Honey-aroma type congou black tea processing method

A technology of Gongfu black tea and its processing method, which is applied in the field of tea processing, can solve the problems of reddish-brown and dull black tea color, lack of refreshing and mellow taste, and achieve the effects of mellow taste, increased water extract, and enhanced activity

Active Publication Date: 2015-09-09
贵州怡壶春生态茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the object of the present invention is to provide a processing method for honey-flavored Gongfu black tea, so as to solve the existing technical problems of reddish-brown and dry black tea, and slightly less refreshing and mellow taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for processing honey-flavored Gongfu black tea, comprising the following steps: picking → airing green tea, shaking green tea → withering → kneading → fermenting → drying → cooling → enhancing aroma.

[0033] The picking is to manually pick the fresh leaves of one bud and one leaf of the big-leaf tea Qianmei 419 tea tree.

[0034] Said airing and shaking are to first put the fresh leaves of tea tree on the withering trough, the thickness of spreading is 4cm, airing 20min, then sending the fresh leaves of tea tree into the shaking machine and the withering trough successively to shake the green and green leaves repeatedly. Dry the greens twice, shake the greens for 3 minutes for the first time, dry the greens for the first time for 12 minutes, and spread the fresh leaves of the tea tree to a thickness of 2 cm; The thickness is 4cm.

[0035] The described withering is to spread the shaking green leaves in the constant temperature hot air withering tank, the thic...

Embodiment 2

[0043] A method for processing honey-flavored Gongfu black tea, comprising the following steps: picking → airing green tea, shaking green tea → withering → kneading → fermenting → drying → cooling → enhancing aroma.

[0044] The picking is by manually picking the fresh leaves of the big-leaf tea Qianmei 601 tea tree with one bud and two leaves.

[0045] Described airing green, shaking green is that first tea tree fresh leaf is placed on the withering tank, the thickness of spreading is 6cm, airing green 40min, then the tea tree fresh leaf is sent into shaking green machine and in the withering tank successively and shakes green and green repeatedly. Dry the greens twice, shake the greens for 5 minutes for the first time, dry the greens for the first time for 18 minutes, and spread the fresh leaves of the tea tree to a thickness of 4 cm; shake the greens for the second time for 5 minutes, and dry the greens for the second time for 35 minutes. The thickness is 6cm.

[0046] The...

Embodiment 3

[0054] A method for processing honey-flavored Gongfu black tea, comprising the following steps: picking → airing green tea, shaking green tea → withering → kneading → fermenting → drying → cooling → enhancing aroma.

[0055] The picking is to manually pick the fresh leaves of one bud and one leaf of the big-leaf tea Qianmei 419 tea tree.

[0056] Said airing and shaking are to first put the fresh leaves of tea tree on the withering trough, the thickness of spreading is 5cm, airing 30min, then sending the fresh leaves of tea tree into the shaking green machine and the withering trough successively to shake the green and green leaves repeatedly. Dry the greens twice, shake the greens for 4 minutes for the first time, dry the greens for the first time for 15 minutes, and spread the fresh leaves of the tea tree to a thickness of 3 cm; The thickness is 5cm.

[0057] The described withering is to spread the shaking green leaves in the constant temperature hot air withering tank, th...

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PUM

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Abstract

The invention discloses a honey-aroma type congou black tea processing method and belongs to the technical field of tea processing. The method includes: firstly, picking fresh leaves of large-leaf tea, and placing the fresh leaves of a tea tree in a withering trough for green leaf cooling; repeatedly subjecting the fresh leaves of the tea tree to rocking process and green leaf cooling for twice, and spreading the obtained rocked leaves in the withering trough for withering processing; twisting the obtained withered leaves heavily and slightly alternatively; sending the obtained twisted leaves to a fermentation chamber for fermentation; subjecting the fermented leaves to drying processing, taking out the fermented leaves for sizing and sending to a dryer for drying process after spreading for cooling; spreading and cooling the dried leaves to obtain the spread and cooled leaves which are sent to a baking machine for aroma extraction to obtain the honey-aroma type congou black tea. Compared with the prior art, the honey-aroma type congou black tea processing method has the advantages that the processed tea leaves are tightly knotted and black, even, fragrant, remarkable in honey aroma, red and bright in soup, rich in taste and bright red in infused leaves.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of honey-flavored Gongfu black tea. Background technique [0002] Black tea is fermented on the basis of green tea, rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine Acid, aspartic acid and other nutritional elements, the chemical reaction of polyphenols in black tea during the fermentation process makes the chemical composition of fresh leaves change greatly, and will produce theaflavins, thearubigins and other components, and its aroma is more The fresh leaves increase significantly, forming the unique color, aroma and taste of black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly, producing new components such as theaflavins an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 赵旭东鄢明科
Owner 贵州怡壶春生态茶业有限公司
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