Method for processing Sichuan congou black tea by utilizing fresh tea leaves of Chuanmu No.28 tea tree variety

Abstract

The invention discloses a method for processing Sichuan congou black tea by utilizing a Chuanmu No.28 tea tree variety. The method comprises the following steps: raw material harvesting; withering: carrying out withering in such a manner that sunshine withering and indoor withering are combined till the water content of withered tea leaves reaches 65%; oscillation; rolling; fermentation: carrying out fermentation at a room temperature of 24-26 DEG C for 2.5 hours, wherein the temperature of fermented tea leaves is 28-30 DEG C and the relative humidity is 95%; primary drying with gross fire: drying the fermented tea leaves with a drying machine at a gross fire temperature of 110-120 DEG C for 10-15 minutes till 70-80% of the fermented tea leaves are dried; tea tipping: taking out the primarily dried tea leaves for spreading and cooling for 40 minutes, and then put the cooled tea leaves into a double-caldron tea tipping and roasting machine for 30 minutes' tea tipping till tea tips appear, wherein the input amount of the cooled tea leaves is about 1/2 to 2/3 of the capacities of the two caldrons, the temperature is controlled to be 70 DEG C, and the water content of the tea tips is 10-15%; drying with complete fire: carrying out drying with a tea leaf drier at a set temperature of 85-95 DEG C till a finished product of which the water content is lower than 5% is obtained. According to the method, fresh tea leaves of the Chuanmu No.28 tea tree variety have the characteristics that buds are fat and strong, the quantity of tips is large, and included substances are rich; through the utilization of such characteristics, the quality characteristics of black tea, namely concentrated, strong and fresh, can be retained, so that special taste and aroma of the Sichuan congou black tea are formed, and the tea leaf appearance of the Sichuan congou black tea is improved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for processing Sichuan Gongfu black tea from the fresh leaves of the Chuanmu No. 28 tea tree variety. Background technique [0002] In recent years, in order to meet the diversified needs of the market for tea products, Sichuan tea areas have devoted themselves to the development and production of black tea products. The black tea products represented by Sichuan Red Gongfu Tea produced in Yibin City are deeply loved by consumers, and their sales continue to increase. Increase. The varieties of Sichuan red Gongfu tea are generally small and medium leaf varieties mainly planted in Sichuan, such as Fuding Dabai tea and Fuxuan No. 9. In order to further improve the quality and market competitiveness of Sichuan black tea products, new varieties with high quality and characteristics must be selected for production , and develop special black tea products. [0003] Chuanmu No. 2...

AI Technical Summary

Problems solved by technology

Second, the existing technology has a limited effect on the shape of the big buds and leaves of Chuanmu 28, and the phenomenon that the cords are thick, loose, hypertrophic and not beautiful

Third, Chuanmu 28 cannot be mixed with other medium and small leaf varieties for processing because of its large buds and strong buds. Otherwise, the processing technology is difficult to master and the quality will be affected, so it must be processed separately

At present, there is no supporting process for processing Sichuan Gongfu black tea with Chuanmu No. 28, which is not conducive to the promotion, development and utilization of the fine variety Chuanmu No. 28