Processing method of Tuling aged tea

A technology of Tuling old tea and production process, which can be used in tea treatment before extraction, climate change adaptation, etc., and can solve the problems of different product quality and low production efficiency.

Active Publication Date: 2014-12-03
泉港区雨石辉红茶行
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the traditional old tea processing technology is done by hand, the production efficiency is not high, and the product quality is different. It is necessa

Method used

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  • Processing method of Tuling aged tea

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example one:

[0029] A manufacturing process of Tuling old tea, which includes the following steps:

[0030] 1) Picking fresh leaves;

[0031] 2) Standing: Put the fresh leaves after each harvest in the indoor drying room for ventilation and heat dissipation;

[0032] 3) Sun-green: After three o’clock in the afternoon, the fresh leaves that emit heat will be left to dissipate and be dried outdoors until the leaves are dark green and 10%-20% of the leaf edges are red. The grass has faded and the fragrance is clear. Knit into a ball

[0033] 4) Let it stand again: the fresh leaves that have been properly dried are moved into the indoor air-drying room and allowed to stand until the temperature is consistent with room temperature;

[0034] 5) Kneading: Use a kneading machine to knead the tea leaves; the kneading process lasts 35 minutes, in which light pressure is first for 10 minutes, then heavy pressure is 20 minutes, and finally light pressure is 5 minutes;

[0035] 6) Red: Disso...

Example Embodiment

[0043] Embodiment two:

[0044] The difference from the first embodiment is that the temperature of the artificial cellar is 38°C and the relative humidity is 85%.

Example Embodiment

[0045] Embodiment three:

[0046] The difference from the first embodiment is that the temperature of the artificial cellar is 20°C and the relative humidity is 50%.

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Abstract

The invention discloses a processing method of Tuling aged tea. The processing method comprises the steps of fresh leaf picking, standing, sunning, re-standing, rolling, reddening, primary roasting, spreading for drying, secondary roasting, loading in a cellar, annealing, sealing, and storing in the cellar. With the processing method, the tea processing efficiency is improved, the quality of the Tuling aged tea is improved, and the obtained Tuling aged tea is tight in appearance, oily in color and luster, obvious in stable flavor, red in soup color, mellow and fresh in taste, sweet in after taste, and cool, and is a previous tea product for relieving summer heat and quelling thirst.

Description

technical field [0001] The invention relates to the field of black tea processing technology, in particular to a manufacturing technology of Tuling old tea. Background technique [0002] Tuling old tea can be traced back to 300 years ago. After long-term production practice, the working people of Tuling have gained experience: after more than 5 years of storage in cellars, Tuling black tea can make the fire of the tea recede, and has the effect of cooling, relieving heat, and digesting food. , moisturizing throat, detoxification, hot drink with a little salt has anti-inflammatory and antidiarrheal effect. Therefore, ordinary people have the habit of storing old tea, which continues to this day. However, the traditional old tea processing technology is all done by hand, the production efficiency is not high, and the product quality varies. It is necessary to combine modern technology to improve the processing procedures and improve the production process of Tuling old tea to...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/06
CPCY02A40/90
Inventor 吴辉木
Owner 泉港区雨石辉红茶行
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