A processing method for special flavor Kung Fu black tea

Abstract

The present invention relates to a processing method of special flavor Kung Fu black tea, comprising: (1) selecting fresh leaves of small and medium leaf tea varieties suitable for making black tea as raw materials; (2) picking fresh leaves of small and medium leaf tea varieties from late March to early May; (3) performing temperature, light and wind withering treatment; (4) shaking treatment; (5) performing secondary withering; (6) ultrasonic crushing to promote the crushing of leaf cell membranes and vacuole membranes, and promote the full biochemical reaction between enzymes in the leaves and substrates (7) performing variable frequency short-time cold rolling; (8) performing low-temperature medium-humidity dynamic fermentation; (9) performing a primary drying operation by roller-hot air coupled rolling drying; (10) conveying the primary dried leaves treated in step (9) to a cooling room by a conveyor belt, and removing broken leaves and yellow leaves by a winnowing machine; (11) performing a low-temperature long-time hot air sufficient drying operation; (12) performing a temperature-controlled and humidity-controlled far-infrared aroma treatment on the tea sample obtained by the treatment in step (11), and after completion, a sweet and mellow black tea is obtained.

Description

[0001] The present application is a divisional application of a method for processing sweet and mellow black tea, and the application date of the original application document is 2020-05-28, the application number is 2020104706476, and the name of the invention is A method for processing sweet and mellow black tea. Technical Field

[0002] The invention belongs to the technical field of food processing, relates to tea processing technology, and in particular to a processing method of special flavor Kung Fu black tea. Background Art

[0003] Tea, as the second most consumed beverage in the world after water, is widely loved by consumers because of its good taste and rich content of phenols, caffeine, amino acids, etc.

[0004] According to different production processes, tea can be divided into different types of tea, such as black tea, green tea, oolong tea, dark tea, white tea, yellow tea, etc. Among them, black tea is the most consumed tea in the world, and its output accounts for more than 60% of the total tea output.

[0005] In my country, black tea is the second largest tea in terms of production capacity after green tea. With the restoration of traditional black tea and the rapid development of emerging black tea, the black tea industry has developed rapidly, the output of black tea has increased rapidly, and the flavor of black tea has become more and more diversified. The research on the processing technology of black tea products in my country has also made great progress. Taste is an important attribute for evaluating the sensory quality and market value of black tea. Excellent taste is sweet, fresh, sweet and refreshing, while poor taste is green, astringent, high-fire, bitter, etc. Different from the "strong, strong, and fresh" taste standards of large-leaf black tea in foreign countries, the taste of black tea in my country is dominated by the characteristics of "sweet, mellow, and fresh", such as Jiuquhongmei, Hunan black tea, Ninghong Gongfu, Yihong Gongfu, etc. The production of sweet and mellow taste is significantly related to the fresh leaf variety, fresh leaf quality and processing technology. Fresh leaves are the basis for quality formation, and supporting process technology is the condition for quality formation. Traditional black tea processing involves withering, rolling, fermentation, and drying. The rolling and fermentation processes are heavy, which makes the black tea easy to produce a strong and astringent taste. Drying is mostly done by drying, which is easy to cause dull, high-fire, and burnt tastes due to poor equipment stability and improper parameter settings. In addition, the production of black tea in my country still has problems such as different fresh leaf raw materials, low standardized processing level, and outdated processing facilities, which has led to the unstable quality of my country's black tea products and poor taste quality, affecting the economic benefits of my country's black tea industry.

[0006] At present, there are few black teas on the market that can stably provide a "sweet and mellow" taste, and there are few reports on research on how to obtain high-quality sweet and mellow black tea from aspects such as variety selection, new technology application, and objective evaluation. Summary of the invention

[0007] Purpose of the invention: The present invention aims to improve the problems existing in the above-mentioned prior art, that is, the present invention discloses a processing method for special flavor Kung Fu black tea to meet the modern tea consumption concept and consumption demand. The present invention selects fresh leaf raw materials with specific requirements, improves the traditional black tea processing technology, integrates the new technology into the black tea processing flow, and organically assembles, integrates and improves the traditional technology and the new technology to provide consumers with a new type of high-quality black tea product with sweet, mellow and refreshing taste, bright orange-red soup color, and high, sharp and lasting sweet floral fragrance, and has high production efficiency, high continuity level and high stability.

