A mechanized processing method for needle-shaped Gongfu black tea

Abstract

The invention discloses a mechanized processing method of needle-shaped Gongfu black tea, including fresh leaf picking, withering, rolling, fermentation, initial processing, re-processing, shaping, coloring, solidification, sufficient drying, aroma enhancement and other steps, initial processing after fermentation, initial striping and initial drying, a fine kneading machine is used to further tighten and straighten the tea strips in the re-processing stage, the oily color of the tea leaves is formed in the coloring stage, and finally low-temperature drying is first used in the drying link, and the tea strips will not be deformed or bent. The invention effectively guarantees the taste quality of the needle-shaped Gongfu, controls the time in the shaping and re-processing link to not exceed 30 minutes, and effectively reduces the formation of bitter taste; the invention has a high degree of mechanization, controllable process parameters, stable tea quality, simple operation, and low cost; the needle-shaped Gongfu black tea prepared by the technology of the invention has a cost reduction of more than 30% compared with traditional products, and a price increase of more than 20%.

Description

Technical Field

[0001] The invention belongs to the technical field of tea making, and in particular relates to a mechanized processing method for needle-shaped Gongfu black tea. Background Art

[0002] Lichuan Red is a famous and high-quality black tea developed in Lichuan City. For a long time, it has been mainly in the form of strips, with few product types, which is not conducive to market promotion. The basic processing steps of Lichuan Red are withering-rolling-fermentation-drying. The specific process of each process will directly affect the formation of tea quality. Non-patent literature (Shen Qiang, Optimization of Process Parameters for Fine Rolling and Shaping of Needle-shaped Black Tea, Guizhou Agricultural Sciences, 2022, 50(12): 155-162) reported a parameter for fine rolling and shaping (leaf amount 2.8kg / trough, tea base moisture content 32%, shaping temperature 100℃, shaping time 30min). Patent documents (CN201610362442.X, CN201811228661.4, CN201610852573.6) report the use of a shaping process using a stripping machine, and patent documents (CN201510129464.7, CN201610937872.X) report the use of a fine kneading machine. These technologies either do not produce straight strips or flat tea strips, and the taste is bitter. Summary of the invention

[0003] In order to overcome the shortcomings of the prior art, the purpose of the present invention is to provide a mechanized processing method for needle-shaped Gongfu black tea. The method is simple and easy to implement, and the prepared product achieves the quality of "tight, round and straight dry tea, dark and moist color, bright red soup color, floral and fruity aroma, fresh and mellow taste, and bright red leaf bottom". The product characteristics are obvious, and the economic utilization value of tea is improved.

[0004] In order to solve the above problems, the technical solution adopted by the present invention is:

[0005] A mechanized processing method for needle-shaped Gongfu black tea includes the steps of picking fresh leaves, withering, rolling, fermenting, primary processing, secondary processing, shaping, solidification, coloring, sufficient drying and aroma enhancement, and the specific steps include:

[0006] (1) Variety selection: Choose any of the excellent varieties such as Echa No. 10, Lenghouhun, Huahong No. 1, etc.

[0007] (2) Fresh leaf picking: The standard is single bud or one bud and one leaf, picked by hand, without squeezing or damaging the fresh leaves;

[0008] (3) Withering: using a withering trough or an automatic withering machine, with a leaf thickness of 3 cm to 5 cm, a withering time of 8 h to 12 h, and a withering degree of 55% to 58% water content of the buds and leaves to obtain withered leaves;

[0009] (4) rolling: after the withered leaves are moistened for 30-50 minutes, rolling is performed, and the rolling time is controlled to be 40-50 minutes. After rolling, the blocks are deblocked by a deblocking machine to obtain rolled leaves;

[0010] (5) fermentation: placing the rolled leaves in a fermentation machine for fermentation at a temperature of 28° C. to 35° C. and an air humidity of more than 85% for 2 h to 4 h to obtain fermented leaves;

[0011] (6) Preliminary processing: The fermented leaves are processed by a reciprocating processing machine, the temperature is controlled at 170-210°C, and the water content of the tea leaves is controlled at 45-50% to obtain preliminarily processed leaves;

[0012] (7) Re-tidiing: After the leaves are cooled and moistened, they are re-tidied using a reciprocating tidier at a temperature of 170-210°C. The tidier takes about 15 minutes to obtain re-tidied leaves.

