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Qimei black tea processing technology

A processing technology, black tea technology, applied in the field of Qimei black tea processing technology, can solve problems such as dullness, dark color, bitter taste, etc., and achieve tight and slender appearance, dark color and aftertaste sweet effect

Inactive Publication Date: 2014-07-16
ANHUI TIANFANG TEA IND GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the Qimei black tea produced by traditional technology has the defects of heavy bitterness, dark color, dull and not fresh, low and dull aroma, which cannot satisfy people's pursuit of high-quality Qimen black tea.

Method used

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  • Qimei black tea processing technology

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Embodiment Construction

[0027] A processing technology of Qimei black tea, comprising the following steps:

[0028] (1) Raw material selection

[0029] The tea tree variety is the local high-quality Quaint leaf species in Qimen; the standard for picking fresh leaves is one bud and one leaf, the fresh leaves are delicate and even, and the impurities and leaves are removed by winnowing to improve the uniformity and clarity of the raw materials;

[0030] (2) wither

[0031] Put the fresh leaves after winnowing in the withering tank to wither, blow the cold wind for 1 hour, and then blow the hot air for 3 hours. The temperature of the tank body is controlled at 35 °C. Second, stop the blast when turning, turn it thoroughly, wither moderately, after withering, the water can evaporate, the water content of the tea leaves is 55%, the leaves are soft, and the leaves are not easy to scatter when you let go, and the tender stems are broken. Continuous, no dead buds, scorched edges, red leaves, etc.;

[0032...

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Abstract

The present invention discloses a Qimei black tea processing technology, which comprises raw material selection, withering, rolling, fermentation, shaping, drying, blending matching and other steps. The prepared Qimei black tea has characteristics of slim shape, dark and moisturizing color, and jinhao expose, provides characteristics of red and bright tea soup, enticing aroma emitting, and high and lasting aroma after infusion, and further has characteristics of typical keemun aroma and sweet aroma, fresh and mellow taste, sweet and mellow aftertaste, and red and bright tea residue. In addition, with the processing technology, the defects of bitter taste, thick-black color, boring, no fresh feeling, and low and dull aroma of the previous keemun black tea are overcome, the pursuit of people on the high quality keemun black tea is completely met, and the market prospects are broad.

Description

technical field [0001] The invention relates to a processing technology of Qimei black tea, belonging to the technical field of tea processing. Background technique [0002] Qimei black tea, which belongs to black tea category, is a high-grade Qimen black tea produced in Qimen County, a branch of Huangshan Mountain in southwest Anhui Province, China. The local tea tree varieties are high-yield and high-quality, planted in fertile red-yellow soil, and the climate is mild, with sufficient rainfall and moderate sunshine, so the leaves are tender and rich in water-soluble substances. There are 8 main varieties of Keemun tea trees, they are the coriander leaves, willow leaves, chestnut lacquer seeds, purple buds, late buds, big willow leaves, big leaves and dry buds. Among them, the coriander leaf species accounted for 69.5%, and the willow leaf species accounted for 16.8%. The coriander leaves are characterized by high yield and high quality. They are the main raw materials fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 郑孝和储远青
Owner ANHUI TIANFANG TEA IND GROUP
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