Method for extracting aroma of kung fu black tea by virtue of roasting

A technology for roasting Tixiang and Gongfu black tea, which is applied in the direction of tea processing before extraction, can solve problems such as low efficiency, and achieve the effect of high roasting temperature, high temperature and improving production efficiency.

Inactive Publication Date: 2014-04-02
金寨县茶叶发展办公室
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Problems solved by technology

At present, the drying of Gongfu black tea in my country is basically drying at low temperature for a long time. This baking method is not only inefficient, but also the

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  • Method for extracting aroma of kung fu black tea by virtue of roasting

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Embodiment Construction

[0017] A method of roasting and enhancing the aroma of Kung Fu black tea. The Jinzhai tea leaves dried by Maohuo are spread out for 3-5 days, and then subjected to high-temperature baking process. High-quality chestnut charcoal and charcoal are arranged and tightened to form a large charcoal fire pile , the height of the flame is required to be more than 30 cm, the fire is fierce and uniform, use a large drying cage, each drying cage contains about 12 kg of tea, two people lift a drying cage, put it on the charcoal fire for about 2-3 seconds, and immediately lift it down to turn the leaves , turn the hot tea leaves gently, and then lift the drying cage to the charcoal fire again, repeating the cycle, turning over while drying, the temperature of the drying cage is controlled above 100°C, and the temperature of the tea leaves in the later stage is about 95°C. Lifting up and down for more than 120 times, the total baking time is about 22 minutes. When baking, the cage should be l...

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Abstract

The invention discloses a method for extracting the aroma of kung fu black tea by virtue of roasting. The method comprises the following steps: spreading primarily-roasted tea leaves for 3-5 days, and then, roasting at a high temperature to extract aroma, i.e., extracting the aroma by virtue of roasting at a high temperature by using a roaster or extracting by virtue of roasting by using a drum type dry roaster. According to the invention, the primarily-roasted tea leaves are secondarily roasted at a high temperature to extract the aroma, so that the production efficiency is increased, the aroma of the black tea is improved, the kung fu black tea has unique flower/fruit aroma, and the brewed tea water is excellent in color, aroma and taste, copper red, mellow and durable in aroma as well as unique and flavored in taste.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for roasting Kung Fu black tea and improving its aroma. Background technique [0002] Gongfu black tea is a unique traditional product in my country. Its main production processes include withering, rolling, fermentation, and drying. Drying is the last process in black tea processing. It is not only a simple process of losing moisture and fixing quality, but also an important process for the formation of tea quality, especially for aroma. Different roasting methods, roasting temperature and time not only affect the aroma type, level and material composition of black tea, but also affect the color, taste and content of related biochemical components of black tea. At present, the drying of Gongfu black tea in my country is basically drying at low temperature for a long time. This baking method is not only inefficient, but also the aroma of black tea is basically only honey, ...

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Application Information

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IPC IPC(8): A23F3/06
Inventor 陈习村解正定陈辉方世辉张正竹
Owner 金寨县茶叶发展办公室
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