[0013] (8) Molding: The compound leaves are molded by a 60-k fine kneading machine. The compound leaves are directly fed into the fine kneading machine without being cooled. The temperature is controlled at 130°C-150°C. When the moisture content of the tea leaves reaches 11-12%, the leaves are taken out of the fine kneading machine to obtain molded leaves.

[0014] (9) Coloring: The formed leaves are not cooled and enter the coloring machine for coloring. The leaf temperature is maintained at 42-48°C for 20-30 minutes to obtain coloring leaves.

[0015] (10) Solidification: The wuse tea leaves are not cooled, but are initially dried and solidified in a chain dryer or an aroma machine. The solidification temperature is controlled at 60-65°C and the tea leaves are dried until the moisture content is controlled at 8-9% to obtain solid leaves.

[0016] (11) Fully drying: The solid leaves are spread out to cool and re-humidify for 1-2 hours, and then fully dried in a chain dryer or an aroma dryer at a temperature of 85-90°C until the moisture content of the tea leaves is controlled within 7%, thereby obtaining fully dried leaves;

[0017] (12) Fragrance enhancement: After fully dried and cooled, allow the leaves to regain moisture for 1-2 hours, and then use a chain dryer or a fragrance enhancer to enhance the fragrance. The temperature for enhancing the fragrance should be controlled at 95-105°C, and the thickness of the leaves should be 1-2.5 cm. The leaves should be dried until the sweet fragrance of the tea leaves emerges, and the finished tea leaves of needle-shaped Lichuan red tea are obtained.

[0018] Preferably, in step (7), the process of re-wiring is as follows: add a stainless steel rod with a diameter of 6 mm after 1 minute of wetting, add another rod of the same size after 2 minutes of wetting, take out one rod after 10 minutes, continue wetting for 2 minutes and then take out another rod, continue wetting until the moisture content of the tea leaves reaches 20±2%, and obtain re-wiring leaves.

[0019] Preferably, in step (8), the frying time is within 25 minutes.

[0020] Compared with the prior art, the mechanized processing method of needle-shaped Gongfu black tea provided by the present invention has the following obvious beneficial effects:

[0021] (1) The process of the present invention improves the appearance quality of needle-shaped Gongfu black tea: after the fermentation is completed, a reciprocating strip-straightening machine is used for preliminary stripping, preliminary stripping and preliminary drying. Adding two small pressure rods in the re-straightening stage is conducive to the formation of tight and straight strips. After adding small rods (pressurization), the appearance of the strips is straighter, tighter, and more uniform, and the taste changes from bitter to mellow, and the freshness is improved. A fine kneading machine is used to further tighten and straighten the tea strips, which is conducive to the improvement of color and moistness in the coloring stage. Finally, low-temperature drying is first used in the drying process, and the tea strips will not deform or bend. The cooling step of the re-straightened leaves has a significant impact on the taste quality. Non-cooling treatment significantly reduces the bitterness and improves the mellowness of the taste.

[0022] (2) The process of the present invention effectively guarantees the taste quality of the needle-shaped tea: if the shaping time of the fine kneading machine exceeds 30 minutes, the bitter taste will be heavier and will not meet the quality requirements of the needle-shaped tea. The two small sticks added in the re-processing step of the present invention are conducive to the formation of a sweet and mellow taste. The time in the fine kneading step is controlled to be no more than 30 minutes, preferably within 25 minutes, which effectively reduces the formation of bitterness. It is also conducive to reducing the bitterness in the coloring stage. The appearance of the black tea treated with coloring is oily and evenly mixed, the taste is more mellow, and the freshness is improved. The black tea strips that have been solidified by low-temperature drying are straight and uniform, meeting the characteristics of needle-shaped tea.

