Preparation method of congou black tea

A production method and technology of Gongfu black tea, which is applied in the field of tea processing, can solve problems such as dull soup color, withered yellow color, and improper aroma, and achieve the effect of unique taste, high content of active ingredients, and dark color

Active Publication Date: 2013-12-18
ANHUI HUOSHAN COUNTY JUYI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: the color is withered and yellow; the soup color is n

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example

[0015] example 1:

[0016] A preparation method of Gongfu black tea, comprising the following steps:

[0017] (1) Leaf selection: picking fresh tea leaves as raw materials for processing;

[0018] (2) Put the picked fresh tea leaves into boiling water at 100°C for 3-5 minutes, then remove and dehydrate;

[0019] (3) Put the blanched leaves directly into the fluidized bed at 80-90°C, blow the hot air over the tea leaves for 15-20 minutes, and leave the leaves;

[0020] (4) Spread the tea leaves on the indoor bamboo curtain with a thickness of 3-5 cm, at an ambient temperature of 20-25°C, for 2-3 hours, and turn the leaves every 20-30 minutes;

[0021] (5) Knead the tea leaves in a heating pot at 40-45°C for 50-75 minutes, then cool to room temperature, and cold-twist for 30-45 minutes, so that the sliver rate of the tea leaves can reach more than 90%, and the cell damage rate can reach More than 85%;

[0022] (6) Primary fermentation: The temperature of the fermentation roo...

Example

[0026] Example 2

[0027] A preparation method of Gongfu black tea, comprising the following steps:

[0028] (1) Leaf selection: picking fresh tea leaves as raw materials for processing;

[0029] (2) Put the picked fresh tea leaves into boiling water at 100°C for 3-5 minutes, then remove and dehydrate;

[0030] (3) Put the blanched leaves directly into the fluidized bed at 80-90°C, blow the hot air over the tea leaves for 15-20 minutes, and leave the leaves;

[0031] (4) Spread the tea leaves on the indoor bamboo curtain with a thickness of 3-5 cm, at an ambient temperature of 20-25°C, for 2-3 hours, and turn the leaves every 20-30 minutes;

[0032] (5) Knead the tea leaves in a heating pot at 40-45°C for 50-75 minutes, then cool to room temperature, and cold-twist for 30-45 minutes, so that the sliver rate of the tea leaves can reach more than 90%, and the cell damage rate can reach More than 85%;

[0033] (6) Primary fermentation: The temperature of the fermentation room...

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Abstract

The invention discloses a preparation method of congou black tea, comprising the following steps: (1) tea leaf selection: picking fresh leaves as processed raw materials; (2) feeding the picked fresh leaves into boiling water at 100 DEG C for blanching for 3-5 minutes, fishing out and dehydrating; (3) directly feeding the blanched leaves into a fluidized bed at 80-90 DEG C, blowing hot air to dry the tea leaves for 15-20 minutes in a turning-over manner and discharging the tea leaves; and (4) spreading the tea leaves on an indoor bamboo curtain with thickness of 3-5cm at the environment temperature of 20-25 DEG C for 2-3 hours, and turning over the tea leaves at intervals of 20-30 minutes. The method adopts secondary fermentation and the fermentation is thorough, and the produced black tea has high content of active ingredients, has black color, moist luster, and special and mellow taste, is popular to customers and can be accepted by the customers.

Description

technical field [0001] The invention belongs to the field of tea processing, and more specifically relates to a processing method of Gongfu black tea. Background technique [0002] Black tea is a fully fermented tea, the water color and the bottom of the leaves are red; the traditional process is: fresh leaves→withering→first kneading→re-kneading→fermentation→drying→refining. Its disadvantages are: the color is withered and yellow; the soup color is not bright, the fermentation taste is not strong, and the aroma is not correct. Contents of the invention [0003] The object of the present invention is to provide a method for making Gongfu black tea. The method is improved in combination with traditional black tea processing technology, and the produced Gongfu black tea has dark color, unique taste and mellow taste. [0004] Technical scheme of the present invention is as follows: [0005] A kind of preparation method of Gongfu black tea is characterized in that comprising...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/12A23F3/06
Inventor 汪学兵
Owner ANHUI HUOSHAN COUNTY JUYI TECH
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