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Tea production method

A production method and tea technology, which is applied in the field of Gongfu black tea production, can solve the problems of affecting the appearance of tea, affecting the internal quality of products, and difficult to ensure quality balance, so as to achieve a strong aroma, stable and balanced quality, and controllable quality. Effect

Inactive Publication Date: 2015-06-03
NINGBO JINGYING BEARING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of Kungfu black tea, due to too many factors of origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance, and the processed finished products are uneven, which not only affects the appearance of the tea, but also affects the internal quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] A tea production method includes the following steps:

[0026] 1) Leaf selection: select the single bud, one bud and one leaf or the fresh leaves of one bud and two leaves of Pingyang extra early tea plants.

[0027] 2) Withering:

[0028] Preparation before withering: After the fresh leaves enter the factory, they shall be strictly separated according to the requirements of the product raw materials, and label records shall be made respectively. Perform sanitary removal of processing sites, tools and equipment, spread withered curtains or screens, and start blast equipment.

[0029] Withering operation method: using indoor natural withering, the withering room is ventilated on all sides, and the interior is equipped with multi-layer withering racks and curtains. Spread the fresh leaves thinly on the withering curtain, spreading 1 kg of leaves per square meter. When the indoor temperature is 22-28°C and the relative humidity is 70%, it will be stored for about 18 hours. When...

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Abstract

The invention discloses a tea production method. The tea production method comprises the steps of selecting tea, withering, kneading, fermenting, roasting and frying in a pot. By controlling the key steps of Congou black tea, such as fermenting and roasting, the whole processing method of the Congou black tea is scientific and reliable; the quality is controllable, stabilized and balanced in a production process; and the processed tea is tight and straight in appearance, pitch black and oleosus in colour and lustre, full-bodied in endoplasmic fragrance, mellow in taste, red and bright in soup colour and red and uniform in tea base colour.

Description

Technical field [0001] The invention relates to a method for processing tea, in particular to a method for producing Gongfu black tea. Background technique [0002] The existing black tea is generally divided into three types, Souchong black tea, Gongfu black tea and broken black tea. Among them, Gongfu black tea is a kind of black tea unique to our country and also a traditional export commodity in our country. Gongfu black tea has a wide producing area, distributed in major tea producing provinces. Gongfu black tea has delicate raw materials, fine craftsmanship, tight and straight appearance, smooth color, rich aroma, mellow and sweet taste, soup color, red and bright leaf bottom, and excellent quality characteristics. In the processing of Kung Fu black tea, due to too many factors such as the origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance. The processed products are uneven, which not only affects the appearanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 陈巨淼
Owner NINGBO JINGYING BEARING
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