[0023] (3) The process of the present invention has a high degree of mechanization, controllable process parameters, stable tea quality, simple operation and low cost. The needle-shaped Gongfu black tea produced by the technology of the present invention has a cost reduction of more than 30% compared with traditional products, and a price increase of more than 20%. DETAILED DESCRIPTION

[0024] The present invention is further described below in conjunction with specific embodiments. The technical solutions of the present invention, unless otherwise specified, are conventional solutions in the art, and the reagents or materials, unless otherwise specified, are from commercial channels.

[0025] Embodiment 1:

[0026] A mechanized processing method for needle-shaped Gongfu black tea comprises the following steps:

[0027] (1) Variety selection: choose Echa No. 10;

[0028] (2) Fresh leaf picking: The standard is single bud picking, which is done by hand without squeezing or damaging the fresh leaves;

[0029] (3) Withering: using a 6CWW-20 automatic withering machine, with a leaf thickness of 5 cm, a withering time of 12 h, and a withering degree of 56% as the optimum moisture content of the buds and leaves, to obtain withered leaves;

[0030] (4) rolling: after the withered leaves are moistened for 40 minutes, they are rolled by a 6CR-55 tea rolling machine for 45 minutes. After rolling, they are deblocked by a 6CJK-50 vertical deblocking machine to obtain rolled leaves;

[0031] (5) Fermentation: The rolled leaves were placed in a 6CFXT1000 fermentation machine for fermentation at a temperature of 30° C. and an air humidity of 90% for 3.5 h to obtain fermented leaves;

[0032] (6) Preliminary processing: The fermented leaves are preliminarily processed using a 6CCB-80Z12 reciprocating type processing machine, the temperature is controlled at 200°C, and the water content of the tea leaves is controlled at 50% to obtain preliminarily processed leaves;

[0033] (7) Re-stripping: After the leaves are cooled and re-moistened, they are re-stripped using a 6CCB-80Z12 reciprocating stripping machine. The temperature is controlled at 180°C. After 1 minute of stripping, a 6mm diameter stainless steel rod is added. After 2 minutes of stripping, another rod of the same size is added. After 10 minutes, one rod is removed. After another 2 minutes of stripping, another rod is removed. The stripping is continued until the moisture content of the tea leaves reaches 20±2%, thereby obtaining re-stripped leaves.

[0034] (8) Molding: The compound leaves are molded using a 60-k fine kneading machine. The compound leaves are directly fed into the fine kneading machine without being cooled, and the temperature is controlled at 130°C for 25 minutes. When the moisture content of the tea leaves reaches 12%, the leaves are taken out of the fine kneading machine to obtain molded leaves.

[0035] (9) Coloring: The formed leaves are not cooled and are put into a 6CW-100 coloring machine for coloring. The leaf temperature is maintained at 42°C for 25 minutes to obtain coloring leaves.

[0036] (10) Solidification: The shaped leaves are not cooled but dried in a 6CHZ-9B type aroma machine. The solidification temperature is controlled at 60°C and the leaves are dried until the moisture content of the leaves is 8% to obtain solid leaves.

[0037] (11) Fully drying: the solid leaves are spread out to cool and re-humidify for 2 hours, and then fully dried using a 6CHZ-9B aroma machine at a full drying temperature of 85°C until the moisture content of the tea leaves is controlled within 7%, thereby obtaining fully dried leaves;

[0038] (12) Fragrance extraction: After the leaves are fully dried and cooled, they are allowed to rehydrate for 2 hours. The fragrance is extracted using a 6CHZ-9B fragrance extractor. The temperature is controlled at 95°C and the thickness of the leaves is 1.5 cm. The leaves are dried until the sweet fragrance of the tea leaves emerges, thereby obtaining the finished tea leaves.

