A kind of processing method of Gongfu black tea

A processing method, the technology of Gongfu black tea, applied in the field of processing of Gongfu black tea, can solve the problems of lack of sweetness, increase enzyme activity of leaf cells, and aggravate withering degree, etc., so as to improve the sweetness of taste, reduce Maillard reaction, and maintain enzyme Vitality effect

Active Publication Date: 2022-02-11
湖南省茶叶研究所
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that the taste of Xiaqiu Gongfu black tea processed by traditional techniques is not sweet enough, the invention innovates segmental temperature-controlled withering technology to promote the further transformation of taste substances in fresh leaves; appropriately increase the degree of withering and increase the enzyme activity of leaf cells

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of processing method of Gongfu black tea
  • A kind of processing method of Gongfu black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A processing method of Gongfu black tea, comprising the following steps:

[0034] 1) Temperature-controlled withering: After picking fresh buds and leaves in summer and autumn, spread them thinly, and evenly spread them in indoor withering tanks or drying racks, with a thickness of 5 cm. At 15-30°C, there are two stages of first low-temperature and then high-temperature treatment including: the first stage, withering the tea leaves at 15-16°C for 2.5 hours; the second stage, withering the tea leaves at 25-30°C for 1.5 hours, two Stage alternate treatment obtains the tealeaves whose water content is reduced to 55-59%;

[0035] 2) Low-temperature kneading: add the tea leaves obtained in step 1) into the kneading barrel of the kneading machine, the amount added is naturally full, control the speed of the kneading machine at 45 rpm, and follow the principle of light-heavy-light at 16-18°C Gradually pressurize and then depressurize and knead, and then unblock; said graduall...

Embodiment 2

[0041] A processing method of Gongfu black tea, comprising the following steps:

[0042] 1) Temperature-controlled withering: After picking fresh buds and leaves in summer and autumn, spread them thinly, and evenly spread them in indoor withering tanks or drying racks, with a thickness of 4cm. At 15-30°C, there are two stages of first low temperature and then high temperature treatment including: the first stage, withering the tea leaves at 15-16°C for 4 hours; the second stage, continuing to wither the tea leaves at 25-30°C for 1 hour, two Two stages are alternately processed to obtain the tealeaves whose water content is reduced to 55-59%;

[0043] 2) Low-temperature kneading: add the tea leaves obtained in step 1) into the kneading barrel of the kneading machine, the amount added is naturally full, control the speed of the kneading machine at 45 rpm, and follow the principle of light-heavy-light at 16-18°C Gradually pressurize and then depressurize and knead, and then unbl...

Embodiment 3

[0049] A processing method of Gongfu black tea, comprising the following steps:

[0050] 1) Temperature-controlled withering: After picking fresh buds and leaves in summer and autumn, spread them thinly, and evenly spread them in indoor withering tanks or drying racks, with a thickness of 6cm. At 15-30°C, there are two stages of first low temperature and then high temperature treatment including: the first stage, withering the tea leaves at 15-16°C for 3 hours; the second stage, withering the tea leaves at 25-30°C for 2 hours, two Stage alternate treatment obtains the tealeaves whose water content is reduced to 55-59%;

[0051] 2) Low-temperature kneading: add the tea leaves obtained in step 1) into the kneading barrel of the kneading machine, the amount added is naturally full, control the speed of the kneading machine at 45 rpm, and follow the principle of light-heavy-light at 16-18°C Gradually pressurize and then depressurize and knead, and then unblock; said gradually pre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a processing method of Gongfu black tea. The method includes: 1) temperature-controlled withering: fresh tea leaves are treated at 15-30°C in two stages, firstly at low temperature and then at high temperature, to obtain withered leaves with water content reduced to 55-59%; 2) low-temperature rolling: at 16-18 Under the environment of ℃, according to the principle of light-heavy-light, gradually increase the pressure and then depressurize and knead; 3) Varying temperature fermentation: put the tea leaves in the fermentation machine, and ferment at high temperature and then low temperature at 25-45℃ and humidity above 90% ; 4) Short drying at high temperature: reduce the water content of the tea leaves to 10-15%; Tea leaves are dried at ‑80°C. The invention can improve the taste sweetness of confucian black tea by reducing astringent substances such as catechins and effectively retaining sweet substances such as soluble sugar and amino acids in the tea leaves.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Gongfu black tea. Background technique [0002] Black tea is the most consumed tea in the world, and taste is the main factor driving the consumption of black tea. Overseas consumption is mainly red crushed tea, which has the taste characteristics of "thick, strong, and fresh"; domestic consumption is mainly red strip tea (Gongfu black tea and Souchong black tea), and Gongfu black tea has "sweet, mellow, and fresh taste". "Taste characteristics. Despite this, current studies generally believe that the taste of black tea is mainly a strong bitter taste, especially the black tea made from fresh tea leaves in summer and autumn is more obvious. The main reason for slow sales. With the improvement of people's living standards and the continuous upgrading of the black tea consumption market, consumers have higher and higher requirements for the taste of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 余鹏辉郑红发龚雨顺黄浩赵熙钟妮
Owner 湖南省茶叶研究所
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap