Black tea processing method, processing equipment and black tea

Abstract

The present invention provides a black tea processing method, processing equipment and black tea. The black tea processing method includes the following steps carried out in sequence: fresh leaf withering, under the conditions of a preset temperature and a preset humidity, carrying out withering treatment on fresh tea leaves to obtain withered tea leaves with a first preset water content; tea leaf water equalization, wrapping the withered tea leaves and placing them in a light-proof and ventilated place, standing for a preset time to obtain water-equalized tea leaves with red veins; tea leaf rolling, rolling the water-equalized tea leaves to obtain a tea embryo with completely red leaves; tea leaf drying, carrying out drying treatment on the tea embryo. The black tea processing method and black tea of the present invention solve the problems that the black tea processed by the traditional process has a dark tea soup color, no obvious floral fragrance, and a sour taste after brewing.

Description

Technical Field

[0001] The present invention relates to the technical field of tea processing, and particularly to a black tea processing method, processing equipment and black tea. Background Art

[0002] Black tea is a kind of tea made through heavy fermentation (the retention amount of polyphenols is less than 50%). The basic primary processing technology is that fresh leaves go through four processes: withering, rolling, fermentation, and drying. It contains various vitamins, and the leaves and soup are red. There are many types of black tea in China, with a wide range of production areas. According to different manufacturing methods, it is divided into small - species black tea, congou black tea, and broken black tea.

[0003] During the processing of black tea, fermentation is the key process that determines the quality of black tea. Through fermentation, it can promote the enzymatic ammoniation of tea polyphenols, generating ammonia - oxidation products such as thearubigins and theaflavins. Theaflavins and thearubigins play an important role in the soup color and taste of black tea. Theaflavins are important factors affecting the brightness of the black tea soup color, the freshness and intensity of the fragrance. The brightness of the black tea soup color depends on the content of theaflavins; thearubigins are the main factors determining the redness degree of the black tea soup color. The aroma substances are significantly increased compared with fresh leaves, forming the unique color, aroma, and taste of black tea. Therefore, black tea has the characteristics of red soup, red leaves, sweet and mellow taste.

[0004] However, in the traditional production process of Yunnan black tea, the "fermentation" link takes a long time, and the mastery degree of each tea maker is different. Moreover, "fermentation" is an independent process after rolling, and the next drying link cannot make up for the quality problems caused by insufficient or excessive "fermentation". Therefore, the uneven quality of Yunnan black tea has become the norm, resulting in consumers' confusion in the understanding of Yunnan black tea.

[0005] With the improvement of people's living standards and the promotion of tea culture, people's requirements for the brewing taste, soup color, and soup aroma of black tea are getting higher and higher. For existing black tea, especially Yunnan black tea, after brewing, the soup color is relatively dark, presenting a dark red color, the soup taste is slightly sour and slightly bitter, and the unique floral fragrance of this Yunnan black tea is not fully stimulated, affecting consumers' acceptance of Yunnan black tea and the tea - tasting experience. In addition, for black tea processed by the process, the finished product color and tea appearance and other indicators also do not meet the requirements of high - grade tea.

[0006] Currently, for all fermented teas, such as light - fermented, semi - fermented, and heavy - fermented teas, during the tea processing, due to the limitations of the processing technology, reducing or removing the bitterness and astringency of tea leaves is basically based on experience, and there is no stable method to remove or effectively reduce the bitter and astringent taste through process control. As a result, the taste of tea leaves varies due to the processing level, increasing the difficulty for consumers to select tea, and thus increasing the difficulty of tea sales. Summary of the Invention

[0007] The object of the present invention is to provide a black tea processing method, processing equipment and black tea, which solve the problems that the black tea processed by traditional processes has a dark tea soup color, no obvious floral fragrance, and a sour taste after brewing.

[0008] The above object of the present invention can be achieved by the following technical solutions:

[0009] The present invention provides a method for achieving the above object of the present invention, which can be achieved by the following technical solutions:

[0010] The present invention provides a black tea processing method, including the following steps carried out in sequence: fresh leaf withering, under the conditions of a preset temperature and a preset humidity, carrying out withering treatment on fresh tea leaves to obtain withered tea leaves with a first preset moisture content; tea leaf water equalization, wrapping the withered tea leaves and placing them in a dark and ventilated place, standing for a preset time to obtain water-equalized tea leaves with red veins; tea leaf rolling, rolling the water-equalized tea leaves to obtain a tea embryo with completely red leaves; tea leaf drying, carrying out drying treatment on the tea embryo.