[0039] Embodiment 2:

[0040] Effect of pressure on the quality of needle-shaped black tea. The non-pressure group is comparative example 1, comprising the following steps:

[0041] Select one bud and one leaf of E-tea No. 10, pick them by hand, do not squeeze them, and do not damage the fresh leaves;

[0042] A 6CWW-20 automatic withering machine was used, with a leaf thickness of 5 cm, a withering time of 12 h, and a withering degree of 56% of bud and leaf water content to obtain withered leaves;

[0043] After the withered leaves are moistened for 40 minutes, they are rolled by a 6CR-55 tea rolling machine for 50 minutes. After rolling, they are deblocked by a 6CJK-50 vertical deblocking machine to obtain rolled leaves.

[0044] The rolled leaves were placed in a 6CFXT1000 fermentation machine for fermentation at a temperature of 30°C and an air humidity of 90% for 4 hours to obtain fermented leaves;

[0045] The fermented leaves are preliminarily sorted by a 6CCB-80Z12 reciprocating sorting machine, the temperature is controlled at 200°C, and the water content of the tea leaves is controlled at 50% to obtain preliminarily sorted leaves;

[0046] After the leaves are cooled and moistened, they are re-sorted using a 6CCB-80Z12 reciprocating sorting machine. The temperature is controlled at 180°C and the re-sorting process is set to be done without adding small rods (without pressure).

[0047] The compound leaves are shaped by a 60-k fine kneading machine. The compound leaves are not cooled and directly put into the fine kneading machine, the temperature is controlled at 150℃, the frying time is 25min, and the leaves are taken out of the fine kneading machine when the water content of the tea leaves is 12% to obtain shaped leaves;

[0048] The formed leaves are not cooled and enter the 6CW-100 type coloring machine for coloring. The leaf temperature is maintained at 48℃ for 25 minutes to obtain coloring leaves.

[0049] The Wuse leaves are not cooled, but are initially dried and solidified using a 6CHZ-9B aroma machine. The solidification temperature is controlled at 65°C and the leaves are dried until the moisture content is 8% to obtain solid leaves.

[0050] The solid leaves are spread out to cool and re-humidify for 2 hours, and then fully dried using a 6CHZ-9B aroma machine at a fully drying temperature of 85°C until the moisture content of the tea leaves is controlled within 7%, thereby obtaining fully dried leaves;

[0051] After being cooled and dried completely, the leaves are allowed to regain moisture for 2 hours, and then the leaves are extracted with a 6CHZ-9B type extractor. The extracting temperature is controlled at 95°C, the leaf thickness is 1.5 cm, and the leaves are dried until the sweet aroma of the tea leaves emerges to obtain the finished tea leaves.

[0052] After being cooled and dried completely, the leaves are allowed to regain moisture for 2 hours, and then the leaves are extracted with a 6CHZ-9B type extractor. The extracting temperature is controlled at 105°C, the leaf thickness is 2cm, and the leaves are dried until the sweet fragrance of the tea leaves emerges to obtain the finished tea leaves.

[0053] The experimental results show that compared with the case without adding small sticks (without pressure), the appearance of the strips of Example 1 after adding small sticks (with pressure) is straighter, tighter and more uniform, the taste changes from bitter to mellow, and the freshness is improved.

[0054] Table 1 Pressure test review results

[0055]

[0056] Note: The fresh leaves were harvested on June 20, 2023; the full score for each individual evaluation item in the table is 100, and the weighted score is calculated based on appearance 20%, color 10%, soup color 10%, aroma 25%, taste 25%, and leaf bottom 10%; the data are the mean ± standard deviation of 3 replicates, different capital letters in the same column indicate extremely significant differences at the p < 0.01 level, and lowercase letters indicate significant differences at the p < 0.05 level.

