New process for processing high-grade black tea by utilizing wild tea
A technology of wild tea and new technology, applied in the field of tea processing technology, can solve the problems of in-depth research, irritation, difficulty in large-scale production of wild tea, etc., and achieve the effect of excellent product quality
Pending Publication Date: 2020-04-24
永州市茶叶研究所
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Problems solved by technology
[0002] Wild tea is a tea tree that has not been cultivated and widely used by humans. It grows naturally in the mountains and forests. The specific climate and geographical environment have created a special endoplasmic composition that is significantly different from cultivated tea species because of its amino acids and tea polyphenols. If the content of tea is high, if there is no suitable processing technology, the taste of tea will be bitter and irritating. At present, there are many researches on the fine processing technology of cultivated tea at home and abroad, while there are few researches on the processing technology of wild tea. Without going deep, this is also the technical bottleneck for wild tea to form a large-scale production
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[0036] 1. Fresh tea collection
[0037] Fresh leaves are required to be tender, fresh, uniform and clean. The fresh leaves of high-grade Maojian black tea require one bud and one leaf, and the fresh leaves of mid-grade Maojian black tea require one bud and two leaves and two leaves of the same tenderness. The fresh leaves should be uniform, without scales, fish leaves, old stems, and old leaves. Wait.
[0038] Fresh leaves are guaranteed to be fresh when they enter the factory: they are required to be packed in breathable bamboo baskets or bamboo baskets when picking, not to be packed in plastic bags and smelly tools, and not to be sealed, so as to prevent fresh leaves from heating up and turning red, they must be sent to the processing plant in batches in time .
[0039] 2. Wither
[0040] 2.1 Green spreading: uniformly spread the fresh leaves on the green stand or cooling platform, shake them loose and smooth, and keep the thickness consistent, preferably 1-3cm, and the u...
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The invention discloses a new process for processing high-grade black tea by utilizing wild tea. The new process comprises the following steps: 1, fresh tea leaf collecting; 2, withering: a, tedding,b, sunning, c, cooling, d, rocking, and e, withering; and 3, rolling: fermenting, primary drying, sufficient drying and fragrance extracting, and sorting and packaging. According to the invention, thefresh leaf local wall breaking technology adopted by the invention can effectively promote the degradation and conversion of tea polyphenol, amino acids and other substances into aroma components, sothat the product quality is better than the product quality produced by the traditional process.
Description
technical field [0001] The invention relates to a tea processing technology, in particular to a new technology for making high-grade black tea from wild tea. Background technique [0002] Wild tea is a tea tree that has not been cultivated and widely used by humans. It grows naturally in the mountains and forests. The specific climate and geographical environment have created a special endoplasmic composition that is significantly different from cultivated tea species because of its amino acids and tea polyphenols. If the content of tea is high, if there is no suitable processing technology, the taste of tea will be bitter and irritating. At present, there are many researches on the fine processing technology of cultivated tea at home and abroad, while there are few researches on the processing technology of wild tea. Without in-depth research, this is also a technical bottleneck for the large-scale production of wild tea. [0003] Yongzhou has a large mountainous area, wit...
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IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12
CPCA23F3/14A23F3/06A23F3/08A23F3/12
Inventor 何哲
Owner 永州市茶叶研究所