Making method of Dancong strip-shaped black tea

A production method and strip-shaped technology, applied in the direction of pre-extraction tea treatment, etc., can solve the problems affecting the damage rate and degree of leaf cells, the influence of tea dregs fermentation, uneven withered leaves, etc., and achieve the improvement of tea quality and high endogenous aroma. Cool and lasting effect with perfect craftsmanship

Inactive Publication Date: 2017-11-24
饶平县兴记茶厂
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Problems solved by technology

[0003] At present, although single-clump black tea is made with buds and leaves as raw materials through withering, rolling, fermenting, drying and other processes, if the traditional tea-making process is used, there are generally problems with the uneven quality of withered leaves, which affects to a certain extent. The damage rate and degree of leaf cells during rolling, and the fermentation of tea dhool are also affected; at the same time, the withering time is long, the yield is low, and the withered leaves are often stuffy. Such technical problems can be said to fail to give full play to the quality of tea making. Optimum Levels of Inherent Ingredient

Method used

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Embodiment Construction

[0021] The present invention is further described in conjunction with embodiment:

[0022] A kind of preparation method of single clump strip black tea, mainly comprises following preparation steps:

[0023] (1) Picking of fresh leaves: Picking young single-clump tea trees with one bud and two leaves, and one bud and three leaves are initially developed as raw materials for processing. Fresh leaves must be kept tender, fresh, uniform and clean.

[0024] (2) Withering: Place a withering tank in the withering room. The outside size of the tank is 11000mm×1380mm×1233mm, and the size inside the tank is 10800mm×1280mm×1000mm. The thickness of the fresh leaves inside the tank is 200mm to 230mm, and the fresh leaves are 10kg per square meter. Equipped with blower, heating device, dehumidifier, fresh leaves are shaken and flattened after being placed in the tank, the temperature of the withering room is 22-28°C, the most suitable temperature is 24°C, 25°C, and the humidity is 60-70%, ...

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Abstract

The invention provides a making method of Dancong strip-shaped black tea. The method mainly comprises the following steps: fresh leaf picking, withering, rolling, fermentation, drying, re-fermentation and re-drying. Devices are combined in the making process to optimize withering and fermentation technologies in order to improve the processing quality, the processing efficiency and the economic benefit of Dancong black tea. The obtained Dancong black tea has high and brisk endoplasmic aroma and has nectar aroma, a tea soup obtained by using the tea has a bright red color, a mellow, brisk and sweet taste and plump mouthfeel, is unique, and is incomparable to general black tea .

Description

technical field [0001] The invention relates to tea making technology, in particular to a method for making single-cluster bar-shaped black tea. Background technique [0002] Dancong black tea is a cross-border work made of Dancong tea as raw material through black tea technology. It is a new attempt to make Dancong tea. This tea has caused a sensation in the domestic tea industry, and is known as another pinnacle of domestic black tea after Jin Junmei. Its taste is no less than that of Jinjunmei and Lapsang Souchong. It has the style of black tea and the charm of single-clump tea. It inherits the aroma of flowers and fruits of single-clump tea and has the advantages of black tea. The taste is unique and unique, which is not found in ordinary black tea. Can compare. [0003] At present, although single-clump black tea is made with buds and leaves as raw materials through withering, rolling, fermenting, drying and other processes, if the traditional tea-making process is us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 洪红记
Owner 饶平县兴记茶厂
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