[0057] Example 3: Effect of fine kneading time on the quality of needle-shaped black tea. The method comprises the following steps:

[0058] Select the raw material of Hubei Tea Huahong No. 1 with one bud and one leaf, pick it by hand, do not squeeze it when picking, and do not damage the fresh leaves;

[0059] A 6CWW-20 automatic withering machine was used, with a leaf thickness of 5 cm, a withering time of 12 h, and a withering degree of 55% of the water content of the buds and leaves to obtain withered leaves;

[0060] After the withered leaves are moistened for 40 minutes, they are rolled by a 6CR-55 tea rolling machine for 50 minutes. After rolling, they are deblocked by a 6CJK-50 vertical deblocking machine to obtain rolled leaves.

[0061] The rolled leaves were placed in a 6CFXT1000 fermentation machine for fermentation at a temperature of 32°C and an air humidity of 95% for 4 hours to obtain fermented leaves;

[0062] The fermented leaves are preliminarily processed by a 6CCB-80Z12 reciprocating type processing machine, the temperature is controlled at 210°C, and the water content of the tea leaves is controlled at 50% to obtain preliminarily processed leaves;

[0063] After the leaves are cooled and moistened, they are re-sorted using a 6CCB-80Z12 reciprocating stripping machine, with the temperature controlled at 190°C. After 1 minute of stripping, a 6mm diameter stainless steel rod is added, and after 2 minutes of stripping, another rod of the same size is added. After 10 minutes, one rod is taken out, and the stripping is continued for 2 minutes before another rod is taken out. The stripping is continued until the moisture content of the tea leaves reaches 20±2%, and the re-sorted leaves are obtained.

[0064] The compound leaves are shaped by a 60-k fine kneading machine. The compound leaves are not cooled and directly put into the fine kneading machine, the temperature is controlled at 150°C, the frying time is 25 minutes, and the tea leaves are taken out of the fine kneading machine when the water content of the tea leaves is 12%, and the shaped leaves are obtained;

[0065] Set the fine kneading machine to form (frying time) 25min, 30min, 35min processing;

[0066] The formed leaves are not cooled and enter the 6CW-100 type coloring machine for coloring. The leaf temperature is maintained at 48℃ for 25 minutes to obtain coloring leaves.

[0067] The Wuse leaves are not cooled, but are initially dried and solidified using a 6CHZ-9B type aroma machine. The solidification temperature is controlled at 60°C and the leaves are dried until the moisture content is 8% to obtain solid leaves.

[0068] The solid leaves are spread out to cool and re-humidify for 2 hours, and then fully dried using a 6CHZ-9B aroma machine. The full drying temperature is controlled at 90°C and the moisture content of the tea leaves is controlled within 7% to obtain fully dried leaves.

[0069] After being cooled and dried completely, the leaves are allowed to regain moisture for 2 hours, and then the leaves are extracted with a 6CHZ-9B type extractor. The extracting temperature is controlled at 105°C, the leaf thickness is 2cm, and the leaves are dried until the sweet fragrance of the tea leaves emerges to obtain the finished tea leaves.

[0070] The experimental results show that the molding time mainly affects the taste quality of needle-shaped black tea. If the molding time exceeds 30 minutes, the bitter taste will increase. It is best to control it within 25 minutes.

[0071] Table 2 Evaluation results of different frying time tests in fine kneading

[0072]

[0073] Note: The fresh leaves were harvested on June 23, 2023; the full score for each individual evaluation item in the table is 100, and the weighted score is calculated based on appearance 20%, color 10%, soup color 10%, aroma 25%, taste 25%, and leaf bottom 10%; the data are the mean ± standard deviation of 3 replicates, different capital letters in the same column indicate extremely significant differences at the p < 0.01 level, and lowercase letters indicate significant differences at the p < 0.05 level.

[0074] Example 4: Effect of fine kneading temperature on the quality of needle-shaped black tea. The method comprises the following steps:

[0075] Example 2: The steps are the same as those of Example 1.

[0076] Comparative Example 2: The steps are the same as those of Example 1, except that a compound leaf cooling method is added in step (8); the other implementation steps are the same as those of Example 1.

