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Preparation method of Gongfu black tea

A technology of kung fu black tea and green tea, which is applied in the field of preparation of kung fu black tea, can solve the problems of kung fu black tea, such as jerky taste, red and dark soup color, flat taste, etc., and achieve the effect of simple preparation method, clear soup color and good taste

Inactive Publication Date: 2017-05-10
重庆龙鼎茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet the kungfu black tea mouthfeel that prior art makes is astringent, and taste is bland, and after brewing, soup color is red dark and turbid

Method used

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  • Preparation method of Gongfu black tea
  • Preparation method of Gongfu black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of Gongfu black tea, its concrete steps are:

[0024] A. Pretreatment: the green tea leaves picked are placed in water (1.6 times the quality of green tea leaves) and soaked for 9 minutes, washed and set aside, then placed in containers and spread for 2 hours;

[0025] B. Withering: Withering (temperature is 21 ℃, relative air humidity is 55%) to water content 55% with the green tea leaves of pretreatment;

[0026] C. kneading: kneading the green tea that has been completed until the strip rate is 73%, and the cell destruction rate is 75%;

[0027] D. Fermentation: put the kneaded green tea in the fermentation chamber for aerobic fermentation (the microorganisms used in the fermentation process are composed of Bacillus subtilis, cellulase, yeast and Aspergillus flavus according to the mass ratio of 3.3:5.4:2.8:2.4 form, the amount of microorganisms is 0.15% of the green tea quality through kneading; in the fermentation process, the temperature of...

Embodiment 2

[0030] The preparation method of Gongfu black tea, its concrete steps are:

[0031] A. Pretreatment: the green tea picked is placed in water (1.9 times the quality of green tea) and soaked for 11 minutes, washed and set aside, then placed in a container and spread for 3 hours;

[0032] B. withering: withering (the temperature is 23 ℃, the relative humidity of air is 59%) to water content 58% with the green tea withered through pretreatment;

[0033] C. Kneading: Knead the green tea that has been finished until the strip rate is 78%, and the cell destruction rate is 72%;

[0034] D. Fermentation: put the kneaded green tea in the fermentation chamber for aerobic fermentation (the microorganisms used in the fermentation process are composed of Bacillus subtilis, cellulase, yeast and Aspergillus flavus according to the mass ratio of 3.3:5.4:2.8:2.4 Forming, the consumption of microorganism is 0.11% of the green tea quality of kneading; During fermentation, control fermentation ch...

Embodiment 3

[0037] The preparation method of Gongfu black tea, its concrete steps are:

[0038] A. Pretreatment: the green tea picked is placed in water (1.7 times the quality of green tea) and soaked for 10 minutes, washed and set aside, then placed in a container and spread for 2.5 hours;

[0039] B. withering: withering (temperature is 22 ℃, relative air humidity is 57%) to water content 56% with the green tea leaves of pretreatment;

[0040] C. kneading: knead the green tea that has been finished until the strip rate is 76%, and the cell destruction rate is 73%;

[0041] D. Fermentation: put the kneaded green tea in the fermentation chamber for aerobic fermentation (the microorganisms used in the fermentation process are composed of Bacillus subtilis, cellulase, yeast and Aspergillus flavus according to the mass ratio of 3.3:5.4:2.8:2.4 form, the amount of microorganisms is 0.13% of the green tea quality through kneading; in the fermentation process, the temperature of the control fe...

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Abstract

The application of the invention relates to the technical field of tea processing, in particular to a preparation method of Gongfu black tea. The preparation method comprises the specific steps of A, performing pretreatment: placing picked tea leaves in water for soaking for 9-11min, performing thorough cleaning for standby application, and then loading the cleaned tea leaves in a container for spreading for 2-3h; B, performing withering: withering the pretreated tea leaves until the water content is 55-58%; C, performing rolling: rolling the tea leaves after being subjected to fixation until the stripping tea rate is 73-78%, and the cell-damaging rate is 72-75%; D, performing fermentation: placing the rolled tea leaves in a fermenting room for aerobic fermentation, wherein the fermentation time is 5-6h; and E, performing drying: performing drying treatment on the fermented products. The Gongfu black tea made by the method disclosed by the application is good in mouth feel, the brewed tea soup is clear in color, the tea leaves are complete, the smell is delicately-fragrant, people are energetic after drinking the tea soup, the Gongfu black tea is natural to make and free from any components of additives, pigments and the like, and the made Gongfu black tea is a green beverage. The preparation method is simple, and mass production can be performed.

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] Gongfu black tea is a unique black tea variety in my country, and is loved by people for its unique flavor. Gongfu black tea is produced in a wide range of places, with delicate raw materials, fine workmanship, tight, straight and uniform appearance, dark color, strong aroma, mellow and sweet taste, bright red and bright leaves, and has the quality characteristics of both shape and quality. . [0003] Along with the general improvement of people's living standards, higher requirements have been put forward to the quality of black tea. Yet the kungfu black tea mouthfeel that prior art makes is astringent, and taste is bland, and after brewing, soup color is red dark and turbid. Contents of the invention [0004] In view of this, the object of the present invention is to provide a kind ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/12
CPCA23F3/06A23F3/10A23F3/12
Inventor 张俊张绪辉
Owner 重庆龙鼎茶业有限公司
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