[0008] This invention aims to obtain excellent sweet and mellow black tea in a stable manner. Based on fresh leaf raw materials with specific requirements, it improves and optimizes traditional process technologies, integrates high-tech into the overall processing flow, achieves the improvement of the intrinsic flavor of black tea, and enhances the stability of quality, thereby providing consumers with a new type of characteristic high-quality black tea processing method with sweet, mellow and refreshing taste, bright orange-red soup color, and high-pitched and long-lasting sweet floral aroma.

[0009] Technical solution: A processing method for special flavor Kung Fu black tea, comprising:

[0010] (1) Selecting fresh leaves of small and medium-leaf tea varieties suitable for making black tea as raw materials, wherein:

[0011] The small and medium-leaf tea varieties suitable for making black tea include Fuding Dabai, Jiukeng, Quyeqi, and Longjing 43;

[0012] (2) From late March to early May, fresh leaves of the above-mentioned small and medium-leaf tea varieties are picked, including:

[0013] The tenderness of fresh leaves ranges from 1 bud and 1 leaf to 1 bud and 2 leaves beginning to unfold or from 1 bud and 2 leaves to 1 bud and 3 leaves beginning to unfold;

[0014] The amino acid content of the fresh leaves is 3.0-5.0wt%, and the tea polyphenol content is 25-30wt%;

[0015] (3) placing the fresh leaves picked in step (2) in a continuous withering system for withering treatment, and withering the leaves to a leaf moisture content of 68-72%, wherein:

[0016] The ambient temperature is controlled at 26-30℃, the relative humidity is controlled at 65-75%, the leaf thickness is 4-8cm, and the compound withering combination of hot air red light withering and cold air white light withering is alternately carried out, which fully promotes the increase of soluble sugar and amino acid content in the leaves;

[0017] (4) The withered leaves after the treatment in step (3) are conveyed to a continuous shaking machine by a conveyor belt for shaking treatment, thereby promoting the production of sweet floral aroma substances and accelerating the enzymatic reaction in the leaves;

[0018] (5) The green leaves treated in step (4) are conveyed to a continuous withering system or an artificial climate chamber by a conveyor belt for secondary withering, and withered to a leaf moisture content of 60-64%, wherein:

[0019] The environmental temperature of the secondary withering is controlled at 26-30°C, the relative humidity is controlled at 60-70%, and the compound withering combination of hot air red light withering and cold air white light withering is alternately carried out;

[0020] (6) The green leaves treated in step (5) are conveyed to an ultrasonic crushing device by a conveyor belt for ultrasonic crushing, so as to promote the crushing of leaf cell membranes and vacuole membranes and promote the full biochemical reaction between enzymes and substrates in the leaves;

[0021] (7) The ultrasonic leaves treated in step (6) are conveyed to a rolling machine by a conveyor belt for variable frequency short-time cold rolling, wherein:

[0022] The ambient temperature of variable frequency short-time cold rolling is controlled at 22-25℃, and the relative humidity is controlled at 75-85%;

[0023] (8) transporting the rolled leaves processed in step (7) to a rolling fermentation machine using a conveyor belt for low-temperature and medium-humidity dynamic fermentation;

[0024] (9) conveying the fermented leaves processed in step (8) to an electromagnetic drum-hot air coupled drying machine using a conveyor belt for drum-hot air coupled primary drying;

[0025] (10) The pre-dried leaves processed in step (9) are conveyed to a cooling room by a conveyor belt, and broken leaves and yellow flakes are removed by an air separator, wherein:

[0026] The temperature in the cooling room is controlled at 22-26°C, the relative humidity is controlled at 55-65%, the leaf thickness is 1-3 cm, and the cooling time is 0.5-1.0 h;

[0027] (11) The leaves treated in step (10) are conveyed to an electromagnetic chain plate hot air dryer by a conveyor belt for low-temperature and long-time hot air drying;

[0028] (12) The tea sample obtained by the treatment in step (11) is subjected to temperature and humidity controlled far-infrared aroma treatment, and after completion, sweet and mellow black tea is obtained.

[0029] Furthermore, the conditions for the compound withering combination of hot air red light withering and cold air white light withering in step (3) are:

[0030] 30~32℃ hot air temperature, 10000~12000m 3 / h ventilation volume, with red light withering at a light intensity of 6000-8000 lux for 2.0-2.5 hours, and then with cold air at a temperature of 22-24℃ and a speed of 5000-6000m 3 / h ventilation volume, with white light withering at a light intensity of 3000-5000lux for 1.0-1.5h, alternating 2-3 times.

