Processing method of Congou black tea

A processing technology and technology of Gongfu black tea, applied in the field of processing technology of Gongfu black tea, can solve the problems of poor quality of black tea, watery taste, astringent taste, etc., and can increase the air content, reduce the degree of anaerobic fermentation, and increase the degree of contact. Effect

Inactive Publication Date: 2015-03-25
YIBIN CHUANHONG TEA IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the above-mentioned existing processing technology, rolling and fermentation are all carried out naturally, and the tea leaves are not ventilated and ventilated during the pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The processing technology of Gongfu black tea is composed of the following process steps: fresh leaves—withering—first kneading—spreading—re kneading—unblocking—fermentation—drying—increasing aroma.

[0027] Said fresh leaves: picking standard one-bud one-two-leaf and pair-clamped leaves of the same tenderness, removing rainwater leaves and diseased and insect leaves.

[0028] Said withering: take the mode of withering in sunlight, and stop withering when the water content of the tea leaves is reduced to about 60%.

[0029] The first kneading: knead in a common 55 or 65 type kneading machine while it is hot after the end of withering in the sun, add the kneading leaves to a place 3-5 cm away from the lid of the kneading barrel, slowly apply light pressure, and knead for 10-20 minutes.

[0030] The spreading: After the initial kneading, unblock the kneading leaves from the kneading machine and put them into a clean dustpan. The thickness of the spreading is about 5-6cm, ...

Embodiment 2

[0036] A processing technology of Gongfu black tea is composed of the following process steps: fresh leaves, withering, initial kneading, spreading, re-kneading, unblocking, fermentation, drying and aroma enhancement.

[0037] The fresh leaves are as follows: standard one-bud one-two-leaf and pair-clamped leaves with the same tenderness are picked, and rainwater leaves and diseased and insect leaves are removed.

[0038] The said withering is: take the mode of withering in sunlight, and stop withering when the water content of the tea leaves is reduced to 55%.

[0039] The initial kneading is as follows: knead while hot after withering in the sun, add the kneading leaves to a place 3cm away from the lid of the kneading barrel, slowly apply 5KG light pressure, and knead for 10 minutes.

[0040] The spreading is as follows: after the initial kneading, the kneading leaves are disassembled and then spread, the spreading thickness is 5 cm, and the spreading time is 15 minutes.

[...

Embodiment 3

[0048] A processing technology of Gongfu black tea is composed of the following process steps: fresh leaves, withering, initial kneading, spreading, re-kneading, unblocking, fermentation, drying and aroma enhancement.

[0049] The fresh leaves are as follows: standard one-bud one-two-leaf and pair-clamped leaves with the same tenderness are picked, and rainwater leaves and diseased and insect leaves are removed.

[0050] The said withering is: take the mode of withering in sunlight, and stop withering when the water content of the tea leaves is reduced to 65%.

[0051] The initial kneading is as follows: knead while hot after withering in the sun, add the kneading leaves to a place 5 cm away from the lid of the kneading barrel, slowly apply 10KG light pressure, and knead for 20 minutes.

[0052] The spreading is as follows: after the initial kneading, the kneading leaves are disassembled and then spread, the spreading thickness is 6cm, and the spreading time is 20 minutes.

...

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PUM

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Abstract

The invention discloses a processing method of Congou black tea. The processing method comprises the following steps of preparing fresh leaves, withering fresh leaves, rolling primarily, spreading, rolling again, deblocking, fermenting, drying and extracting the flavor. According to the invention, harsh flavor and water smoke flavor of the tea leaves can be avoided, the prepared Congou black tea is thin, fine, flat and even, is black bloom in color, has bright red and yellow soup color, is mellow in taste, has heavy sweet orange flavor, is bright red in leaf bottom for the endoplasmic soup color, is fragrant and is mellow in taste.

Description

technical field [0001] The invention relates to a processing technology of Gongfu black tea, belonging to the technical field of tea processing methods. Background technique [0002] Black tea is one of the main teas produced and exported in China. Gongfu black tea rose in the middle of the 18th century, and Gongfu black tea is a unique traditional product in my country. Because of the initial rolling process, special attention is paid to the tightness and integrity of the cords, and it takes a lot of time to refine. And got its name. Its characteristics are thin, tight, flat and well-proportioned appearance, dark and moist color; the inner soup color is red and bright, the aroma is fragrant, and the taste is sweet and mellow. [0003] In the processing technology, withering and fermentation are the main reasons for the formation of the unique flavor of black tea. Withering provides the material basis for various oxidation reactions during the fermentation of black tea, whil...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/08A23F3/40
Inventor 练学燕李湘成权鹏何小红陈丰君贾彦东陈岗张建波
Owner YIBIN CHUANHONG TEA IND GRP
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