Method for processing congou black tea

A processing method and technology for Gongfu black tea, applied in the processing field of Gongfu black tea, can solve the problems of dull and fresh product flavor, difficult to grasp fermentation, etc., and achieve the effects of reducing screening process, labor intensity and transformation.

Inactive Publication Date: 2014-02-05
朱旗 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The technical problem to be solved by the present invention is: for the above-mentioned traditional black tea fermentation technology is static fermentation at a certain room temperature, does not follow the principle of black tea fermentation, resulting in difficult fermentation, dull product flavor, lack of fresh

Method used

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  • Method for processing congou black tea
  • Method for processing congou black tea

Examples

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Effect test

Embodiment 1

[0021] Pick the fresh leaves of 1 bud and 1 leaf in spring in Chang’an, after withering, kneading and deblocking according to the traditional processing technology, spread the fermented leaves evenly on the fermentation plate with a thickness of about 8cm, and shake them properly for 1-2 The second time, the temperature of the fermented leaves is controlled at 30°C, and the relative humidity is kept above 95%. Leaves are green and herbaceous, and fresh floral and fruity aromas appear. The red color of the leaves turns evenly into orange red. When the leaf temperature reaches its peak and begins to stabilize, it is dried according to the traditional processing technology.

Embodiment 2

[0023] Pick fresh leaves with 1 bud and 1 leaf in summer in Anhua, Hunan. After withering, kneading and deblocking according to the traditional processing technology, spread the fermented leaves evenly on the fermentation plate with a thickness of about 5cm. During the process, shake them properly for 1 -2 times, the temperature of the fermented leaves is controlled at 28°C, the relative humidity is kept above 95%, the fermentation time is 2.5 hours from the beginning of rolling, and then the fermented leaves are moved into a low-temperature room to reduce the leaf temperature to 20°C and keep for 0.5 hours , When the fermented leaves lose their green grass gas, fresh floral and fruity aroma appears, the leaf color turns red and evenly becomes red orange, and when the leaf temperature reaches a peak and begins to stabilize, it is dried according to the traditional processing technology.

Embodiment 3

[0025] Harvest Chunhua in autumn with 1 bud and 1 leaf, and first unfold the fresh leaves. After withering, kneading, and deblocking according to the traditional processing technology, spread the fermented leaves evenly on the fermentation plate with a thickness of about 8cm. During the process, shake them appropriately for 1- 2 times, the temperature of the fermented leaves is controlled at 29°C, the relative humidity is kept above 95%, and the fermentation time is 2.2 hours from the beginning of rolling, and then the fermented leaves are moved into a low-temperature room to reduce the leaf temperature to 22°C and keep for 0.8 hours. When the fermented leaves are green and herbaceous, the fragrance of fresh flowers and fruits appears, the color of the leaves turns red and even, and the temperature of the leaves reaches a peak and starts to stabilize, then they are dried according to the traditional processing technology.

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Abstract

The invention discloses a method for processing congou black tea. The method is based on a conventional process for processing the congou black tea and comprises the following procedures of picking materials, withering, kneading, twisting, fermenting and drying, wherein an early-spread fresh leaf with one bud is preferred during material picking, and then only the deblocking is carried after the kneading and the twisting without sieving, so that the sieving procedure in the kneading and twisting process can be effectively reduced, the labor intensity is reduced and the working efficiency is improved; since the fermentation procedure adopts a variable-temperature fermentation technology with first high temperature and second low temperature, the fermentation process of the congou black tea is easily controlled, the contents of theaflavin and thearubigins are increased and the conversion of the theaflavin and the thearubigins is reduced, so that the freshness and the briskness are improved and the high-freshness and briskness congou black tea with the high quality is easily formed.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a processing method of Gongfu black tea. Background technique [0002] Gongfu black tea is a unique traditional processed product in my country. It is named for the fact that special attention is paid to the tightness and integrity of the ropes in the initial processing, and it takes a lot of time to finish the processing. Gongfu black tea requires fresh leaves to be tender, even and fresh. Its primary processing technology is divided into four processes: withering, rolling, fermentation, and drying. The requirements for each process are as follows: [0003] 1. Raw material requirements: The standard for picking fresh leaves is mainly 1 bud and 2-3 leaves. [0004] 2. Withering: The withering of Gongfu black tea includes sunlight withering, indoor natural withering and withering in a withering tank. At present, withering in a withering tank is generally used. When using the withe...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 朱旗邓超芝
Owner 朱旗
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