Method for preparing kung-fu black tea

A technology of kung fu black tea and tea leaves, which is applied in the field of preparation of kung fu black tea, which can solve the problems of uneven finished products, jerky taste, dark soup color, etc., and achieve the effect of high product quality, bright tea soup color, black and oily color

Inactive Publication Date: 2015-12-23
务川自治县鑫隆缘茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the general improvement of people's living standards, higher requirements are put forward for the quality of black tea. During the processing of Kungfu black tea, due to too many factors such as origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance. The finished products are uneven. When forming tea soup, the color is dark, the taste is jerky, and the taste is flat. After brewing, the soup color is dark and turbid, and the bottom of the leaves is dark and dark. It is difficult to meet the needs of daily consumption.
Not only affect the appearance of tea, but also affect the internal quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of kungfu black tea, comprising the steps of:

[0019] (1) Picking fresh leaves: Picking fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as raw materials, the buds and leaves are required to be complete, free from disease and pests, and without stems;

[0020] (2) Withering: Spread the fresh leaves selected above evenly on the screen of the withering frame, the thickness is 1.5-1.8cm, the withering temperature is 25-26°C, the withering time is 10-12h, and the weight loss rate of fresh leaves reaches 25-30 % is enough;

[0021] (3) Greening: put the withered leaves into the shaking green equipment for three times greening treatment, the amount of leaves per tube is 8kg, the first time, the shaking speed is 50~55 rpm, and the shaking time is 5~ 8 minutes; the second time, the shaking speed is 70-75 rpm, and the shaking time is 10-12 minutes; the third time, the shaking speed is 55-60 rpm, and the shaking time is 20-22 mi...

Embodiment 2

[0029] A preparation method of kungfu black tea, comprising the steps of:

[0030] (1) Picking fresh leaves: Picking fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as raw materials, the buds and leaves are required to be complete, free from disease and pests, and without stems;

[0031] (2) Withering: spread the fresh leaves selected above evenly on the screen of the withering frame, the thickness is 1.6-2cm, the withering temperature is 26-28°C, the withering time is 10-12h, and the weight loss rate of fresh leaves reaches 28-32%. can;

[0032] (3) Greening: put the withered leaves in the shaking green equipment for three times greening treatment, the amount of leaves thrown into each cylinder is 10kg, the first time, the shaking speed is 55-60 rpm, and the shaking time is 6-60 10 minutes; the second time, the shaking speed is 75-80 rpm, and the shaking time is 12-15 minutes; the third time, the shaking speed is 55-60 rpm, and the shaking time ...

Embodiment 3

[0040] A preparation method of kungfu black tea, comprising the steps of:

[0041] (1) Picking fresh leaves: Picking fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as raw materials, the buds and leaves are required to be complete, free from disease and pests, and without stems;

[0042] (2) Withering: spread the fresh leaves selected above evenly on the screen of the withering frame, the thickness is 1.6-1.8cm, the withering temperature is 25-28°C, the withering time is 10-12h, and the weight loss rate of fresh leaves reaches 28-35 % is enough;

[0043] (3) Greening: put the withered leaves in the shaking green equipment for three times greening treatment, the amount of leaves per tube is 10kg, the first time, the shaking speed is 56~60 rpm, and the shaking time is 8~ 10 minutes; the second time, the shaking speed is 72-75 rpm, and the shaking time is 13-15 minutes; the third time, the shaking speed is 56-60 rpm, and the shaking time is 22-25 mi...

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PUM

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Abstract

The invention relates to a method for preparing kung-fu black tea. The method includes the nine steps of fresh leaf picking, withering, green making, rolling, temperature control fermenting, drying forming, staged fragrance enhancing, screening tidying and packaging. According to the finished kung-fu black tea prepared with the preparing method, appearance strips are compact and straight, the color and luster is black and oily, the soup color is bright red, tea fragrance is endurable, taste is mellow, internal fragrance is strong, tea soup is bright in color, and the color quality, the fragrance quality and the taste quality of the black tea are comprehensively improved. The quality grade of the product is high, and the increasing taste requirements of consumers can be met.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of kung fu black tea. Background technique [0002] Black tea is the most consumed tea in the world. Existing black tea is generally divided into three types, Souchong black tea, Kung Fu black tea and red crushed tea. Among them, Kungfu black tea is a unique black tea variety in my country. Kungfu black tea has a wide range of origins. The raw materials of Kungfu black tea are delicate and tender, with fine workmanship. quality characteristics. With the general improvement of people's living standards, higher requirements are put forward for the quality of black tea. During the processing of Kung Fu black tea, due to too many factors such as origin, raw materials, processing technology and human factors, it is difficult to guarantee the quality balance. The finished products are uneven. When the tea soup is formed, the color is dark, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 吴宗才
Owner 务川自治县鑫隆缘茶业有限责任公司
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