Processing method of Huangguanyin black tea

A kind of Guanyin black tea and processing method technology, applied in the direction of tea treatment before extraction, etc., can solve the problems of improper control of processing technology parameters, low grade of black tea, low quality of tea leaves, etc., and achieves the appearance of straight strips, uniform length, and taste. Fresh and smooth effect

Pending Publication Date: 2018-05-29
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the low quality of tea leaves selected in the traditional black tea processing technology, the grade of black tea is not high, and the parameters of the processing technology are not properly controlled, resulting in the processed black tea having a sweet aroma, not obvious floral aroma, and a slightly bitter taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A processing method of Huangguanyin black tea includes the following steps:

[0029] (1) Selection of materials: Choose fresh Huangguanyin leaves with one bud and two leaves or one bud and three leaves as raw materials, and require no pests and diseases. Place the picked fresh leaves of Huangguanyin tea in a dustpan, and place the surface of the fresh leaves of Huangguanyin tea. Of moisture to dry;

[0030] (2) Sunlight withering: When the surface temperature is 30℃, the fresh leaves of Huangguanyin are withered in the sun for 30 minutes;

[0031] (3) Lightly shake the green: lightly shake the tea leaves adjusted by sunlight, at a speed of 11r / min, until the edge of the leaf is slightly curled, and the green aroma is reduced and the aroma rises slightly;

[0032] (4) Indoor withering: place the tea leaves gently on the withering bed, the thickness of the spread is 0.5cm, the withering temperature is 20℃, the withering time is 10h, and the water loss rate during withering is con...

Embodiment 2

[0039] A processing method of Huangguanyin black tea includes the following steps:

[0040] (1) Selection of materials: Choose fresh Huangguanyin leaves with one bud and two leaves or one bud and three leaves as raw materials, and require no pests and diseases. Place the picked fresh leaves of Huangguanyin tea in a dustpan, and place the surface of the fresh leaves of Huangguanyin tea. Of moisture to dry;

[0041] (2) Sunlight withering: When the surface temperature is 33℃, the fresh leaves of Huangguanyin are withered in the sun for 30 minutes;

[0042] (3) Lightly shake the green: lightly shake the tea leaves adjusted by sunlight, at a speed of 11r / min, until the edge of the leaf is slightly curled, and the green aroma is reduced and the aroma rises slightly;

[0043] (4) Indoor withering: place the tea leaves after gently shaking on the withering bed, the thickness of the spread is 0.8cm, the withering temperature is 23℃, the withering time is 13h, and the water loss rate is contro...

Embodiment 3

[0050] A processing method of Huangguanyin black tea includes the following steps:

[0051] (1) Selection of materials: Choose fresh Huangguanyin leaves with one bud and two leaves or one bud and three leaves as raw materials, and require no pests and diseases. Place the picked fresh leaves of Huangguanyin tea in a dustpan, and place the surface of the fresh leaves of Huangguanyin tea. Of moisture to dry;

[0052] (2) Sunlight withering: when the surface temperature is 35℃, the fresh leaves of Huangguanyin are withered in the sun for 30 minutes;

[0053] (3) Lightly shake the green: lightly shake the tea leaves adjusted by sunlight, at a speed of 11r / min, until the edge of the leaf is slightly curled, and the green aroma is reduced and the aroma rises slightly;

[0054] (4) Indoor withering: place the tea leaves after gently shaking on a withering bed, with a thickness of 1cm, a withering temperature of 25°C, and a withering time of 15h. The water loss rate during withering is control...

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PUM

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Abstract

The invention provides a processing method of Huangguanyin black tea. The processing method comprises the following steps of (1) selecting materials; (2) performing sunlight withering; (3) performinglight rocking of green leaves; (4) performing indoor withering; (5) performing rolling; (6) performing fermentation; (7) performing shaping and strip tidying; (8) performing baking; and (9) performingaroma increasing. According to the processing method disclosed by the invention, a manner of combining sunlight withering with indoor withering is adopted, so that the enzymatic effects of polyphenols substances can be promoted, the activity of glycosidases is also improved, and the production of fragrance of the black tea is facilitated; besides, a manner of performing light rocking of green leaves is adopted, so that mutual friction between tea green leaves is facilitated, leaf margin cells are destructed due to friction, enzymatic oxidation is accelerated, water drainage of tea green leaves is promoted, water and effective substances in the leaves are combined, and many rich fragrance substances are converted; and besides, through evaporation and motion of moisture, transformation of fragrance and taste is facilitated, and high-quality tea leaves can be processed. The tea leaves processed by the processing method are tight and direct in strips of product appearance, tidy and uniform in length, thick, rich, sweet and fragrant in fragrance, and fresh, mellow and refreshing in taste.

Description

【Technical Field】 [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Huangguanyin black tea. 【Background technique】 [0002] Huang Guanyin is a high-flavor oolong tea variety selected by Fujian tea scientific research. This variety is artificially crossed between Tieguanyin and Jingui as parents. It belongs to a clone, small tree type, middle leaf type, early-growing species, and diploid. The buds and leaves have strong fertility, dense buds, and strong tenderness. The oolong tea has a rich and fragrant aroma and has the characteristics of "Tongtianxiang" of golden osmanthus. Huang Guanyin provides a good foundation for the formation of the aroma quality of floral-flavored Gongfu black tea with its rich endoplasm. [0003] Due to the low quality of the selected tea, the traditional black tea processing technology results in the low grade of black tea, and improper control of the processing parameters, resulting in the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 梁光志李子平陈海生徐冬英阳景阳罗莲凤刘汉焱冯红钰莫小燕冯兰陈爱月
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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