[0077] As shown in Table 3, the cooling step of the compound leaves has a significant impact on the taste quality. The non-cooling treatment significantly reduces the bitterness and improves the mellowness of the taste.

[0078] Table 3 Effect of cooling of compound leaves on the taste quality of black tea

[0079]

[0080] Note: Fresh leaves were harvested on June 25, 2023; data are the mean ± standard deviation of 3 replicates. Different capital letters in the same column indicate extremely significant differences at the p < 0.01 level, and lowercase letters indicate significant differences at the p < 0.05 level.

[0081] Example 5: Effect of color on the quality of needle-shaped black tea. The method comprises the following steps:

[0082] Select one bud and one leaf of E-tea No. 10, pick them by hand, do not squeeze them, and do not damage the fresh leaves;

[0083] A 6CWW-20 automatic withering machine was used, with a leaf thickness of 5 cm, a withering time of 11 h, and a withering degree of 56% of bud and leaf water content as appropriate, to obtain withered leaves;

[0084] After the withered leaves are moistened for 40 minutes, they are rolled by a 6CR-55 tea rolling machine for 50 minutes. After rolling, they are deblocked by a 6CJK-50 vertical deblocking machine to obtain rolled leaves.

[0085] The rolled leaves were placed in a 6CFXT1000 fermentation machine for fermentation at a temperature of 31°C and an air humidity of 95% for 4 hours to obtain fermented leaves;

[0086] The fermented leaves are preliminarily processed by a 6CCB-80Z12 reciprocating type processing machine, the temperature is controlled at 180°C, and the water content of the tea leaves is controlled at 48% to obtain preliminarily processed leaves;

[0087] After the leaves are cooled and moistened, they are re-sorted using a 6CCB-80Z12 reciprocating stripping machine, with the temperature controlled at 170°C. After 1 minute of stripping, a 6mm diameter stainless steel rod is added, and after 2 minutes of stripping, another rod of the same size is added. After 10 minutes, one rod is taken out, and the stripping is continued for 2 minutes before another rod is taken out. The stripping is continued until the moisture content of the tea leaves reaches 20±2%, and the re-sorted leaves are obtained.

[0088] The compound leaves are shaped by a 60-k fine kneading machine. The compound leaves are not cooled and directly put into the fine kneading machine, the temperature is controlled at 130°C, the frying time is 20 minutes, and the tea leaves are taken out of the fine kneading machine when the water content of the tea leaves is 12%, and the shaped leaves are obtained;

[0089] The formed leaves are not cooled, and can be treated with coloring or not;

[0090] Set the color to enter the 6CW-100 color machine for coloring, keep the leaf temperature at 43℃, and the time for 20 minutes to obtain the color leaves;

[0091] The colored leaves or the formed leaves without colored leaves are not cooled, and are initially dried and solidified using a 6CHZ-9B type aroma machine, with the solidification temperature controlled at 65°C, and dried until the water content of the tea leaves is 8%, thereby obtaining solid leaves;

[0092] The solid leaves are spread out to cool and re-humidify for 2 hours, and then fully dried using a 6CHZ-9B aroma machine. The full drying temperature is controlled at 90°C and the moisture content of the tea leaves is controlled within 7% to obtain fully dried leaves.

[0093] After being cooled and dried completely, the leaves are allowed to regain moisture for 2 hours, and then the leaves are extracted with a 6CHZ-9B type extractor. The extracting temperature is controlled at 100°C, the leaf thickness is 2cm, and the leaves are dried until the sweet fragrance of the tea leaves emerges to obtain the finished tea leaves.

[0094] The experimental results show that the black tea that has been processed by the color treatment has an oily appearance, is evenly blended, has a mellower taste, and is more fresh.

