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Preparation method of strip-type Keemun black tea

A technology of Keemun black tea and bar-shaped Qi, which is applied in the field of preparation of bar-shaped Keemun black tea, to achieve the effect of fresh taste and dark color

Inactive Publication Date: 2017-02-01
ANHUI QIMEN COUNTY QIHONG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing strip-shaped Keemun black tea, which solves the problem that the existing Keemun black tea cannot have both a complete shape and the endoplasm of Qihong Gongfu tea

Method used

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  • Preparation method of strip-type Keemun black tea
  • Preparation method of strip-type Keemun black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, a kind of preparation method of bar-shaped Keemun black tea comprises the steps:

[0017] Step (1) Picking: picking tea leaves of stored leaf species, the tea leaves are selected from fresh buds and leaves with one bud and one leaf, one bud and two leaves at the beginning of development, and one bud and two leaves;

[0018] Step (2) Withering: Put the fresh buds and leaves picked in step (1) into the withering machine and wither until the water content drops to 55%; when withering: the thickness of the leaves is 12, the amount of leaves is 9kg / ㎡, and the withering temperature is 15°C , withering time 8, leaf turning frequency 2h / time.

[0019] Step (3) Kneading: Knead the withered buds and leaves successively for 45 minutes with air pressure, for the first time with light pressure for 15 minutes, for the first time with loose pressure for 5 minutes, again with light pressure for 10 minutes, and again with loose pressure for 8-10 minutes, until the cell cru...

Embodiment 2

[0023] Embodiment 2, a kind of preparation method of bar-shaped Keemun black tea, comprises the steps:

[0024] Step (1) Picking: picking tea leaves of stored leaf species, the tea leaves are selected from fresh buds and leaves with one bud and one leaf, one bud and two leaves at the beginning of development, and one bud and two leaves;

[0025] Step (2) Withering: Put the fresh buds and leaves picked in step (1) into the withering machine until the water content drops to 8%; when withering: the thickness of the leaves is 15cm, the amount of leaves is 11kg / ㎡, and the withering temperature is 23°C , withering time 10h, leaf turning frequency 2h / time.

[0026] Step (3) kneading: Knead the withered buds and leaves successively for 45 minutes under air pressure, lightly press for 15 minutes for the first time, loosely press for 5 minutes for the first time, lightly press for 10 minutes again, and loosely press for 10 minutes until the cell fragmentation rate is above 80%. Strip r...

Embodiment 3

[0030] Embodiment 3, a kind of preparation method of bar-shaped Keemun black tea, comprises the steps:

[0031] Step (1) Picking: picking tea leaves of stored leaf species, the tea leaves are selected from fresh buds and leaves with one bud and one leaf, one bud and two leaves at the beginning of development, and one bud and two leaves;

[0032] Step (2) withering: Put the fresh buds and leaves picked in step (1) into the withering machine and wither until the water content drops to 56%; when withering: the leaf thickness is 13cm, the amount of leaf spreading is 10kg / ㎡, and the withering temperature is 19°C , the withering time is 9h, and the frequency of leaf turning is 2h / time.

[0033] Step (3) Kneading: Knead the withered buds and leaves successively for 45 minutes with air pressure, for the first time with light pressure for 15 minutes, for the first time with loose pressure for 5 minutes, again with light pressure for 10 minutes, and again with loose pressure for 8-10 mi...

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Abstract

The invention discloses a preparation method of strip-type Keemun black tea, which includes the steps of: 1) picking; 2) withering; 3) rolling; 4) fermentation; 5) drying; and 6) fragrance extraction, wherein the dried tea bud leaves are subjected to fragrance extraction at about 80 DEG C for 2.5 h. The method effectively solves the problems that complete shape and internal quality of the Keemun black tea cannot be achieved both in the prior art.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing bar-shaped Keemun black tea. Background technique [0002] "Keemun black tea" is one of the three most fragrant black teas in the world. Since it was created in 1875, it has been famous all over the world for its unique "Keemen fragrance" that resembles flowers, fruits and honey. Qunfang is the most", and won the gold medal of the 1915 Panama World Exposition. In recent years, the export price of black tea has been sluggish, and the export volume of Qihong has dropped sharply. However, the domestic market is booming, ushering in a new opportunity for the revival of Qimen black tea. At present, the demand for black tea in the domestic market is diversified. Domestic consumers have long been influenced by the shape of famous and high-quality green tea, and have formed a consumption habit that has higher requirements for shape. It is difficult for traditional Go...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/06A23F3/12A23F3/40
CPCA23F3/08A23F3/06A23F3/12A23F3/40
Inventor 徐乾盖国丽刘云杰陆国富叶志明孙西杰姜红
Owner ANHUI QIMEN COUNTY QIHONG TEA
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