A preparation method of high aroma-type Keemun black tea

A technology of Qimen black tea and high-flavor type, which is applied in the field of preparation of high-flavor type Qimen black tea, and can solve the problems such as insufficient fragrance of Qimen black tea.

Active Publication Date: 2015-08-05
ANHUI QIMEN COUNTY QIHONG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem that the fragrance of Keemun black t

Method used

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  • A preparation method of high aroma-type Keemun black tea
  • A preparation method of high aroma-type Keemun black tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, the preparation of a kind of high fragrance type Keemun black tea

[0018] A kind of preparation of high fragrance type Keemun black tea comprises the following steps:

[0019] 1) Picking: one bud, two and three fresh leaves of the tea leaves of Quercus japonica;

[0020] 2) Wither once: wither until fresh leaves lose 5% of their weight;

[0021] 3) Shake the green: Shake the green in 2 times, shake the green for the first time with a speed of 8r / min for 40 seconds; The water in the stem redistributes to the leaf surface through the leaf veins, and the leaf quality hardens again; after that, shake the greens for the second time with a green shaker at a speed of 15r / min for 80 seconds; ~ 6 hours; until the leaf margin turns red and emits floral and fruity fragrance;

[0022] 4) Secondary withering: put the shaken fresh leaves into the withering tank and wither until the water content is 56% to 60%;

[0023] 5) Kneading: Kneading temperature is 20°C, rel...

Embodiment 2

[0026] Embodiment 2, the preparation of a kind of high fragrance type Keemun black tea

[0027] A kind of preparation of high fragrance type Keemun black tea comprises the following steps:

[0028] 1) Picking: one bud, two and three fresh leaves of the tea leaves of Quercus japonica;

[0029] 2) Wither once: wither until the fresh leaves lose 10% of their weight;

[0030] 3) Shake the green: Shake the green in 2 times, shake the green for the first time with a speed of 12r / min for 80 seconds; The water in the stem redistributes to the leaf surface through the leaf veins, and the leaf quality hardens again; after that, perform a second shaking of greens with a green shaker at a speed of 20r / min for 150 seconds; ~ 6 hours; until the leaf margin turns red and emits floral and fruity fragrance;

[0031] 4) Secondary withering: put the shaken fresh leaves into the withering tank and wither until the water content is 56% to 60%;

[0032] 5) Kneading: Kneading temperature is 24°C...

Embodiment 3

[0035] Embodiment 3, the preparation of a kind of high fragrance type Keemun black tea

[0036] A kind of preparation of high fragrance type Keemun black tea comprises the following steps:

[0037] 1) Picking: one bud, two and three fresh leaves of the tea leaves of Quercus japonica;

[0038] 2) Wither once: wither until fresh leaves lose 7% of their weight;

[0039] 3) Shake the green: shake the green in 2 times, shake the green for the first time, the speed is 10r / min, and the time is 60 seconds; then put it into the green stall, keep the temperature at 22-24°C for 2 to 3 hours; wait for the green grass to dissipate , the water in the tender stem redistributes to the leaf surface through the leaf veins, and the leaf quality hardens again; after that, the green shaker is shaken for the second time, with a speed of 20r / min and a time of 100 seconds; 24°C, 4-6 hours; until the leaf margin turns red and emits floral and fruity fragrance;

[0040] 4) Secondary withering: put t...

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Abstract

The present invention discloses a preparation method of high aroma-type Keemun black tea. The method comprises the following steps: 1) picking; 2) initial withering; 3) rocking green (2 times): initial rocking green is performed by a rocking green machine with a rocking speed of 8-12 r/min for 40-80 seconds; then fresh tea leaves are put in a spreading green room with a temperature maintained at 20-25 DEG C for 2-3 hours until green grass smell is sent out, moisture of tender stems is redistributed to the leaf surfaces through veins, and leaf texture is re-hardened; then additional rocking green is carried out by the rocking green machine with the rocking speed of 15-20 r/min for 80-150 seconds; and then the fresh tea leaves are put in the spreading green room again with the temperature maintained at 20-25 DEG C for 4-6 hours until leaf margins develop red stains, and flower and fruit aromas are sent out; 4) additional withering; 5) rolling; 6) fermenting; and 7) drying. A beneficial effect of the method is that the method combines rocking green technology of Olong tea and withering technology in production processes of the Keemun black tea, thereby obtaining the high aroma-type Keemun black tea.

Description

technical field [0001] The invention relates to the technical field of preparation methods of Keemun black tea, in particular to a preparation method of high-flavor Keemun black tea. Background technique [0002] Keemun black tea, a famous tea in Chinese history. The famous black tea boutique, referred to as Qihong, is produced in Qimen, Dongzhi, Guichi (now Chizhou City), Shitai, Yixian County, Anhui Province, and Fuliang in Jiangxi Province. "Qimen black tea is the best among the group of fragrances, and it has a good reputation and high fragrance." Qimen black tea is the best black tea, enjoying a high reputation. It is the favorite drink of the Queen of England and the royal family. Qunfang is the most", "Black Tea Queen". [0003] With the vigorous development of my country's tea industry, the development of high-quality tea has been paid more and more attention. In recent years, my country's black tea has undergone new changes on the basis of traditional Gongfu blac...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 陆国富彭学权徐乾孙西杰廖鸿雁
Owner ANHUI QIMEN COUNTY QIHONG TEA
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