[0095] Table 4 Evaluation results of the Worsner test

[0096]

[0097] Note: The fresh leaves were harvested on April 22, 2023; the full score for each individual evaluation item in the table is 100, and the weighted score is calculated based on appearance 15%, color 10%, soup color 10%, aroma 25%, taste 30%, and leaf bottom 10%; the data are the mean ± standard deviation of 3 replicates, different capital letters in the same column indicate extremely significant differences at the p < 0.01 level, and lowercase letters indicate significant differences at the p < 0.05 level.

[0098] Example 6: Effect of solidity on the quality of needle-shaped black tea. The method comprises the following steps:

[0099] Select one bud and one leaf of E-tea No. 10, pick them by hand, do not squeeze them, and do not damage the fresh leaves;

[0100] A 6CWW-20 automatic withering machine was used, with a leaf thickness of 5 cm, a withering time of 12 h, and a withering degree of 56% of bud and leaf water content to obtain withered leaves;

[0101] After the withered leaves are moistened for 40 minutes, they are rolled by a 6CR-55 tea rolling machine for 50 minutes. After rolling, they are deblocked by a 6CJK-50 vertical deblocking machine to obtain rolled leaves.

[0102] The rolled leaves were placed in a 6CFXT1000 fermentation machine for fermentation at a temperature of 30°C and an air humidity of 90% for 4 hours to obtain fermented leaves;

[0103] The fermented leaves are preliminarily sorted by a 6CCB-80Z12 reciprocating sorting machine, the temperature is controlled at 200°C, and the water content of the tea leaves is controlled at 50% to obtain preliminarily sorted leaves;

[0104] After the leaves are cooled and moistened, they are re-sorted using a 6CCB-80Z12 reciprocating stripping machine. The temperature is controlled at 170°C. After 1 minute of stripping, a 6mm diameter stainless steel rod is added. After 2 minutes of stripping, another rod of the same size is added. After 10 minutes, one rod is taken out. After another 2 minutes of stripping, another rod is taken out. The stripping is continued until the moisture content of the tea leaves reaches 20±2% to obtain re-sorted leaves.

[0105] The compound leaves are shaped by a 60-k fine kneading machine. The compound leaves are not cooled and directly put into the fine kneading machine, the temperature is controlled at 150℃, the frying time is 25min, and the leaves are taken out of the fine kneading machine when the water content of the tea leaves is 12% to obtain shaped leaves;

[0106] The formed leaves are not cooled and enter the 6CW-100 type coloring machine for coloring. The leaf temperature is maintained at 48℃ for 25 minutes to obtain coloring leaves.

[0107] The leaves of Wu Se are not spread out for cooling, and are set to solid or non-solid treatments;

[0108] The solidified Wu Se leaves are not spread out for cooling, but are initially dried and solidified using a 6CHZ-9B type aroma machine, the solidification temperature is controlled at 65°C, and the leaves are dried until the moisture content is 8%, thereby obtaining solidified leaves;

[0109] The solid leaves or unsolidified leaves are spread out for cooling, re-humidified for 2 hours, and fully dried using a 6CHZ-9B aroma machine, with the full drying temperature controlled at 85°C until the moisture content of the tea leaves is controlled within 7%, thereby obtaining fully dried leaves;

[0110] After being cooled and dried completely, the leaves are allowed to regain moisture for 2 hours, and then the leaves are extracted with a 6CHZ-9B type extractor. The extracting temperature is controlled at 95°C, the leaf thickness is 1.5 cm, and the leaves are dried until the sweet aroma of the tea leaves emerges to obtain the finished tea leaves.

[0111] After being cooled and dried completely, the leaves are allowed to regain moisture for 2 hours, and then the leaves are extracted with a 6CHZ-9B type extractor. The extracting temperature is controlled at 105°C, the leaf thickness is 2cm, and the leaves are dried until the sweet fragrance of the tea leaves emerges to obtain the finished tea leaves.

[0112] The experimental results show that the black tea leaves solidified through low-temperature drying are straight and uniform, meeting the characteristics of needle-shaped tea.

