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Processing method for improving kung fu black tea quality

A processing method and technology of Kung Fu black tea, which is applied in the production field of Kung Fu black tea, can solve problems such as impure aroma, less red soup color, and low aroma, so as to ensure the brightness of the bottom of the leaf, prevent the surface from drying out, and improve the quality of tea leaves. Effect

Inactive Publication Date: 2014-01-01
GUIZHOU SIPINJUN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]Technical problems to be solved by the present invention: The present invention provides a processing method for improving the quality of Kungfu black tea, to solve the problem of heat in the fermented leaves of Kungfu black tea in the conventional fermentation process. The interior cannot be eliminated in time, and the oxygen required for fermentation cannot be replenished. The resulting insufficient fermentation will lead to impure aroma and aroma. Excessive fermentation will lead to low aroma, after brewing, the soup will be dark red and turbid, the taste will be flat, and the bottom of the leaves will be red and dark, which will make the final quality of Kung Fu black tea unstable.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method for improving the quality of Kungfu black tea, comprising the steps of:

[0022] Step 1: Withering, withering the picked tea greens in the withering tank, the withering tank is located in the withering room, the temperature in the withering room is controlled at 20°C, and the relative humidity of the air is controlled at 70%. 32°C, blower speed 1340r / min, air volume 10000m 3 , the thickness of the spread leaves is 12cm, and the withering time is 16h. Finally, moderately withered leaves are obtained, and the moisture content is 65%.

[0023] Step 2: Kneading, use a kneading machine to process the withered leaves, the kneading machine speed is 54±2r / min, the kneading and beating time is 90min, and kneading is carried out according to the principle and order of light, medium and light kneading, and the kneading and beating leaves are obtained.

[0024] Step 3: Fermentation. In the fermentation room, blower ventilation is used to ventilate and ferment t...

Embodiment 2

[0028] Step 1: Withering, withering the picked tea greens in the withering tank, the withering tank is located in the withering room, the temperature in the withering room is controlled at 24°C, and the relative humidity of the air is controlled at 60%. 36°C, blower speed 1340r / min, air volume 14000m 3 , the thickness of the spread leaves is 10cm, the withering time is 10h, and the withered leaves with a moisture content of 60% are obtained.

[0029] Step 2: Kneading, use a kneading machine to process the withered leaves, the kneading machine speed is 54±2r / min, the kneading and beating time is 120min, and kneading is carried out according to the principle and order of light, medium and light kneading, and the kneading and beating leaves are obtained.

[0030] Step 3: Fermentation. In the fermentation room, blower ventilation is used to ventilate and ferment the rolled and stripped leaves. The device used for fermentation is a fermentation plate. The length of the fermentation...

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PUM

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Abstract

The present invention discloses a processing method for improving kung fu black tea quality. The processing method comprises: withering, wherein picked fresh tea leaves are subjected to withering in a withering tank to obtain withering leaves with a water content of 60-65%; rolling, wherein a rolling machine is adopted to treat the withering leaves to obtain rolled strip leaves; fermenting, wherein an air blower ventilation manner is adopted to carry out a ventilation fermentation treatment on the rolled strip leaves in a fermentation room to obtain fermentation leaves with a water content of 60-65%; carrying out first firing drying, wherein the fermentation leaves are poured into an automata with a temperature of 110-115 DEG C to carry out first firing drying to obtain first firing leaves with a water content of 20-25%; and carrying out spreading-drying, removing detritus and drying, wherein the first firing leaves are subjected to spreading-drying, detritus is removed, and drying is performed through an automatic dryer until achieving complete drying to obtain the finished product. In the conventional kung fu black tea fermentation process, heat inside the fermentation leaves can not be timely removed, and oxygen required by fermentation can not be supplied, such that the tea has poor color and poor fragrance so as to generate unstable kung fu black tea quality and other problems. According to the present invention, the problems in the prior art are solved.

Description

technical field [0001] The invention relates to a preparation method of Kungfu black tea. Background technique [0002] Black tea is the most consumed tea in the world. With the general improvement of people's living standards, higher requirements are put forward for the quality of black tea. Kungfu black tea is mainly produced in China. The basic process is: withering, rolling, fermentation and dry. The key process is fermentation. The fermentation process mainly adopts natural ventilation fermentation, but due to the oxidation and respiration of tea leaves, a large amount of heat will be generated. During the whole fermentation process, 30kg of carbon dioxide can be released per 100kg of fermented leaves, because the heat cannot be removed in time inside the fermented leaves. , and the oxygen required for fermentation is not supplemented, so that the quality of the final Kung Fu black tea is unstable. Insufficient fermentation will lead to impure aroma. ; Excessive ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 任家强黄大灿
Owner GUIZHOU SIPINJUN TEA IND