Method for preparing congou black tea from anji white tea

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 method for processing black tea, in particular to a method for processing Anji white tea Gongfu black tea. Background technique [0002] Anji white tea is a naturally mutated albino variety. The amino acid content in the tender shoots of spring tea 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 chlorophyll at low temperature. However, it significantly increases the production of free amino acids. Therefore, the content of free amino acids in early spring white tea is generally above 6%, and even up to 9%. At this time, the content of other general green tea products is only 2%-4%. The free amino acids in tea are composed of more than 20 kinds of amino acids, of which theanine accounts for 50%-60% of the total amino acids. This theanine is a characteristic component of tea. [0003] The existing Gongfu bla...

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

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