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Congou black tea processing method with low-temperature dewatering, inhibiting and fermenting functions

A technology for Gongfu black tea and low-temperature dehydration, which is applied in the field of black tea technology, can solve the problems of inability to ensure stable black tea quality, high cost, and high requirements for production conditions of Gongfu black tea, so as to delay the growth of bad fungi, slow down the fermentation speed, and avoid excessive fermentation or excessive fermentation. overweight effect

Inactive Publication Date: 2018-01-09
贵州美丽茶园旅游开发有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a method for processing Gongfu black tea by low-temperature dehydration and inhibiting fermentation, so as to solve the problems that the existing production conditions of Gongfu black tea are relatively high, the cost is relatively high, and the quality of black tea cannot be guaranteed to be stable.

Method used

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Embodiment 1

[0014] This embodiment provides a method for processing Gongfu black tea through low-temperature dehydration to suppress fermentation, comprising the following steps:

[0015] (1) Raw material selection: select single bud or one bud and two leaf raw material of the tea tree variety suitable for black tea.

[0016] (2) Fresh leaves → withering (withering tank) → kneading (255-type tea rolling machine) → fermentation (natural fermentation at room temperature in the fermentation room - fermentation time 4h, fermentation leaf temperature is higher than room temperature within 4h at 5 ° C ~ 6 ° C) → cooling Dehydration (the fermented leaves are placed on the withering tank and blasted for 13 hours, and the temperature of the leaves after cooling is 2.5°C to 2.9°C lower than room temperature) can make black tea ferment in a lower temperature environment, which not only slows down the fermentation speed of tea leaves, but also Effectively prevent or delay the growth of some bad fungi...

Embodiment 2

[0018] This embodiment provides a method for processing Gongfu black tea through low-temperature dehydration to suppress fermentation, comprising the following steps:

[0019] (1) Raw material selection: select single bud or one bud and two leaf raw material of the tea tree variety suitable for black tea.

[0020] (2) Fresh leaves → withering (withering tank) → kneading (265-type tea rolling machine) → fermentation (natural fermentation at room temperature in the fermentation room - fermentation time 4h, fermentation leaf temperature is higher than room temperature within 4h at 4.5°C ~ 5.5°C) → cooling Dehydration (the fermented leaves are placed on the withering tank and blasted for 12 hours. After cooling, the leaf temperature is 2.5°C-3°C lower than room temperature)→drying (automatic dryer, temperature 110°C-120°C)→finished product→storage .

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Abstract

The invention provides a Congou black tea processing method with low-temperature dewatering, inhibiting and fermenting functions, and belongs to the field of processing of Congou black tea. The Congoublack tea processing method comprises the following steps of firstly, selecting single-bud or one-bud and two-leaf raw material of tea tree variety which is suitable for preparing black tea; then, processing by the following technology order, namely that placing fresh leaves into a withering tank to wither, rolling and kneading, naturally fermenting for 4h at normal temperature, reducing temperature and dewatering, blowing air to the fermented leaves for 10 to 15h, drying, forming of finished product, and sending into a warehouse. The Congou black tea processing method can solve the problemsof higher production condition requirement, larger cost, failure to ensure stable quality of the black tea and the like in the existing Congou black tea.

Description

technical field [0001] The invention relates to a novel industrialized production process of Gongfu black tea for low-temperature dehydration and suppression of fermentation, and belongs to the field of black tea technology. Background technique [0002] The main problem of the existing production and processing method of Gongfu black tea fermentation inhibition is: only the form of high temperature rough fire is used, and high temperature (above 120°C) is used to destroy the activity of enzymes, but when the high temperature does not meet the requirements (below 110°C), polyphenols Oxidase cannot be killed quickly, and the fermentation speed of tea leaves is accelerated, resulting in heavy fermentation. In addition, when the gross fire temperature is 120°C, due to the high moisture content of fermented leaves, it is easy to make the tea leaves stick to the white plate of the dryer, making the The tea leaves are kept in a high temperature environment for a long time, which c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 申东钟坚喻云春杨秀龙刘建辉
Owner 贵州美丽茶园旅游开发有限公司
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