[0011] In an embodiment of the present invention, the first preset moisture content of the withered tea leaves is 37.5% - 44.4%.

[0012] In an embodiment of the present invention, the preset temperature is 18°C - 23°C, and the preset humidity is 60% - 70%.

[0013] In an embodiment of the present invention, the volume of the withered tea leaves is at least two-thirds of the volume of the fresh tea leaves.

[0014] In an embodiment of the present invention, before the tea leaf water equalization, it further includes dynamic tea leaf water equalization, carrying out tumbling treatment on the withered tea leaves, and the time of the tumbling treatment is 30min - 35min.

[0015] In an embodiment of the present invention, the rotation speed of the tumbling treatment is 8 revolutions per minute.

[0016] In an embodiment of the present invention, the method of rolling the water-equalized tea leaves includes light-pressure rolling, carrying out pressing and rolling treatment on the water-equalized tea leaves under light-pressure.

[0017] In an embodiment of the present invention, after the light-pressure rolling, heavy-pressure rolling is carried out, carrying out pressing and rolling treatment on the water-equalized tea leaves under heavy-pressure until the water-equalized tea leaves have a certain elastic extrusion force.

[0018] In an embodiment of the present invention, the light-pressure is 50N - 55N; the heavy-pressure is 75N - 83N.

[0019] In an embodiment of the present invention, the elastic extrusion force is 55N - 83N.

[0020] In an embodiment of the present invention, between the tea leaf rolling and the tea leaf drying, there is also a step of tea leaf breaking-up, where the lumpy tea embryo is broken up by vibration, and the broken-up tea embryo is subjected to screening treatment to obtain the middle fraction and the top fraction of the tea embryo.

[0021] In an embodiment of the present invention, before the tea leaf drying, there is tea leaf shaping, where the tea embryo is heated to obtain black tea with a second preset moisture content.

[0022] In an embodiment of the present invention, the temperature of the tea leaf drying is 95°C to 100°C, and the moisture content of the dried tea leaves is less than or equal to 7%.

[0023] The present invention also provides a black tea processing device, including a withering device for withering fresh tea leaves to obtain withered tea leaves; a tea leaf water equalizing device for wrapping the withered tea leaves and ventilating them to obtain water-equalized tea leaves with red veins; a rolling device for rolling the water-equalized tea leaves to obtain a tea embryo with completely red leaves; and a tea leaf drying device for drying the tea embryo.

[0024] The present invention also provides a kind of black tea, which is prepared by the above-mentioned black tea processing method.

[0025] The features and advantages of the present invention are:

[0026] The black tea processing method of the present invention removes the fermentation process in the traditional black tea processing steps, provides a new method for preparing black tea. By the black tea processing method of the present invention, the problems of the black tea processed by the traditional process, such as dark tea soup color, lack of floral fragrance, and sour taste after brewing, are solved. And the operability of the black tea processing method of the present invention is strong, the controllability of the core key links is high, which is beneficial to ensuring the quality stability of black tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following will briefly introduce the drawings required for the description of the embodiments. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0028] Figure 1 It is a flowchart of the black tea processing method of the present invention.

[0029] Figure 2 It is a schematic structural diagram of the withering device of the black tea processing device of the present invention.

[0030] Figure 3 It is a schematic structural diagram of the dynamic water equalizing mechanism of the black tea processing device of the present invention.

[0031] Figure 4 It is a schematic structural diagram of the static water - leveling mechanism of the black tea processing equipment of the present invention.

[0032] Figure 5 It is a schematic structural diagram of the rolling device of the black tea processing equipment of the present invention.

[0033] Figure 6 It is a schematic structural diagram of the lump - breaking mechanism and grading mechanism of the black tea processing equipment of the present invention.

[0034] Figure 7 It is a schematic structural diagram of the heat - treating and strip - forming device of the black tea processing equipment of the present invention.

[0035] Figure 8 It is a schematic process diagram of the black tea processing equipment of the present invention.