[0113] Table 5 Solid test review results

[0114]

[0115] Note: The fresh leaves were harvested on April 28, 2023; the full score for each individual evaluation item in the table is 100, and the weighted score is calculated based on appearance 20%, color 10%, soup color 10%, aroma 25%, taste 25%, and leaf bottom 10%; the data are the mean ± standard deviation of 3 replicates, different capital letters in the same column indicate extremely significant differences at the p < 0.01 level, and lowercase letters indicate significant differences at the p < 0.05 level.

[0116] Finally, it should be noted that the above embodiments do not limit the present invention in any form. For those skilled in the art, some modifications and improvements can be made to the present invention. Therefore, any modification or improvement made without departing from the spirit of the present invention belongs to the scope of protection claimed in the present invention.

Claims

1. A mechanized processing method for needle-shaped Gongfu black tea, comprising fresh leaf picking, withering, rolling, fermentation, initial processing, secondary processing, shaping, coloring, solidification, full drying, and aroma enhancement, characterized in that: The steps include: (1) Variety selection: Choose any of Echa No. 10 and Lenghouhun; (2) Fresh leaf picking: The standard is single bud or one bud and one leaf, picked by hand, without squeezing or damaging the fresh leaves; (3) Withering: using a withering trough or an automatic withering machine, with a leaf thickness of 3 cm to 5 cm, a withering time of 8 h to 12 h, and a withering degree of 55% to 58% water content of the buds and leaves to obtain withered leaves; (4) rolling: after the withered leaves are moistened for 30-50 minutes, rolling is performed for a period of 40-50 minutes. After rolling, a deblocking machine is used to deblock the leaves to obtain rolled leaves. (5) fermentation: placing the rolled leaves in a fermentation machine for fermentation at a temperature of 28° C. to 35° C. and an air humidity of more than 85% for 2 h to 4 h to obtain fermented leaves; (6) Preliminary processing: The fermented leaves are processed by a reciprocating processing machine, the temperature is controlled at 170-210°C, and the water content of the tea leaves is controlled at 45-50% to obtain preliminarily processed leaves; (7) Rewilding: After the leaves are cooled and moistened, they are rewilded at a temperature of 170-210°C for 15 minutes to obtain rewilded leaves; (8) Molding: The compound leaves are molded by directly frying them in a fine kneading machine without cooling them down. The temperature is controlled at 130°C-150°C. When the moisture content of the tea leaves reaches 11-12%, they are taken out of the fine kneading machine to obtain molded leaves. (9) Coloring: The formed leaves are directly fed into the coloring machine without cooling, and the leaf temperature is controlled at 42-48°C for 20-30 minutes to obtain coloring leaves; (10) Solidification: The Wuse leaves are not cooled, but initially dried and solidified. The solidification temperature is controlled at 60-65°C, and the leaves are dried until the moisture content is controlled at 8-9%, thereby obtaining solid leaves. (11) Fully drying: The solid leaves are spread out to cool, rehydrated for 1-2 hours, and then fully dried. The full drying temperature is controlled at 85-90°C and the moisture content of the tea leaves is controlled within 7%, thereby obtaining fully dried leaves. (12) Fragrance enhancement: After the fully dried leaves are cooled and re-moistened for 1-2 hours, the fragrance enhancement temperature is controlled at 95-105°C, the leaf thickness is 1-2.5 cm, and the leaves are dried until the sweet fragrance of the tea leaves emerges, and the finished needle-shaped Lichuan red tea leaves are obtained; In the step (7), the process of re-wiring is as follows: after 1 minute of wetting, add a stainless steel rod with a diameter of 6 mm, after 2 minutes of wetting, add another rod of the same size, after 10 minutes, take out one rod, continue wetting for 2 minutes and then take out another rod, continue wetting until the moisture content of the tea leaves reaches 20±2%, and obtain re-wiring leaves.

2. The mechanized processing method of needle-shaped Gongfu black tea according to claim 1, characterized in that: In the step (8), the frying time is within 25 minutes.

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