Processing method of keemun golden hook black tea

A technology of golden hook black tea and processing method, applied in the direction of tea treatment before extraction, etc., can solve the problems of poor aesthetics and fresh taste, lack of Qihong golden circle and other problems

Active Publication Date: 2015-04-08
黄山王光熙松萝茶业股份公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to develop a processing method for Qihong Jingou black tea, aiming at the problems that the current bar-shaped Qihong golden ring is not obvious, and the aesthetics and taste are not good. The Jingou black tea produced by this invention has a long curved shape shape, dark and bright in color, and the velvet is exposed

Method used

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  • Processing method of keemun golden hook black tea
  • Processing method of keemun golden hook black tea
  • Processing method of keemun golden hook black tea

Examples

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Effect test

Embodiment 1

[0025] A method for processing Qihong Jingou black tea, the spring tea production process comprising the following steps:

[0026] 1. Picking: All the fresh leaf raw materials for production must choose the fresh leaf raw materials of the coriander leaf tea tree in the tea garden in the core production area of ​​Qihong. Under normal circumstances, it is difficult to process Qihong Jinhook tea with Qihong quality and flavor from fresh leaf raw materials from other regions. The Qihong Jinhook tea produced by this process requires delicate and tender raw materials, which are higher than the standard of raw materials picked by bulk Qihong, otherwise it will be difficult to make a hook shape. The picking standard for spring tea is one bud and one leaf to the first two leaves. If the picked buds and leaves are too large, the leaves contain a lot of cellulose, and they are not too soft and difficult to form.

[0027] 2. Natural withering: Put the buds and leaves collected from the ...

Embodiment 2

[0039] A method for processing Qihong Jingou black tea, the summer tea production process comprising the following steps:

[0040] 1. Picking standard for fresh leaves: In summer, due to the high temperature, the buds and leaves are easy to age, so the picking standard should be high, and it is advisable to use one bud and one leaf for the first development. If it is picked too old, it is not easy to form, and the bitter taste is heavy.

[0041] 2. Natural withering: The buds and leaves collected from the tea hills must be thinly spread by 2-3 cm, and the withering temperature should be controlled between 22-24°C, and the time should be short, about 4-5 hours. If the indoor withering temperature exceeds 25°C, cool air must be blown for cooling, otherwise the withering quality will be affected.

[0042] 3. Withering tank: hot air withering, the temperature of the tank body is 32-34°C, the temperature of the withered leaves is 26-28°C, and the time is controlled at 5-6 hours. ...

Embodiment 3

[0054] A method for processing Qihong Jingou black tea, the production process of its autumn tea comprises the following steps:

[0055] 1. Fresh leaf picking standard: In the past, autumn tea in Qihong production area was not produced. In order to improve the economic and social benefits of Qihong, the present invention studies the production process of Qihong Jingou autumn tea. In autumn, due to the hot weather and the long production period of tea trees, the buds and leaves are very easy to lignify, so the raw materials for making Qihong Jingou must be fresh leaves, and it is advisable to use one bud and one leaf for the first development. Such picking standards are conducive to improving product quality.

[0056] 2. Natural withering: the withering temperature must be 20-22°C, and cool air should be used to cool down if necessary. In addition, the thickness of the leaves should also be spread thinly, and the leaves should be turned every 30 minutes. The withering time sh...

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Abstract

The invention discloses a processing method of keemun golden hook black tea. The keemun golden hook black tea is prepared by a series of procedures of natural withering, withering by virtue of a withering tank, rolling, deblocking, fermenting, roll forming, arranging, shaping, shape solidifying and fragrance extracting. Beta-carotene is added in the rolling procedure to increase the golden yellow; and glucose oxidase is added to prevent the black tea from further fermenting after the fermentation is ended. The black tea prepared by adopting the method has the advantages of having the long-hook-shaped appearance, black and bright color and luster, revealable hairy tips, has the clear and high fragrance, obvious sweet scented taste, fresh and mellow taste, sweetness in aftertaste, red and bright soup and obvious golden circle after being brewed, and has a unique flavor and relatively high economic and social benefits.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a method for mechanically processing Qihong hook-shaped black tea. Background technique [0002] Black tea is the second largest category of tea after green tea among the six major tea categories in my country. Its total output accounts for about a quarter of the total amount of tea, and its export volume accounts for about 50% of the national tea export volume. There are three types of black tea in my country: Souchong black tea, Kungfu black tea, and red crushed tea. In recent years, the overall sales volume of black tea in my country has increased significantly. In addition to the steady growth of sales, domestic sales are even more "steaming", increasing by 20% every year. [0003] Keemun black tea stands out among the many black teas in my country, and is known as one of the top ten famous teas in China and the top three high-fragrant black teas in the world. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
Inventor 王光熙王海燕
Owner 黄山王光熙松萝茶业股份公司
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