[0036] In the figure:

[0037] 1. Withering device; 11. Withering tank body; 12. Blowing mechanism; 2. Tea leaf water - leveling device; 21. Drum; 22. Rotating drive mechanism; 23. Mesh basket; 3. Rolling device; 31. Rolling plate; 32. Rolling cylinder; 33. Pressing cover; 34. Lifting drive mechanism; 4. Lump - breaking mechanism; 5. Grading mechanism; 51. Upper - layer sieve; 52. Lower - layer sieve; 53. Sieve support frame; 6. Heat - treating and strip - forming device; 61. Strip - forming pot body; 611. Strip - forming groove; 62. Movement drive mechanism. Specific embodiments

[0038] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0039] Embodiment 1

[0040] As Figure 1 shown, the present invention provides a black tea processing method, which includes the following steps carried out in sequence:

[0041] Fresh leaf withering, under the conditions of a preset temperature and a preset humidity, carrying out withering treatment on fresh tea leaves to obtain withered tea leaves with a first preset water content;

[0042] Tea leaf water - leveling, wrapping the withered tea leaves and placing them in a dark and ventilated place, standing for a preset time to obtain water - leveled tea leaves with red veins;

[0043] Tea leaf rolling, rolling the water - leveled tea leaves to obtain a tea embryo with completely red leaves;

[0044] Tea leaf drying, drying the tea embryos.

[0045] The black tea processing method of the present invention removes the fermentation process in the traditional black tea processing steps, eliminates the need to set up a fermentation device for tea leaf fermentation, improves the processing efficiency of black tea, shortens the production cycle, and avoids the problem of unstable quality caused by difficult fermentation control. The present invention provides a new method for preparing black tea. Through the black tea processing method of the present invention, the problems of dark tea soup color, lack of floral fragrance, and sour taste after brewing in black tea processed by traditional processes are solved. In addition, the tea leaf even water treatment of the present invention is located after the fresh leaf withering treatment and before the tea leaf rolling treatment. Such a process can timely adjust the problems generated during the withering treatment of fresh leaves, and can also control the final tea leaf quality by adjusting the pressure or time during rolling. Therefore, there is a good correlation between each process in the entire processing process of black tea, which is convenient for quality control.

[0046] Specifically, in the fresh leaf withering treatment step, the picked fresh tea leaves can be placed in a withering trough for withering, or can be naturally spread out for withering. This withering process mainly reduces the moisture in the fresh tea leaves and makes the fresh leaves show a withered state.

[0047] As Figure 2 shown, in a feasible embodiment of fresh leaf withering, the fresh tea leaves are placed in the withering trough body 11 indoors for withering. The withering trough body 11 can be a trough with a length of 12 m, a width of 1.2 m, and a depth of 30 cm. The thickness of the fresh tea leaves spread in the withering trough body 11 can be 20 cm to 30 cm. By blowing hot air into the withering trough body 11, the hot air temperature is 25°C to 30°C and other measures, and at the same time, the indoor temperature and humidity are controlled within the preset temperature and preset humidity conditions to achieve the withering purpose. In this embodiment, the air volume is 18700 m 3 / h, the preset indoor temperature is controlled at 18°C to 23°C, and the preset humidity is 50% to 60%.

[0048] In another feasible embodiment of fresh leaf withering, the fresh tea leaves are naturally withered by spreading them out indoors. For example, in a large factory building, 0.8 kg to 1.0 kg of fresh tea leaves are spread per square meter. The preset temperature in the factory building is 18°C to 23°C, and the preset humidity is 50% to 60%, so as to achieve the withering treatment of tea leaves.

[0049] Withering is a key step in the processing of fresh tea leaves. If the water content of tea leaves after withering is too much, it will affect the subsequent rolling process, causing the tea leaves to break, the bud tips to fall off, and the tea leaves to be loose. If the water content of tea leaves after withering is insufficient, it will cause dry buds, burnt edges or reddishness, and it will be difficult to form tea leaves in the subsequent rolling process, fermentation will be difficult, the aroma will be low and the taste will be light, the soup color will be dark red, the bottom of the leaves will be dark, and there will be many dry tea fragments. In the traditional black tea processing process, in order to avoid the above problems, the water content of tea leaves after withering is generally controlled at about 60%.

[0050] The inventors found that when fresh tea leaves are withered, the more water they lose, the higher their oxidation degree. Specifically, when the water content of the withered tea leaves is greater than 50%, the tea polyphenol content accounts for 15.115%, and when the water content of the withered tea leaves is less than 50%, the tea polyphenol content accounts for 13.330%.