[0031] Furthermore, the conditions for shaking the green leaves in step (4) are: the ambient temperature is controlled at 24-28° C., the relative humidity is controlled at 70-80%, the green leaves are shaken for 1.5-2 minutes, the green leaves are spread on the conveyor belt to cool and return water for 3.0-5.0 minutes, and then the shaking and cooling are repeated alternately for 4-6 times.

[0032] Furthermore, the conditions for the compound withering combination of hot air red light withering and cold air white light withering in step (5) are:

[0033] 30~32℃ hot air temperature, 10000~12000m 3 / h of hot air volume, with red light intensity of 6000-8000 lux for 2 hours, and then with cold air temperature of 22-24℃ and 10000-12000m 3 / h of hot air volume, combined with white light withering at an intensity of 3000-5000lux for 1h, alternating 2-3 times.

[0034] Furthermore, the ultrasonic treatment conditions of step (6) are as follows: the leaf thickness is 6 to 8 cm, the ultrasonic crushing time is 1.0 to 1.5 min, and the ultrasonic crushing frequency is 40 to 60 KHz.

[0035] Furthermore, the conditions of variable frequency short-time cold rolling in step (7) are: first rolling at a frequency of 38 to 42 r / min and low pressure for 25 to 35 min, and then rolling at a frequency of 48 to 52 r / min and medium pressure for 15 to 25 min, until the rolling leaves turn yellow and the strip forming rate is above 90%.

[0036] Furthermore, the dynamic fermentation conditions of step (8) are: the temperature is controlled at 24-28° C., the relative humidity is controlled at 75-85%, the rolling speed is 6-8 r / min, and the fermentation time is 1.5-2.5 h.

[0037] Furthermore, the conditions for the initial baking operation in step (9) are: drum temperature of 150-160°C, drum transmission speed of 1000-1100 r / min, drum speed of 20-22 r / min, hot air temperature of 110-120°C, hot air fan transmission speed of 1050-1150 r / min, rough firing time of 2.5-3.0 min, until the leaf moisture content is 20-25%.

[0038] Furthermore, the baking conditions of step (11) are as follows: hot air temperature is 90-100° C., leaf thickness is 2-4 cm, chain drive speed is 400-600 r / min, hot air fan speed is 1000-1100 r / min, and the baking time is 20-30 min until the leaf moisture content is less than 6%. The leaves are then spread out to cool to room temperature, bagged, and stored in a dark, cool, and dry place for 15-20 days.

[0039] Furthermore, the aroma extraction conditions of step (12) are: temperature of 100-110° C., humidity of 30-40%, and the leaves fall off after 3-5 minutes of aroma extraction.

[0040] Furthermore, the ambient temperature of step (3) is controlled at 28° C., the relative humidity is controlled at 70%, the leaf thickness is 8 cm, and a compound withering combination of hot air red light withering and cold air white light withering is alternately performed, which fully promotes the increase of soluble sugar and amino acid content in the leaves.

[0041] Furthermore, the conditions for the combined withering of hot air red light withering and cold air white light withering in step (3) are: 31°C hot air temperature, 11000m 3 / h ventilation volume, withering under red light with a light intensity of 7000lux for 2.2h, then withering under white light with a cold wind temperature of 23℃, a ventilation volume of 5500m / h, withering under a light intensity of 4000lux for 1.2h, alternating for 2 times.

[0042] Furthermore, the shaking conditions of step (4) are as follows: the ambient temperature is controlled at 26° C., the relative humidity is controlled at 75%, the shaking is performed for 1.6 minutes, the leaves are spread on a conveyor belt to cool and return to water for 4 minutes, and then the shaking and cooling are performed alternately for 5 times.

[0043] Furthermore, the conditions of the combined withering combination of hot air red light withering and cold air white light withering in step (5) are: hot air temperature of 31°C, 11000m 3 / h of hot air volume, with red light withering at 7000 lux for 2 hours, and then with cold air at 23℃ and 11000m 3 / h of hot air volume, combined with white light withering at an intensity of 4000lux for 1h, alternating for 3 times.

[0044] Furthermore, the variable frequency short-time cold rolling conditions of step (7) are: first rolling at a frequency of 40 r / min and low pressure for 30 min, then rolling at a frequency of 50 r / min and medium pressure for 20 min, until the rolled leaves turn yellow and the strip forming rate is above 90%.

