Xinyang red black tea processing technique

A processing technology, black tea technology, applied in the field of Xinyang black tea processing technology, can solve problems such as difficulty in adapting to the high-quality requirements of black tea, and achieve the effect of tight rope, uniform rolling and uniform fermentation

CN102217683AActive Publication Date: 2011-10-19信阳市浉河区茶叶办公室
1 Cites 48 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2011-10-19

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention relates to a Xingyang red black tea processing technique. The technique comprises the following parameters: wilting temperature: 25-30 DEG C; humidity: 60-70%; wilting time: 6-7 h; twisting machine rotating speed: 55-60 r / min; 2-3 times of twisting, each for 30 min; amount of tea feed: 30-35 kg; unravel machine rotating speed: 35 r / min; sieve pore size: 6#; 2-3 times of unravelling;temperature in a fermentation chamber: 2-7 DEG C; humidity in the fermentation chamber: 96%; tea spread thickness: 10 cm; oxygen supply amount: 5 L / min; fermentation time: 4.5 h; initial drying temperature: 115 DEG C; initial drying time: 20 min; re-drying temperature: 75 DEG C; and re-drying time: 30 min. The processing technique of the invention is unique, and the quality of the made black tea is excellent: the appearance of the product is fat and tender and compact, the peak of the tea is gold and the tea has bright luster; the endoplasm aroma of the tea has rich green flavour; the taste of the tea is mellow and sweet; the tea liquor is brilliantly red; and the root of the tea leaf is soft and green, has many sprouts and a colour of brilliant red.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to the field of tea processing, in particular to a processing technology for Xinyang black tea. Background technique

[0002] Black tea is a fully fermented tea. After the fresh leaves are processed by withering-kneading-fermentation-drying and other processes, the soup color and the bottom of the leaves are red, so it is called black tea. Studies have shown that black tea has pharmacological functions such as refreshing and eliminating fatigue, promoting fluid and clearing heat, anti-inflammatory and sterilizing, nourishing and protecting the stomach, and relaxing blood vessels. Since 2008, my country's black tea production has shown a steady growth trend. At the beginning of the year, varieties such as Jinjunmei and Qihong were out of stock. According to statistics, at present, the share of black tea in the domestic tea market is only about 5%, and the development prospect is huge. In the past ten years, black tea has been th...

Examples

Embodiment 1

[0031] Embodiment 1 Xinyang black tea processing technology creation test

[0032] Experimental materials: fresh leaves from Xinyang Group, collected from Shifan Village, Dongjiahe Town, Shihe District, Xinyang.

[0033] Experimental equipment: withering frame, bamboo sieve, 6CRL-65 rolling machine, 6CJ-50 tea deblocking machine, fermentation frame, 30m 2 Fermentation room, 6CH automatic continuous dryer.

[0034] The tea quality evaluation adopts the sensory evaluation method: the password evaluation is adopted, and the 5-min brewing method is adopted. The quality score of the raw tea in the sensory evaluation is calculated by the weighted average method, and the comprehensive score is calculated according to the following formula:

[0035] Comprehensive score=appearance×25%+taste×30%+aroma×25%+soup color×10%+leaf bottom×10%.

[0036] (1) Effects of different picking standards on the sensory quality of Xinyang black tea

[0037] The fresh leaves were picked in spring, summer...

Embodiment 2

[0079] Embodiment 2 A kind of processing technology of Xinyang black tea, see figure 1 , including the following steps:

[0080] (1) Picking and grading of fresh leaves: The fresh leaves of local tea tree varieties in Xinyang (suitable for making Xinyang Maojian) are used as raw materials for black tea processing. Generally choose to pick on sunny days, fresh leaves require fat buds and leaves, no fish leaves and scales, no damage from diseases and insect pests, no foreign matter, no damage, and maintain the freshness of fresh leaves. The fresh leaves are strictly graded in batches, divided into varieties, and produced in time. Process of the present invention has carried out grading to fresh leaf (seeing table 1).

[0081] (2) Withering: The withering room requires good ventilation. The indoor temperature is generally controlled at about 25-30°C. The temperature is regulated by air conditioners and hot air fans. High and then low"; the thickness of the spread leaves is cont...