[0051] The present invention controls the water content of fresh tea leaves after withering treatment to a first preset water content of 37.5% to 44.4%. The first preset water content is below 50%. The color of the fresh tea leaves changes from bright green to dark green or gray-green withered tea leaves. The volume of the withered tea leaves shrinks to two-thirds of the volume of the fresh tea leaves, and there is an obvious prickly feel. Not only can the phenomenon of withered buds caused by too low water content be avoided, but also the tea soup of the subsequently prepared black tea can present a unique golden color after brewing, the tea soup is clear and has a little sweetness, and the flower fragrance is obvious in the tea aroma.

[0052] The golden color of tea soup is related to the amount of theaflavins in it. The lower the content, the worse the brightness of the soup color, and vice versa. Theaflavins are the main component of the taste and color of tea soup. In addition, the sweet taste of tea soup is affected by the amino acids it contains. The volatile aldehydes or other products converted from amino acids are all components of the aroma of tea.

[0053] After the withering treatment is completed to form withered tea leaves, the withered tea leaves are further subjected to tea water homogenization treatment. The tea water homogenization treatment step of the present invention mainly involves wrapping the withered tea leaves and placing them in a dark and ventilated place for a preset time to obtain tea leaves with red veins.

[0054] like Figure 4 As shown, in this embodiment, a food-grade plastic basket with a length, width and height of 51.5mm×39mm×31mm is used to hold withered tea leaves. The withered tea leaves can be laid with a thickness of 25cm to 30cm and need to be laid naturally and loosely, i.e., they cannot be compacted. After laying, they are covered with a cotton cloth and placed in a ventilated, light-proof equipment room for 2 to 3 hours.

[0055] The even water treatment of the tea leaves is mainly to make the veins and the edges of the withered tea leaves turn red under certain temperature and humidity conditions. In this embodiment, the temperature in the equipment room is 23°C - 25°C, and the humidity is 66% - 70%. The evenly watered tea leaves formed after the even water treatment of the withered tea leaves are soft in texture and can reveal a certain floral fragrance. This not only facilitates the subsequent tea leaf rolling but also makes the floral fragrance of the black tea produced by the whole process more obvious after brewing.

[0056] In this embodiment, after the even water treatment of the tea leaves, the proportion of amino acids in the tea leaves is 2.985%.

[0057] In order to make the water content of each leaf of the withered tea leaves uniform before the even water treatment, the present invention can also add a dynamic even water treatment step between the withering treatment and the even water treatment.

[0058] Specifically, as Figure 3 shown, a drum 21 with mesh holes can be used. For example, the size of the mesh holes is 1.2mm × 10mm. The withered tea leaves are placed in the drum 21 and evenly rolled for 30 min - 35 min. The rotation speed of the drum 21 is set to 8 revolutions per minute, so that the water on the tea stalks can be transferred to the tea leaves, achieving the purpose of uniform water content on each tea leaf.

[0059] After the dynamic even water treatment of the tea leaves, the proportion of tea polyphenols in the tea leaves is 15.985%, and the proportion of amino acids is 3.347%.

[0060] After the even water treatment of the tea leaves is completed, the evenly watered tea leaves need to be rolled. The rolling method of the tea leaves includes light pressure rolling and heavy pressure rolling. Among them, light pressure rolling is to perform pressing and rolling on the evenly watered tea leaves under light pressure, while heavy pressure rolling is to perform pressing and rolling on the evenly watered tea leaves under heavy pressure until the evenly watered tea leaves have a certain elastic extrusion force. Specifically, the light pressure is 50N - 55N, and the time for light pressure rolling of the evenly watered tea leaves is 15 min - 20 min.

[0061] Furthermore, after light pressure rolling, heavy pressure rolling is carried out. As Figure 5 shown, in this embodiment, the pressure cover 33 of the rolling device 3 is moved downward until it contacts the tea leaves and the tea leaves have an upward rebound force on the pressure cover 33. Specifically, the heavy pressure is 75N - 83N, and the elastic extrusion force is 55N - 83N.

[0062] After the light pressure rolling and heavy pressure rolling of the evenly watered tea leaves are completed, the cell walls in the leaves are broken, and thus a tea embryo with completely red leaves can be obtained.

[0063] In this embodiment, after the tea leaves are kneaded, the proportion of amino acids in the tea leaves is 2.926%, while the proportion of amino acids in the tea leaves kneaded by the traditional process is 3.548%.

