The production process of Shiqian moss tea variety Gongfu black tea

A technology of Gongfu black tea and production process, applied in the field of tea processing, can solve the problems of lack of flavor, failure to fully reflect the quality advantages, and suffocation in strands, so as to improve the aroma and taste of the finished tea, and increase the dehumidification and dehydration process. , the effect of improving contact conditions

Active Publication Date: 2016-09-28
GUIZHOU XIANGHUA ECOLOGICAL AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the dense cuticle cells and thick mesophyll on the surface of Shiqian moss tea leaves, the traditional production process cannot make them fully fermented, resulting in insufficient flavor and prone to sour taste, which affects the taste
There are many rainy days in the south, the dewy leaves and rainy leaves cause heavy suffocation, dark strands, and low aroma, so that the quality advantages of the Gongfu black tea series in Shiqian moss tea cannot be fully reflected

Method used

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Embodiment Construction

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0026] In the embodiment of the present invention, the production process of Shiqian moss tea variety Gongfu black tea specifically includes the following steps:

[0027] (1) Classification of fresh leaves: according to the difference of freshness, tenderness and uniformity, the tea leaves are divided into 1-2 grades;

[0028] (2) Dehydration: Use a special machine for tea dehydration or a dryer to continuously send air volume at room temperature to the dryer box, and at the ...

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PUM

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Abstract

The invention discloses a production process of Gongfu black tea of ​​Shiqian moss tea variety, which comprises fresh leaf grading, dehydration, green rubbing, withering, initial rubbing, cooling, re-kneading, fermentation, baking, stacking, post-fermentation, and aroma enhancement. The invention overcomes the long-term technical problems of low-quality black tea of ​​this variety, such as dense cuticle cells on the surface of Shiqian moss tea leaves, thick mesophyll, insufficient fermentation and insufficient flavor under conventional technical conditions; it improves the contact conditions between tea leaves and air during the fermentation process, ensuring The whole process of aerobic fermentation has been overcome, and the problem of sour and sour taste in the traditional process has been overcome; the problems of heavy rain, dewy leaves and rainy leaves in the finished tea caused by heavy rainfall, dark strands and low aroma have been solved; The dehumidification and dehydration process in the process greatly improves the aroma and taste of the finished tea; the process is simple, and the existing equipment is used, which broadens the way to use the dryer.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a production process of Gongfu black tea of ​​Shiqian moss tea variety. Background technique [0002] Shiqian moss tea is one of the few fine varieties of local characteristic tea trees in China. It is resistant to stress, strong adaptability, and wide adaptability. The color is green and the soup is bright yellow-green. Because the content of tea polyphenols in the fresh leaves of tea tree summer tea is as high as (28-32%), especially the content of yellow tea is as high as 2%, the raw material of Shiqian moss tea is also a good raw material for black tea processing. The traditional production process of Gongfu black tea is: fresh leaves—grading—withering—rolling—fermentation—drying—increasing aroma. Due to the dense cuticle cells and thick mesophyll on the surface of Shiqian moss tea leaves, the traditional production process cannot make them fully fermented, resulting in insufficie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 刘正荣饶登学饶登祥饶煜
Owner GUIZHOU XIANGHUA ECOLOGICAL AGRI DEV CO LTD
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