[0045] Beneficial effects: The processing method of a special flavor Kung Fu black tea disclosed by the present invention has the following beneficial effects:

[0046] 1. The withering process innovatively sets up the alternation of hot and cold air, and adds the alternation of red and white light treatment, which promotes the increase of polysaccharide hydrolase and protease activity in the leaves, and then increases the content of soluble sugar and amino acids in the leaves, laying a material foundation for the formation of sweet, mellow and fresh taste;

[0047] 2. The addition of shaking treatment accelerates the transformation of volatile compounds in the leaves, promotes the rapid volatilization of grassy aroma substances in the leaves, and promotes the mass production of sweet floral aroma substances. At the same time, the leaf damage caused by shaking accelerates the enzymatic reaction in the leaves, which is conducive to the formation of excellent taste and aroma, and avoids the production of green aroma and green taste;

[0048] 3. Creatively added ultrasonic crushing treatment, combined with variable frequency short-time low-pressure cold rolling, through the crushing of cell membrane and vacuole membrane, the setting of rolling frequency from low to high, low rolling pressure and short rolling time, it can ensure that the integrity of the leaves is maintained while achieving the full biochemical reaction between enzymes and substrates in the leaves, and promote the rapid production of quality ingredients theaflavins and thearubigins;

[0049] 4. The new rolling fermentation method avoids the uneven fermentation and uneven degree caused by traditional static pile fermentation, as well as the production of sour taste caused by excessive pile temperature. The low-temperature, medium-humidity and short-time rolling fermentation promotes uniform fermentation of the fermented leaves, increases the production of theaflavins and thearubigins in the leaves, and reduces the conversion of theabrownins.

[0050] 5. The application of the new electromagnetic drum-hot air coupling primary baking avoids the problem of low aroma and watery taste caused by slow leaf temperature rise in traditional hot air primary baking. The combined primary baking of drum and hot air, the dual effects of heat conduction and heat convection, promote the rapid loss of leaf moisture and the rapid rise of leaf temperature, which is conducive to the formation of excellent aroma and taste. At the same time, short-term operation can improve production efficiency and avoid poor leaf color caused by long-term primary baking. The low-temperature and long-term electromagnetic chain plate hot air full baking operation ensures the full conversion of flavonoid glycosides, polysaccharides and protein compounds in the leaves, as well as the large-scale production of soluble sugars and amino acids, so that the produced black tea tastes sweet, mellow and fresh, and the aroma is sweet and floral. The innovative addition of temperature and humidity control far-infrared aroma-enhancing operation further improves and stabilizes the excellent quality of black tea, while improving the shelf life of black tea and stabilizing product quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 The present invention discloses a flow chart of a method for processing a special flavor Kung Fu black tea. DETAILED DESCRIPTION

[0052] The specific embodiments of the present invention are described in detail below.

[0053] Example 1

[0054] like Figure 1 As shown, a processing method of special flavor Kung Fu black tea comprises:

[0055] (1) Selecting fresh leaves of small and medium-leaf tea varieties suitable for making black tea as raw materials, wherein:

[0056] The small and medium-leaf tea variety suitable for making black tea is Fuding Dabai;

[0057] (2) In late March (March 28), fresh leaves of the above-mentioned small and medium-leaf tea varieties are picked, including:

[0058] The tenderness of fresh leaves ranges from 1 bud and 1 leaf to 1 bud and 2 leaves just beginning to unfold;

[0059] The amino acid content of the fresh leaves is 3.0wt%, and the tea polyphenol content is 25wt%;

[0060] (3) placing the fresh leaves picked in step (2) in a continuous withering system for withering treatment, and withering the leaves to a leaf moisture content of 68%, wherein:

[0061] The environment temperature was controlled at 26℃, the relative humidity was controlled at 65%, the leaf thickness was 4cm, and the compound withering combination of hot air red light withering and cold air white light withering was used alternately, which fully promoted the increase of soluble sugar and amino acid content in the leaves. The specific conditions of the compound withering combination are: 30℃ hot air temperature, 10000m3 / h ventilation volume, with red light withering at a light intensity of 6000lux for 2.0h, and then 22℃ cold air temperature, 5000m 3 / h ventilation volume, with white light withering at a light intensity of 3000lux for 1.0h, alternately carried out twice.

[0062] (4) The withered leaves treated in step (3) are conveyed to a continuous shaking machine by a conveyor belt for shaking treatment, which promotes the production of sweet floral aroma substances and accelerates the enzymatic reaction in the leaves. The specific conditions for shaking are: the ambient temperature is controlled at 24° C., the relative humidity is controlled at 70%, the shaking is performed for 1.5 minutes, the shaken leaves are spread on the conveyor belt to cool and return water for 3 minutes, and then the shaking and cooling are performed alternately for 4 times.

