape fixing in a boiler rolling way and drying on fresh tea leaves, wherein the steps of withering and surface breaking are alternately and repeatedly carried out. The finished tea prepared by using the processing technology not only can keep the characteristics of the conventional black tea, but also can further improve the inherent quality to finally form a novel black tea product which is lubricated and smooth in particles, mellow and sweet in taste, strong and durable in sweet smell, and flowery. After the technology is used, the natural tea is taken as a raw material, and any chemical substances do not need to be added during processing, so that the prepared tea has no side effects to human bodies, and is unique in taste, and the consumption trend of safe and healthy tea can be met; and therefore, the technology has high market prospects.

Description

technical field [0001] The invention relates to the technical field of processing Gongfu black tea, and more specifically relates to a processing technique of granular Gongfu black tea. Background technique [0002] Black tea is the main tea consumed in the world. Black tea is one of the six traditional Chinese teas (green tea, black tea, yellow tea, white tea, oolong tea, dark tea). Black tea originated in China and is also the second largest export tea in my country. . Black tea is a kind of fermented tea, which is made from one bud and two or three leaves of the tea tree, and is refined through typical processes such as withering, rolling (cutting), fermentation, and drying. Mainly, hence the name black tea. [0003] Gongfu black tea belongs to a small category of black tea. It is a unique black tea variety in my country and a traditional export commodity in China. According to the origin, it mainly includes Dianhong from Yunnan, Qihong from Anhui, and Chuanhong from Sic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 古成科张毅朱德顺
Owner SICHUAN GAO COUNTY KEYI TEA IND
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