Red tea processing technology

A processing technology, black tea technology, applied in the direction of tea treatment before extraction, etc., can solve the problem that old leaves can only be processed separately, and achieve the effects of shortening picking time, reducing costs, and expanding the scope

Inactive Publication Date: 2017-02-01
贵州湄潭沁园春茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The present invention intends to provide a black tea processing technology to solve the problem th

Method used

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Example Embodiment

[0077] Example 1: In step 4, knead clockwise for 5 min, knead pressure 3.3N, add 1% clarified lime water by weight of the tea ball, heat to 85°C, and adjust the moisture content to 40%; in step 5, place the tea ball at 85°C to kill For 4 seconds, spray clarified lime water with 0.5% of the total weight of the tea balls; in step 6, the kneading pressure is 2.1N, and the spray of sodium bicarbonate solution is 1.3% of the total weight of the tea balls; in step 7, the fermentation humidity is 55%. The temperature is 42°C, the last fermentation temperature is 60°C, and the fermentation time is 1 hour; in step 9, the step temperature difference is 3°C, and the tea moisture content is 5% to stop drying; in step 10, sterilize for 2 seconds to make the tea The moisture content is 2%.

Example Embodiment

[0078] Example 2: In step 4, knead clockwise for 5.5 min, knead pressure 3.7N, add 2% clarified lime water by weight of the tea ball, heat to 90°C, adjust the moisture content to 45%; in step 5, place the tea ball at 90°C The deactivation machine will deactivate for 5 seconds and spray clarified lime water with 0.9% of the total weight of the tea balls; in step 6, the kneading pressure is 2.2N, and the spray of sodium bicarbonate solution is 1.5% of the total weight of the tea balls; in step 7, the fermentation humidity is 57% , The temperature is 44°C, the last fermentation temperature is 65°C, and the fermentation time is 1.5 hours; in step 9, the step temperature difference is 4°C, and the tea moisture content is 5% to stop drying; in step 10, sterilize for 2 seconds to make The moisture content of tea leaves is 2%.

Example Embodiment

[0079] Example 3: In step 4, knead clockwise for 6 minutes, knead pressure 4.2N, add 3% clarified lime water by weight of the tea ball, heat to 95°C, and adjust the moisture content to 50%; in step 5, place the tea ball at 95°C to kill For 6 seconds, spray the clarified lime water with 1.3% of the total weight of the tea balls; in step 6, the kneading pressure is 2.3N, and the spray of sodium bicarbonate solution is 1.7% of the total weight of the tea balls; in step 7, the fermentation humidity is 60%. The temperature is 46°C, the last fermentation temperature is 70°C, and the fermentation time is 2 hours; in step 9, the step temperature difference is 6°C, and the tea moisture content is 6% to stop drying; in step 10, sterilize for 3 seconds to make the tea The moisture content is 3%.

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Abstract

The invention discloses a red tea processing technology. The red tea processing technology comprises the steps of picking, splitting and wilting, tea ball packaging, rolling, water removing, re-rolling, fermentation, reshaping, drying and sterilization. The red tea processing technology fundamentally solves the technical problem that tea leaves are quickly aged and are difficult to use due to the fact that the tea picking time every year is insufficient, meanwhile the difficulty of tea picking is also reduced, and fresh tender tea leaves are not restricted during tea picking, so that the tea picking range is enlarged, the supply range of raw materials is widened, and then the manufacturing cost of tea leaves is reduced. Moreover, old leaves are not wasted or prepared into low-grade tea leaves such as tea in bags, but the old leaves are prepared into medium-grade tea leaves with complete shapes to be sold after being processed. The processed old leaves are not fresh and tender like tender leaves, but the color, aroma and taste of old leaves compared with independently processed old leaves are greatly promoted due to the fact that the old leaves are contaminated by fragrance and polyphenols emitted and secreted from the tender leaves, so that the quality of the old leaves is effectively improved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a black tea processing technology. Background technique [0002] Black tea originated in the mid-Ming Dynasty (about the 16th century) in the Tongmuguan area of ​​Wuyi Mountain in Fujian Province. The earliest variety was called Lapsang Souchong. In the 17th century, the trade between China and European countries led to the sale of black tea to the United Kingdom, the Netherlands and other countries. It was deeply loved by Europeans, especially the British royal family and nobles preferred black tea to other drinks. Today, black tea has become a worldwide tea drink, accounting for 70% of global tea sales. [0003] In terms of tea-making technology, black tea is generally divided into three categories: Souchong black tea, Gongfu black tea and red crushed tea. Both Souchong black tea and Gongfu black tea are processed from the young leaves of the tea tree, while red crushed tea is p...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 赵吉伟
Owner 贵州湄潭沁园春茶业有限公司
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