[0063] (5) The green leaves treated in step (4) are conveyed by a conveyor belt to a continuous withering system or an artificial climate chamber for secondary withering, and withered to a leaf moisture content of 60%, wherein:

[0064] The ambient temperature of the secondary withering is controlled at 26℃, the relative humidity is controlled at 60%, and the compound withering combination of hot air red light withering and cold air white light withering is used alternately. The specific conditions are: 30℃ hot air temperature, 10000m 3 / h of hot air volume, with red light with an intensity of 6000lux for 2h, and then with cold air at 22℃ and 10000m 3 / h of hot air volume, combined with white light withering at an intensity of 3000lux for 1h, alternating twice.

[0065] (6) The green leaves treated in step (5) are conveyed to an ultrasonic crushing device by a conveyor belt for ultrasonic crushing, which promotes the crushing of leaf cell membranes and vacuole membranes and promotes the full biochemical reaction between enzymes and substrates in the leaves. The ultrasonic treatment conditions are: the leaf thickness is 6 cm, the ultrasonic crushing time is 1 min, and the ultrasonic crushing frequency is 40 KHz.

[0066] (7) The ultrasonic leaves treated in step (6) are conveyed to a rolling machine by a conveyor belt for variable frequency short-time cold rolling, wherein:

[0067] The specific conditions of variable frequency short-time cold rolling are: temperature controlled at 25°C, relative humidity controlled at 85%; first rolling at a frequency of 38r / min and low pressure for 25min, then rolling at a frequency of 48r / min and medium pressure for 15min, until the rolled leaves turn yellow and the strip formation rate is above 90%.

[0068] (8) The rolled leaves processed in step (7) are conveyed to a rolling fermentation machine by a conveyor belt for low-temperature medium-humidity dynamic fermentation. The specific conditions are: temperature controlled at 24° C., relative humidity controlled at 75%, rolling speed at 6 r / min, and fermentation time at 1.5 h.

[0069] (9) The fermented leaves treated in step (8) are conveyed to an electromagnetic drum-hot air coupling dryer by a conveyor belt for primary drying. The specific conditions are: drum temperature of 150° C., drum transmission speed of 1000 r / min, drum speed of 20 r / min, hot air temperature of 110° C., hot air fan transmission speed of 1050 r / min, rough drying time of 2.5 min, until the leaves have a moisture content of 25%.

[0070] (10) The pre-dried leaves processed in step (9) are conveyed to a cooling room by a conveyor belt, and broken leaves and yellow flakes are removed by an air separator, wherein:

[0071] The temperature in the cooling room is controlled at 22°C, the relative humidity is controlled at 55%, the leaf thickness is 1cm, and the cooling time is 0.5h;

[0072] (11) The leaves treated in step (10) are conveyed to an electromagnetic chain plate hot air dryer by a conveyor belt for full drying. The specific conditions are as follows: hot air temperature is 90°C, leaf thickness is 2 cm, chain plate transmission speed is 400 r / min, hot air fan speed is 1000 r / min, full drying is performed for 20 minutes until the leaf moisture content is less than 6%, the leaves are cooled to room temperature, bagged, and stored in a dark, cool, and dry place for 15 days.

[0073] (12) The tea sample obtained by the treatment in step (11) is subjected to temperature and humidity controlled far infrared aroma treatment, and sweet black tea is obtained after the treatment. The aroma treatment conditions are: temperature 100°C, humidity 35%, and the leaves are removed after 3 minutes of aroma treatment.

[0074] Example 2

[0075] A processing method for special flavor Kung Fu black tea, comprising:

[0076] (1) Selecting fresh leaves of small and medium-leaf tea varieties suitable for making black tea as raw materials, wherein:

[0077] The tea tree variety with small and medium leaves suitable for making black tea is Jiukeng;

[0078] (2) In early May, fresh leaves of the above-mentioned small and medium-leaf tea varieties are picked, including:

[0079] The tenderness of fresh leaves ranges from 1 bud and 2 leaves to 1 bud and 3 leaves beginning to unfold;

[0080] The amino acid content of the fresh leaves is 5.0wt%, and the tea polyphenol content is 30wt%;

[0081] (3) placing the fresh leaves picked in step (2) in a continuous withering system for withering treatment, and withering the leaves to a leaf moisture content of 72%, wherein:

[0082] The ambient temperature was controlled at 30°C, the relative humidity was controlled at 75%, the leaf thickness was 6 cm, and the compound withering combination of hot air red light withering and cold air white light withering was used alternately, which fully promoted the increase of soluble sugar and amino acid content in the leaves. The conditions of the compound withering combination were: 32°C hot air temperature, 12000m 3 / h ventilation volume, with red light withering for 2.5h at 8000lux, and then with cold air at 24℃ and 6000m 3 / h ventilation volume, with white light withering at a light intensity of 5000lux for 1.5h, alternating for 3 times.