[0064] After that, the tea embryo is dried at a temperature of 95°C - 100°C until the moisture content of the dry tea is ≤ 7%.

[0065] Specifically, in the present invention, after the tea leaves are dried, the proportion of the content of the internal substances in the tea leaves is compared with the content of the internal substances in the black tea processed by the prior art as shown in the following table:

[0066]

[0067] Among them, TR represents theaflavin, TF represents thearubigin. In addition, the relationship between the proportion of the content of thearubigin and theaflavin and the color of the tea soup is that when the content of TF and TR is higher and TR / TF is larger (generally, TF% > 0.7%, TR% > 10%, TR% / TF% = 10 - 15), the content of TB (theabrownin) is less and the quality of the tea soup is excellent.

[0068] The evaluation record form of the black tea processed by the processing method of the present invention and the black tea processed by the prior art is as follows:

[0069]

[0070]

[0071] The inventor found that: the tea soup of the black tea processed by using the processing method of the present invention is golden and bright, and the sweet fragrance and floral fragrance are obvious, which can significantly improve the situation that the color of the black tea processed by the prior art is darker, the floral fragrance is not obvious, and the taste has a sour feeling. Moreover, the ratio of the content of theaflavin and thearubigin in the black tea produced by the present invention is appropriate, and the ratio is better than that of the black tea processed by the prior art, making the quality of the black tea processed by the processing method of the present invention better. In addition, the black tea processed by the processing method of the present invention can also meet the requirements of high-grade tea in terms of the finished product color, tea leaf appearance, and internal texture sensory performance and other indicators.

[0072] According to an embodiment of the present invention, after the tea leaves are kneaded, in order to disperse the agglomerated tea leaves and facilitate the subsequent process treatment, the kneaded tea embryo can also be subjected to a deflaking treatment.

[0073] Specifically, the deflaking mechanism 4 and the grading mechanism 5 are used to deflake and grade the tea embryo. The specific operation method is as follows: the kneaded tea embryo is put into the feeding port of the deflaking mechanism 4. The tea embryo is first dispersed by the deflaking mechanism 4, and then the tea embryo is divided into three sieve-sized teas, namely the bottom sieve tea embryo, the middle sieve tea embryo, and the top sieve tea embryo, by the grading mechanism 5 equipped with an upper sieve mesh 51 and a lower sieve mesh 52. The bottom sieve tea embryo is discarded, and the middle sieve tea embryo and the top sieve tea embryo are separately packaged for subsequent process treatment.

[0074] Furthermore, in order to reduce the water content in the tea embryo after rolling to facilitate improving the efficiency of subsequent drying treatment, heat straightening treatment can be performed on the tea embryo or the tea embryo after sieving.

[0075] Specifically, as Figure 7 shown, using the heat straightening device 6, when the heating temperature in the straightening pot body 61 reaches 180°C to 200°C, with the straightening pot body 61 in a moving state, the prepared tea embryo is evenly placed in multiple straightening grooves 611, 7 kg to 9 kg of tea is put in, and straightening is carried out for 15 min to 20 min, and it stops when the water content of the tea is 15% to 20%.

[0076] Embodiment 2

[0077] As Figure 2 、 Figure 3 、 Figure 4 and Figure 8 shown, the present invention provides a black tea processing device, including: a withering device 1 for withering fresh tea leaves to obtain withered tea leaves; a tea leaf water equalizing device 2 for wrapping the withered tea leaves and ventilating to obtain water-equalized tea leaves with red veins; a rolling device 3 for rolling the water-equalized tea leaves to obtain a tea embryo with completely red leaves; and a tea leaf drying device for drying the tea embryo. Its working principle and beneficial effects are the same as those of the black tea processing method in Embodiment 1, and will not be elaborated here.

[0078] As Figure 2 shown, in the embodiment of the present invention, the withering device 1 includes a withering tank body 11, a blowing mechanism 12 and a heating mechanism. The fresh tea leaves are placed in the withering tank body 11. The blowing mechanism 12 is connected to the withering tank body 11 through a blowing pipeline, and the heating mechanism is arranged on the blowing pipeline. Specifically, the length of the withering tank body 11 is 12 m, the width is 1.2 m, and the depth is 30 cm.

