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Processing method for summer and autumn congou black tea

A processing method, the technology of Gongfu black tea, which is applied in the field of tea processing, can solve the problems of unpicked spring tea and waste of fresh leaf resources, and achieve the effects of reducing bitterness, enhancing clarity, and excellent black tea quality

Inactive Publication Date: 2015-04-22
SHAANXI UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previously, the processing of tea varieties in Hanzhong was limited to various types of green tea in spring, which resulted in the late spring tea and summer and autumn tea not being harvested in many areas, resulting in waste of fresh leaf resources

Method used

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  • Processing method for summer and autumn congou black tea
  • Processing method for summer and autumn congou black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Acceptance of fresh leaves

[0032] Fresh leaves with one bud and one leaf are selected as raw materials. According to the size of the buds and leaves, the wind sorting machine is used to sort the grades. The buds and leaves of the same grade are uniform, fresh, free of impurities and rotten leaves.

[0033] 2. Compound withering

[0034] The first stage: After the leaves are harvested, wither naturally indoors, the indoor environment is cool and ventilated, the temperature is 23°C-25°C, and the tea leaves are spread to dry on the green cloth or bamboo mat with a thickness of 2cm for 24 hours.

[0035] The second stage: Withering in the sun, thinly spread the fresh leaves on the bamboo mat, the thickness of the leaves is 1cm, the time is from 8:30 am to 12:30 noon, a total of 4 hours, the temperature is 27°C-29°C, and the leaves are turned in the middle 1-2 times, turn the leaves lightly so as not to damage the leaves, sun until the leaves are soft, the leaves are c...

Embodiment 2

[0049] 1. Acceptance of fresh leaves

[0050] Fresh leaves with one bud and two leaves are selected as raw materials. According to the size of the buds and leaves, the wind sorting machine is used to sort the grades. The buds and leaves of the same grade are uniform, fresh, free of impurities and rotten leaves.

[0051] 2. Compound withering

[0052] The first stage: After the leaves are harvested, wither naturally indoors, the indoor environment is cool and ventilated, the temperature is 23°C-25°C, and the tea leaves are spread to dry on the green cloth or bamboo mat with a thickness of 3cm for 12 hours.

[0053] The second stage: Withering in the sun, thinly spread the fresh leaves on the bamboo mat, the thickness of the leaves is 1cm, the time is from 13:30 noon to 16:30 pm, a total of 3 hours, the temperature is 31°C-32°C, and the leaves are turned in the middle 1-2 times, turn the leaves lightly so as not to damage the leaves, sun until the leaves are soft, the leaves ar...

Embodiment 3

[0065] 1. Acceptance of fresh leaves

[0066] Fresh leaves with one bud and three or four leaves are selected as raw materials. According to the size of the buds and leaves, the wind sorting machine is used to sort the grades. The buds and leaves of the same grade are uniform, fresh, free of impurities and rotten leaves.

[0067] 2. Compound withering

[0068] The first stage: After the leaves are harvested, wither naturally indoors, the indoor environment is cool and ventilated, the temperature is 23°C-25°C, and the tea leaves are spread to dry on the drying cloth or bamboo mat, the leaf thickness is 4cm, and the time is 24h.

[0069] The second stage: Withering in the sun, thinly spread the fresh leaves on the bamboo mat, the thickness of the leaves is 1cm, the time is from 10:00 to 12:00, a total of 2h, the temperature is 31°C-32°C, and the leaves are turned 1- 2 times, turn the leaves lightly so as not to damage the leaves, sun until the leaves are soft, the leaves are cu...

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Abstract

The invention discloses a processing method for summer and autumn congou black tea. The processing method comprises the following steps: checking and accepting fresh leaves, compounding and withering, rolling, fermenting, drying and strengthening flavor, wherein the fermenting refers to the steps of fermenting moderately and then fermenting drastically, the process of fermenting moderately comprises the following steps: fermenting a bud with a leaf and a bud with two leaves for 4.5-6.0 hours in a fermentation room being 32-37 DEG C, controlling the dehydration rate to 1.2%-1.7%, controlling the leaf temperature of the fermented leaves to 38-42 DEG C, fermenting a bud with three leaves and a bud with four leaves for 7-8 hours, controlling the dehydration rate to 0.9%-1.0%, and controlling the temperatures of the fermented leaves to 40-42 DEG C; the process of fermenting drastically comprises the following steps: controlling the temperature of the fermentation room to 45 DEG C, spraying tannase onto fermented leaves, continuously preserving the heat for 30-45 minutes, controlling the temperatures of the fermented leaves within 50 DEG C, and then quickly ending fermentation. The processing method has the beneficial effect that by virtue of deep fermentation and enzymolysis, the color of the black tea is deepened by degrading tea polyphenol, the content of ester type catechin is reduced, the bitter taste of the summer and autumn congou black tea is lowered, meanwhile, the clarity of finished product tea is strengthened, and thus, relatively excellent black tea quality is obtained.

Description

technical field [0001] The invention relates to a processing method of summer and autumn Gongfu black tea, belonging to the technical field of tea processing. Background technique [0002] As a long-term cultural and political center in ancient China, Shaanxi has a long history of tea industry development and profound tea culture, and has made indelible contributions at important historical nodes in the development of tea industry. Hanzhong is one of the birthplaces of Chinese tea culture and the birthplace of Qinba tea culture. Hanzhong is located between the Qinling Mountains and Bashan Mountains, with the Hanjiang River running through it. It has a subtropical monsoon climate, with a mild and humid climate, fertile soil rich in zinc, selenium, tin and other trace elements. The tea areas are mainly distributed in the shallow hills and high mountains at the northern foot of Daba Mountain in the south of the Han River, with moderate rainfall throughout the year. At the sam...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10
Inventor 付静李新生常永锋王昕
Owner SHAANXI UNIV OF TECH
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