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A processing method, the technology of flat black tea, which is applied in the field of tea processing, can solve the problems of lack of shape and flat black tea, and achieve the effect of rich ingredients, good quality, and uniform size
Pending Publication Date: 2016-05-11
TEA RES INST CHINESE ACAD OF AGRI SCI
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Problems solved by technology
Researchers have applied new technologies such as freezing to the processing of Gongfu black tea, and explored the mechanism of the processing process, but there is still a lack of flat black tea with excellent shape and internal quality.
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Embodiment 1
[0023] 1) Selection of raw materials for fresh leaves: choose Yunnan large-leaf species; picking standard: single bud; the length of a single bud is required to be 3cm-4cm, fresh, without damage, with fat and neat bud heads, and high enzyme activity;
[0024] 2) Spread the raw materials in step 1) on the withering rack, the withering thickness is 2cm-3cm, the ambient temperature is controlled at 22°C-30°C, the ambient humidity is controlled at 60%-70%, the withering time is 5h-6h, and it is turned once during the period , until the water content of the withered leaves drops to 71% to 73%, it is advisable to lose part of the grass gas;
[0025] 3) Transfer the raw materials in step 2) into a freezer at -30°C to -20°C for quick freezing for 4h to 5h, and the thickness of the leaves is 2cm to 3cm;
[0026] 4) Transfer the raw materials in step 3) into the green shaker to crush the bud and leaf cells. The speed of the shaker is 55-60 rpm, and the shaker time is 3h-4h;
[0027] 5)...
Embodiment 2
[0032] 1) Selection of raw materials for fresh leaves: choose Yunnan large-leaf species; picking standard: single bud; the length of a single bud is required to be 3cm-4cm, fresh, without damage, with fat and neat bud heads, and high enzyme activity;
[0033] 2) Spread the raw materials in step 1) on the withering rack, the withering thickness is 2cm-3cm, the ambient temperature is controlled at 22°C-30°C, the ambient humidity is controlled at 60%-70%, the withering time is 2h-4h, and it is turned once during the period , until the water content of the withered leaves drops to 73% to 75%, it is advisable to lose part of the grass gas;
[0034] 3) Transfer the raw materials in step 2) into a freezer at -30°C to -20°C for quick freezing for 4h to 5h, and the thickness of the leaves is 2cm to 3cm;
[0035] 4) Transfer the raw materials in step 3) into the green shaker to crush the bud and leaf cells. The speed of the shaker is 55-60 rpm, and the shaker time is 3h-5h;
[0036] 5)...
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Abstract
The invention provides a flat-shaped black tea processing method and belongs to the field of tea processing. The flat-shaped black tea processing method includes the following steps that 1, a high-enzyme-activity variety of big and tender buds are selected; 2, raw material withering is performed; 3, freezing processing is performed; 4, green leaf rocking is performed; 5, temperature and humidity controlled fermentation is performed; 6, preliminary drying is performed to remove a part of moisture; 7, flattening processing is performed; 8, drying and fragrance highlighting are performed. The flat-shaped black tea processing method uses a Yunnan single-bud large-leaf variety which is uniform in size, rich in contained ingredient and high in enzyme activity as a raw material. Bud leaf cells can be fully smashed by adopting freezing and green leaf rocking, the integrity of the buds are kept, the temperature and humidity controlled fermentation enables the tea leaves to be quickly and uniformly fermented, preliminary drying for removal of the part of moisture facilitates later-period flatting of the tea leaves, and the flat-shaped black tea made by means of the method is straight and upright in bud shape, is red brown and is excellent in appearance and internal quality.
Description
technical field [0001] The invention belongs to the field of tea processing, in particular to a processing method of flat black tea. Background technique [0002] In recent years, the domestic consumer market tends to be diversified, and my country has set off a "black tea fever", which has led to an increase in the production and demand of black tea year by year. The increase in black tea production has also solved the situation of poor utilization of some summer and autumn teas. The phenol content is high, and the processed green tea is bitter and astringent, while the processed black tea is conducive to the generation of theaflavins, and the quality is better. The increase in the consumption of black tea has driven the economic benefits of local tea. Not only the output of black tea has increased, but also the variety has been continuously enriched, especially black tea with different shapes and characteristics, such as: flat black tea, spiral black tea, needle bud black t...
Claims
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Application Information
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