Automatic production process of flower fragrance type Kongfu black tea

Abstract

The invention discloses an automatic production process of flower fragrance type Kongfu black tea. The automatic production process comprises the following steps: picking fresh leaves, carrying out sun-withering in a sun-withering room, quickly freezing and withering, carrying out dynamic circulating withering on the fresh tea leaves by adopting a withering set, kneading by adopting a primary kneading-unblocking and sieving-re-kneading manner, carrying out temperature-variable fermentation, adopting a gross fire-re-moisturizing-complete fire manner, packaging and the like; automatic, continuous and clean processing requirements can be realized when a large-leaf tea variety is used for carrying out black tea processing and the quality of a product is guaranteed, so that the product has the quality style characteristics that strips are compact and uniform, the product has dark green color and luster and is glossy, the soup color is orange red and bright, the aroma is great and lasting, the taste is mellow and refreshing and infused leaf are bright and uniform; large-batch and continuous processing can be carried out when the large-leaf tea variety is processed into the Kongfu black tea.

Description

【Technical field】 [0001] The invention relates to the technical field of tea making, in particular to an automatic production process for flower-flavored kung fu black tea. 【Background technique】 [0002] Big-leaf tea has a high content of content, strong taste, and low aroma. Conventional withering cannot satisfy the release of aroma during the fermentation process of tea leaves. floral. If it can be further processed into flower-flavored kung fu black tea, the economic benefit will be greatly improved. Black tea is the main body of tea consumption in the world today, but the competitiveness of black tea in my country is weak in the international tea market, and the rate of improvement in output and quality is slow. So far, the export volume of black tea only accounts for about 3% of the total sales of black tea in the world. The price of black tea has been in the middle and lower level. In order to change this state, improve the quality of black tea in my country, and exp...

AI Technical Summary

Problems solved by technology

[0003] Kung fu black tea is an excellent variety of black tea. Its shape is relatively tight and thin, with front shoots, golden hairs are still prominent, black and red, and it plays an important role in tea products. It is very popular among the masses. The production and processing of Kung Fu black tea mainly by hand and semi-mechanization can no longer meet the market demand. The crude equipment, the unsanitary processing environment and the randomness of manual operation have had a great impact on the quality of "Kung Fu black tea", which has also affected the quality of "Kung Fu black tea". The brand image of "Kung Fu Black Tea", therefore, the lack of key technologies and equipment for automatic and intelligent processing of "Kung Fu Black Tea" has become a bottleneck for the industrialization of "Kung Fu Black Tea"

[0004] At present, the flower-flavored black tea on the market is generally produced by traditional black tea technology, and there are also some continuous automatic processing complete sets of equipment and processing methods. For example, Chinese patent CN 102422910 A discloses the automatic production process of Gongfu black tea. Withering machine, 6 sets of 65-type automatic rolling machine, high-speed rotary deblocking, automatic fermentation machine, two automatic drying machines, microwave dehydration machine, using segmented dynamic withering technology, continuous and gradual pressure rolling Technology, high-speed rotary deblocking technology, variable temperature dynamic fermentation technology, microwave slow-suction dehydration technology, etc., realize the automation, continuous and clean production of Kung Fu black tea primary processing, but this technical solution is a common processing method for Kung Fu black tea , can not solve the problem of insufficient sunshine time in the processing of large-leaf tea and tea tree varieties, which cannot remove the green and astringent taste, and cannot completely ferment to release the floral fragrance. According to the characteristics of the four important processes of drying and drying, the following problems need to be solved in the automatic development of kung fu black tea production by using big-leaf tea: (1) The conventional sunshine drying in the high mountain environment cannot completely remove the green and astringent taste in winter, and is affected by natural conditions. (2) The large-leaf tea tree variety has thick stems, large leaves, and content content. The conventional withering time is long, and the withering process will produce red leaves, scorched leaves, excessive fermentation, and unevenness. Satisfy that the tea can release aroma during the fermentation process (3) The conventional process cannot control key parameters such as temperature and humidity in a reasonable and timely manner; (4) The conventional process cannot achieve Kungfu black tea with uniform and good shape, increased taste intensity and brighter soup color, Mild taste and clean production at the same time

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