[0079] As Figure 4 shown, in the embodiment of the present invention, the tea leaf water equalizing device 2 includes a static water equalizing mechanism. The static water equalizing mechanism includes a net basket 23 and a breathable cover cloth. The withered tea leaves are laid in the net basket 23, and the breathable cover cloth is covered on the withered tea leaves. By wrapping the withered tea leaves with the breathable cover cloth and the net basket 23, the withered tea leaves are in a light-shielded and ventilated environment, so that the veins of the tea leaves turn red. The static water equalizing mechanism includes a plurality of net baskets 23.

[0080] As Figure 3As shown, in the embodiment of the present invention, the tea water uniforming device 2 further includes a dynamic water uniforming mechanism, which is located between the withering and conditioning device 1 and the static water uniforming mechanism, and includes a drum 21 and a rotation drive mechanism 22, wherein the drum 21 is provided with mesh holes, the withered tea leaves are placed in the drum 21, and the rotation drive mechanism 22 drives the drum 21 to rotate. The rotation drive mechanism 22 uses a motor.

[0081] like Figure 5 As shown, in the embodiment of the present invention, the kneading device 3 includes a kneading disk 31, a kneading cylinder 32, a pressure cover 33, a lifting drive mechanism 34 and a rotary drive mechanism. The two ends of the kneading cylinder 32 have a top opening and a bottom opening. The kneading disk 31 is located below the bottom opening. The water-uniform tea leaves are placed in the kneading cylinder 32. The pressure cover 33 extends into the kneading cylinder 32 from the top opening. The lifting drive mechanism 34 is mounted above the kneading cylinder 32 and connected to the pressure cover 33. The rotary drive mechanism drives the kneading cylinder 32 to rotate around the center of the kneading disk 31. The lifting drive mechanism 34 drives the pressure cover 33 to rise or fall, and the pressure applied by the pressure cover 33 to the water-uniform tea leaves in the kneading cylinder 32 can be adjusted. In this embodiment, the lifting drive mechanism 34 adopts a linear drive motor or a lifting cylinder or a lifting hydraulic cylinder. The rotary drive mechanism includes a motor, a transmission gear and a transmission connecting rod structure.

[0082] like Figure 6 As shown, in the embodiment of the present invention, the black tea processing equipment further includes a deblocking mechanism 4, which breaks up the blocky tea embryos into granular tea embryos. The black tea processing equipment further includes a grading mechanism 6, which includes a screen frame 53 and a vibration drive structure, the vibration drive structure drives the screen frame 53 to vibrate, and the screen frame 53 is provided with an upper screen 51 and a lower screen 52 arranged at intervals in the vertical direction, and the granular tea embryos are screened by the upper screen 51 and the lower screen 52 in turn, and the tea embryos remaining on the lower screen 52 are screened tea embryos, and the tea embryos remaining on the upper screen 51 are screened tea embryos. After the tea leaves are rolled, in order to disperse the agglomerated tea leaves and facilitate the subsequent drying device to perform drying, the rolled tea leaves are deblocked by the deblocking mechanism 4, and the blocky tea leaves are broken into granular tea leaves, and then the granular tea leaves are screened by the grading mechanism 6. The tea leaves at the bottom of the sieve that pass through the lower sieve 52 are discarded, and the tea leaves in the sieve and the tea leaves at the top of the sieve are respectively processed in the subsequent processing device. Specifically, the discharge port of the deblocking mechanism 4 is located above the grading mechanism 6, and the deblocked granular tea leaves fall directly onto the upper sieve 51.

[0083] like Figure 7As shown, the black tea processing equipment further includes a heat striping device 6. The heat striping device 6 includes a striping pot body 61, a heating mechanism, and a motion driving mechanism 62. The heating mechanism heats the striping pot body 61, and the motion driving mechanism 62 drives the striping pot body 61 to reciprocate horizontally. A plurality of striping grooves 611 are arranged at intervals along the motion direction in the striping pot body 61, and the screened middle tea embryos or screened head tea embryos are placed in the striping grooves 611. In order to reduce the water content in the tea embryos after rolling to facilitate improving the efficiency of subsequent drying treatment, and at the same time shape the tea embryos, the screened middle tea embryos or screened head tea embryos are subjected to heat striping treatment by the heat striping device 6.

