A kind of preparation method of Yinghong No. 9 mandarin black tea
A technology for Yinghong No. 9 and citrus black tea, which is applied in the field of tea processing, can solve the problems of inability to meet the diversified needs of consumers, lack of fixed and mature processing technology for citrus tea, single variety, etc., to achieve rich varieties, improve economic benefits, The effect of improving quality
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Embodiment 1
[0045] The specific implementation steps are as follows:
[0046] Step 1: Pick 300 fresh Xinhui xiaoqing tangerines, wash them, and dry them. Use a metal round tube to cut the top of the mandarins, get the skin cover, hollow out the pulp, and dry them;
[0047] Step 2: Picking a bud Erye Yinghong No. 9 black tea that has just shown its dark green color;
[0048] Step 3: place the green tea in a withering tank to wither for 8 hours;
[0049] Step 4: The dehydrated green tea is placed in a kneading machine and kneaded into shape, and kneaded twice, 40 min each time;
[0050] Step: 5: at 25 DEG C, in an environment with a relative humidity of 90%, place the tea green that is kneaded and molded in a fermentation frame to ferment for 6 h;
[0051] Step 6: Fill the tea leaves that have been fermented for 6 hours into the hollowed tangerines, and cover with the citrus peel to restore the tangerines to their original state;
[0052] Step 7: Put the small green mandarins filled with...
Embodiment 2
[0054] The specific implementation steps are as follows:
[0055] Step 1: Pick 200 fresh Xinhui xiaoqing tangerines, wash them, and dry them in the air. Use a metal round tube to cut the top of the tangerines, get the skin cover, hollow out the pulp, and dry them;
[0056] Step 2: Picking a bud Erye Yinghong No. 9 black tea that has just shown its dark green color;
[0057] Step 3: place the green tea in a withering tank to wither for 8 hours;
[0058] Step 4: The dehydrated green tea is placed in a kneading machine and kneaded into shape, and kneaded twice, 40 min each time;
[0059] Step 5: In an environment with a relative humidity of 90% at 25°C, place the kneaded green tea in a fermentation frame for 2 hours to ferment;
[0060] Step 6: Fill the tea leaves that have been fermented for 2 hours into the hollowed tangerines, and cover with the citrus peel to restore the tangerines to their original state;
[0061] Step 7: Put the small green mandarins filled with tea leav...
Embodiment 3
[0063] The specific implementation steps are as follows:
[0064] Step 1: Pick 200 fresh Xinhui xiaoqing tangerines, wash them, and dry them in the air. Use a metal round tube to cut the top of the tangerines, get the skin cover, hollow out the pulp, and dry them;
[0065] Step 2: Picking a bud Erye Yinghong No. 9 black tea that has just shown its dark green color;
[0066] Step 3: place the green tea in a withering tank to wither for 8 hours;
[0067] Step 4: The dehydrated green tea is placed in a kneading machine and kneaded into shape, and kneaded twice, each time for 30 minutes;
[0068] Step 5: In an environment with a relative humidity of 90% at 25°C, place the kneaded green tea in a fermentation frame for 8 hours of fermentation;
[0069] Step 6: Fill the tea leaves that have been fermented for 8 hours into the hollowed tangerines, and cover the citrus peels to restore the tangerines to their original state;
[0070] Step 7: Put the small green mandarins filled with...
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