Congou black tea drying degree detection method

Abstract

The invention discloses a Congou black tea drying degree detection method. The method is characterized in that the color-luster parameter value R of a to-be-dried sample is determined and recorded from 0h at the beginning of drying; and the color-luster parameter value of the dried leaf sample is detected every one minute by a color-luster parameter value, wherein the R value is gradually reduced along with the proceeding of the drying process and is slightly raised finally, when the R value is the minimum, the moisture content is 11-13%, the enzymatic activity of the product is lost, the drying temperature needs to be reduced, and a complete-fire drying procedure is carried out, thus, the tea leaves are prevented from being dried excessively. The method has scientific content, can be operated simply, and can ensure the quality of the Congou black tea at a high level.

Description

technical field [0001] The invention relates to a processing method of Gongfu black tea, in particular to a method for judging the moderate drying of Gongfu black tea Background technique [0002] Drying is an important process in the processing of Gongfu black tea. It is the process of stopping the enzyme activity in the fermented leaves, ensuring the good quality of fermentation, and at the same time evaporating water until it is dry enough. In this process, the unique quality characteristics of color, aroma and taste of black tea are formed. Moisture content is an important indicator of dryness: black tea drying is generally divided into gross fire and foot fire. When the moisture content is about 15% after primary fire, the moisture content after full fire is 6%. This kind of dried black tea has better quality and is convenient for storage. [0003] Insufficient drying or over-drying will lead to insufficient or excessive conversion of heat-sensitive aroma and content,...

AI Technical Summary

Problems solved by technology

[0004] Many factors in the drying process of Gongfu black tea, such as temperature, time, and the amount of leaf input, all affect the drying process and the change of moisture content in dried leaves. At present, the commonly used methods for judging the drying condition of Gongfu black tea in production mainly rely on the production experience of skilled workers , that is, by judging the hardness of dried leaves, but this method is too subjective, and different workers have different mastery levels, which will have great differences in the product style of Gongfu black tea, thus affecting the stability of quality

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