[0084] In an embodiment of the present invention, the black tea processing equipment further includes a transfer device. The transfer device includes a first transfer mechanism, a second transfer mechanism, and a third transfer mechanism arranged in sequence along its conveying direction. The first transfer mechanism transfers the withered tea leaves to the tea leaf water equalizing device 2, the second transfer mechanism transfers the water-equalized tea leaves to the rolling device 3, and the third transfer mechanism transfers the tea embryos to the drying device. The withering device 1, the tea leaf water equalizing device 2, the rolling device 3, and the tea leaf drying device are respectively provided with a feed inlet and a discharge outlet; the first transfer mechanism includes a first horizontal conveying structure and a first lifting conveying structure connected in sequence along its conveying direction. The input end of the first horizontal conveying structure is located below the discharge outlet of the withering device 1, and the output end of the first lifting conveying structure is located above the feed inlet of the tea leaf water equalizing device 2; the second transfer mechanism includes a second horizontal conveying structure and a second lifting conveying structure connected in sequence along its conveying direction. The input end of the second horizontal conveying structure is located below the discharge outlet of the tea leaf water equalizing device 2, and the output end of the second lifting conveying structure is located above the feed inlet of the rolling device 3; the third transfer mechanism includes a third horizontal conveying structure and a third lifting conveying structure connected in sequence along its conveying direction. The input end of the third horizontal conveying structure is located below the discharge outlet of the rolling device 3, and the output end of the third lifting conveying structure is located above the feed inlet of the tea leaf drying device. By transferring the tea leaves among the withering device 1, the tea leaf water equalizing device 2, the rolling device 3, and the tea leaf drying device through the transfer device, the automation degree of the entire equipment is improved, manpower is saved, and at the same time, the processing efficiency is improved.

[0085] Specifically, the transfer device further includes a feeding mechanism for conveying fresh tea leaves to the withering device 1, and the output end of the feeding mechanism is located above the feeding port of the withering device 1. The notch of the withering tank body 11 is the feeding port of the withering device 1. Both ends of the withering tank body 11 are respectively communicated with a blast pipe and a discharge pipe, and a movable discharge door is provided at the discharge port of the discharge pipe. The first horizontal conveying structure includes a first horizontal conveyor belt, and the first lifting conveying structure includes a first lifting conveyor belt that is gradually inclined upward along the conveying direction. After the withering treatment is completed, the discharge door is opened, and the blast mechanism 12 blows the withered tea leaves in the withering tank body 11 from the discharge pipe onto the first horizontal conveyor belt, and is conveyed to the dynamic water equalizing mechanism through the first horizontal conveyor belt and the first lifting conveyor belt.

[0086] The first end and the second end of the roller 21 in the dynamic water equalizing mechanism are respectively provided with a feeding pipe and a discharge pipe. The dynamic water equalizing mechanism further includes a blower communicated with the roller 21. After the dynamic water equalizing treatment is completed, the blower blows air flow from the first end of the roller 21 to the second end of the roller 21, so that the tea leaves in the roller 21 flow into the discharge pipe. The tea leaf water equalizing device 2 further includes a fourth horizontal conveyor belt, a fourth lifting conveyor belt and a distribution conveyor belt. The fourth horizontal conveyor belt is located below the discharge pipe. The fourth lifting conveyor belt is connected to the fourth horizontal conveyor belt and is gradually inclined upward along the conveying direction. The distribution conveyor belt is arranged horizontally below the fourth lifting conveyor belt. The static water equalizing mechanism includes a mounting frame, and a plurality of mesh baskets 23 are arranged at intervals along the horizontal direction on the mounting frame. The distribution conveyor belt can slide horizontally on the mounting frame. The tea leaves in the discharge pipe of the roller 21 fall onto the distribution conveyor belt through the second horizontal conveyor belt and the second lifting conveyor belt in sequence. While the distribution conveyor belt rotates and conveys itself, it slides horizontally above a plurality of mesh baskets 23 in sequence, so that the tea leaves on the distribution conveyor belt are respectively conveyed into a plurality of mesh baskets 23.

[0087] The bottom of the mesh basket 23 is provided with a discharge port, and a movable discharge door is provided at the discharge port. The second horizontal conveying structure includes a second horizontal conveyor belt. The second lifting conveying mechanism includes a second lifting conveyor belt that is gradually inclined upward along its conveying direction. After the static water equalizing treatment is completed, the discharge door is opened, so that the water equalized tea leaves in the mesh basket 23 fall into the third horizontal conveyor belt. The black tea processing equipment of this embodiment includes a plurality of rolling devices 3 arranged at intervals along the horizontal direction. The second transfer mechanism further includes a second distribution conveyor belt arranged horizontally below the second lifting conveyor belt. The structure and working principle of the second distribution conveyor belt are the same as those of the first distribution conveyor belt, and will not be elaborated here. The water equalized tea leaves are respectively conveyed into the rolling drums 32 of a plurality of rolling devices 3 through the second distribution conveyor belt.

