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Method for preparing congou black tea from anji white tea

A processing method and technology of tea Gongfu, which is applied in the field of Anji white tea Gongfu black tea processing, can solve the problems of not being suitable for the production of Anji white tea Gongfu black tea, the quality of Gongfu black tea cannot be achieved, and the color of dry tea is dark and not smooth, so as to achieve tight knots , the color is black and lustrous, and the bottom of the leaf is red and bright

Active Publication Date: 2014-04-30
浙江安吉宋茗白茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If this process is applied, the dry tea of ​​Gongfu black tea produced will be dark and not smooth, with low aroma, green taste, light red soup color, green and astringent taste with a little sweetness, and green leaves mixed with flowers at the bottom of the leaves, which cannot meet the expected quality of Gongfu black tea. quality
[0004] CN102524446B (2013-4-24) discloses a production method of black tea, but this method is not suitable for the production of Anji white tea Gongfu black tea

Method used

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  • Method for preparing congou black tea from anji white tea

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Comparison scheme
Effect test

Embodiment 1

[0037] Anji white tea black tea processing technology: fresh leaves-withering-rolling-fermentation-drying.

[0038] 1. Fresh leaves: The fresh leaves are required to be tender, uniform, and fresh. The picking standard is mainly one bud and one leaf. After the fresh leaves enter the factory, they are strictly inspected and graded according to the classification standards of bright and fresh leaves, and processed separately. Each batch of fresh leaves in the morning and afternoon must be separated during processing.

[0039] 2. Withering: When withering, spread the fresh leaves evenly in the withering tank, use the blower to adjust the withering speed of the fresh leaves, the temperature is 20-22 degrees, the relative humidity is about 70%, and the withering takes about 18 hours to complete. Turn the withered leaves 2 times during this period. If the water content of the fresh leaves is about 75%, the moderate water content of the withered leaves should be controlled at 58-61%. ...

Embodiment 2

[0045] Anji white tea Gongfu black tea processing method, which comprises the following steps in turn:

[0046] (1) Picking: The fresh leaves are required to be tender, uniform and fresh, and the standard for picking is one bud and one leaf;

[0047] (2) Drying, sprinkling and shaking;

[0048] Drying green leaves is to spread the fresh leaves evenly, 2kg fresh leaves per square meter, dry green leaves for 0.3h in the sun for a short time at noon, then place them indoors, move them outdoors in the evening, and use the evening sun to dry green leaves for 0.8h to obtain sun-dried green leaves;

[0049] Sprinkle liquid is to prepare instant white tea aqueous solution according to the ratio of dissolving 1 gram of instant white tea powder in 600ml water, then add 1g of white vinegar dropwise to each liter of instant white tea aqueous solution to form spray liquid, and then spray the spray liquid evenly in the sun at a weight ratio of 1:20. on green leaves;

[0050] The shaking i...

Embodiment 3

[0060] Anji white tea Gongfu black tea processing method, which comprises the following steps in turn:

[0061] (1) Picking: The fresh leaves are required to be tender, uniform and fresh, and the standard for picking is one bud and one leaf;

[0062] (2) Drying, sprinkling and shaking;

[0063] Drying green leaves is to spread fresh leaves evenly, 3kg fresh leaves per square meter, dry green leaves for 0.5h in the sun for a short time at noon, then place them indoors, move them outdoors in the evening, and use the evening sun to dry green leaves for 1.2 hours to obtain sun-dried green leaves;

[0064] Sprinkle liquid is to prepare instant white tea aqueous solution according to the ratio of dissolving 1 gram of instant white tea powder in 1000ml water, then add 3g of white vinegar dropwise to each liter of instant white tea aqueous solution to form spray liquid, and then spray the spray liquid evenly on the sun in a weight ratio of 1:30. on green leaves;

[0065] The shaking...

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Abstract

The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.

Description

technical field [0001] The invention relates to a black tea processing method, in particular to an Anji white tea Gongfu black tea processing method. Background technique [0002] Anji white tea is a naturally mutated albino variety. The amino acid content of spring tea shoots is 2-3 times higher than that of ordinary tea, but its tea polyphenol content is only 1 / 2 of other general varieties. It has a specific metabolic function and inhibits the production of chlorophyll at low temperature. Therefore, the free amino acid content of early spring white tea is generally above 6%, and the highest one even reaches 9%. At this time, the content of other general green tea products is only 2%-4%. Free amino acids in tea are composed of more than 20 kinds of amino acids, among which theanine accounts for 50%-60% of the total amount of amino acids. This kind of theanine is a characteristic component of tea. [0003] The existing Gongfu black tea is not suitable for the processing of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
Inventor 许万富罗先平
Owner 浙江安吉宋茗白茶有限公司
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