[0088] The transfer device further includes a fourth conveying mechanism and a fifth conveying mechanism. The fourth conveying structure is used to convey the kneaded block-shaped tea embryos to the block-breaking mechanism 4 for block-breaking. The fifth conveying structure is used to convey the head-screened tea embryos or middle-screened tea embryos to the heat-straightening mechanism for straightening. The third conveying mechanism is used to convey the tea embryos after straightening to the drying device for drying. The structures and working principles of the third conveying mechanism, the fourth conveying mechanism, and the fifth conveying mechanism are the same as those of the first conveying mechanism, and will not be elaborated here.

[0089] Embodiment 3

[0090] The present invention also provides a kind of black tea, which is prepared by the black tea processing method described in Embodiment 1 above.

[0091] The above are only several embodiments of the present invention. Those skilled in the art can make various changes or modifications to the embodiments of the present invention without departing from the spirit and scope of the present invention according to the content disclosed in the application documents.

Claims

1. A black tea processing method, characterized in that, Including the following steps carried out in sequence: Fresh leaf withering: Under the conditions of a preset temperature and a preset humidity, carry out withering treatment on fresh tea leaves to obtain withered tea leaves with a first preset moisture content; wherein, the first preset moisture content of the withered tea leaves is 37.5% - 44.4%; Dynamic water equalization of tea leaves: Carry out a tumbling treatment on the withered tea leaves, and the time of the tumbling treatment is 30 min - 35 min, so as to transfer the moisture on the tea stalks to the tea leaves, making the moisture content on the tea leaves uniform; Water equalization of tea leaves: Wrap the tea leaves after dynamic water equalization and place them in a light-proof and ventilated place, and let them stand for a preset time to obtain water-equalized tea leaves with red veins; wherein, the preset time for standing is 2 - 3 hours, the temperature for standing is 23°C - 25°C, and the humidity for standing is 66% - 70%; Tea leaf rolling: Carry out rolling on the water-equalized tea leaves to obtain a tea embryo with completely red leaves; Tea leaf drying: Carry out drying treatment on the tea embryo.

2. The black tea processing method according to claim 1, wherein The preset temperature is 18°C - 23°C, and the preset humidity is 60% - 70%.

3. The black tea processing method according to claim 1, characterized in that, The volume of the withered tea leaves is at least two-thirds of the volume of the fresh tea leaves.

4. The black tea processing method according to claim 1, wherein The rotation speed of the tumbling treatment is 8 revolutions per minute.

5. The black tea processing method according to claim 1, characterized in that, The method of rolling the water-equalized tea leaves includes gentle pressure rolling, and under the gentle pressure, carry out sipping and rolling on the water-equalized tea leaves.

6. The black tea processing method according to claim 5, characterized in that After the gentle pressure rolling, carry out heavy pressure rolling, and under the heavy pressure, carry out sipping and rolling on the water-equalized tea leaves until the water-equalized tea leaves have a certain elastic extrusion force.

7. The black tea processing method according to claim 6, wherein The gentle pressure is 50 N - 55 N; the heavy pressure is 75 N - 83 N.

8. The black tea processing method according to claim 6, characterized in that, The elastic extrusion force is 55 N - 83 N.

9. The black tea processing method according to claim 1, characterized in that, Between the tea leaf rolling and the tea leaf drying, there is also a step of tea leaf lump breaking, vibrating to break up the lumpy tea embryo, and carrying out screening treatment on the broken-up tea embryo to obtain the screened middle and screened head of the tea embryo.

10. The black tea processing method according to claim 1 or 9, characterized in that, Before the tea leaf drying, there is tea leaf shaping, heating the tea embryo to obtain black tea with a second preset moisture content.

11. The black tea processing method according to claim 1, characterized in that, The temperature of the tea leaf drying is 95°C - 100°C, and the moisture content of the dried tea leaves is less than or equal to 7%.

12. A black tea, characterized in that, The black tea is prepared by the black tea processing method according to any one of claims 1 - 11.

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