[0083] (4) The withered leaves after the treatment in step (3) are conveyed to a continuous shaking machine by a conveyor belt for shaking treatment, which promotes the production of sweet floral aroma substances and accelerates the enzymatic reaction in the leaves. The specific conditions of shaking are: the ambient temperature is controlled at 28° C., the relative humidity is controlled at 80%, shaking for 2 minutes, the shaken leaves are spread on the conveyor belt to cool and return water for 5.0 minutes, and then shaking and cooling are alternately performed 6 times.

[0084] (5) The green leaves treated in step (4) are conveyed to a continuous withering system or an artificial climate chamber by a conveyor belt for secondary withering, and withered to a leaf moisture content of 64%, wherein:

[0085] The ambient temperature of the secondary withering is controlled at 30℃, the relative humidity is controlled at 70%, and the compound withering combination of hot air red light withering and cold air white light withering is used alternately. The specific conditions of the compound withering combination are: 32℃ hot air temperature,

[0086] 12000m 3 / h of hot air volume, with red light intensity of 8000lux for withering for 2h, and then with cold air temperature of 24℃,

[0087] 12000m 3 / h of hot air volume, combined with white light withering at an intensity of 5000lux for 1h, alternating for 3 times.

[0088] (6) The green leaves treated in step (5) are conveyed to an ultrasonic crushing device by a conveyor belt for ultrasonic crushing, which promotes the crushing of leaf cell membranes and vacuole membranes and promotes the full biochemical reaction between enzymes and substrates in the leaves. The ultrasonic treatment conditions are: the leaf thickness is 8 cm, the ultrasonic crushing time is 1.5 min, and the ultrasonic crushing frequency is 60 KHz.

[0089] (7) The ultrasonic leaves treated in step (6) are conveyed to a rolling machine by a conveyor belt for variable frequency short-time cold rolling, wherein:

[0090] The specific conditions of variable frequency short-time cold rolling are: temperature controlled at 25°C, relative humidity controlled at 85%; first rolling at a frequency of 42r / min and low pressure for 35min, then rolling at a frequency of 52r / min and medium pressure for 25min, until the rolled leaves turn yellow and the strip formation rate is above 90%.

[0091] (8) The rolled leaves processed in step (7) are conveyed to a rolling fermentation machine by a conveyor belt for low-temperature medium-humidity dynamic fermentation. The specific conditions are: temperature controlled at 28° C., relative humidity controlled at 85%, rolling speed at 8 r / min, and fermentation time at 2.5 h.

[0092] (9) The fermented leaves treated in step (8) are conveyed to an electromagnetic drum-hot air coupling dryer by a conveyor belt for primary drying. The specific conditions are: drum temperature of 160° C., drum transmission speed of 1100 r / min, drum speed of 22 r / min, hot air temperature of 120° C., hot air fan transmission speed of 1150 r / min, rough drying time of 3.0 min, until the leaves have a moisture content of 20%.

[0093] (10) The pre-dried leaves processed in step (9) are conveyed to a cooling room by a conveyor belt, and broken leaves and yellow flakes are removed by an air separator, wherein:

[0094] The temperature in the cooling room was controlled at 26°C, the relative humidity was controlled at 65%, the leaf thickness was 3 cm, and the cooling time was 1.0 h;

[0095] (11) The leaves treated in step (10) are conveyed to an electromagnetic chain plate hot air dryer by a conveyor belt for full drying. The specific conditions are as follows: hot air temperature is 100°C, leaf thickness is 4 cm, chain plate transmission speed is 600 r / min, hot air fan speed is 1100 r / min, full drying is performed for 30 minutes until the moisture content of the leaves is less than 6%, the leaves are cooled to room temperature, bagged, and stored in a dark, cool, and dry place for 20 days.

[0096] (12) The tea sample obtained by the treatment in step (11) is subjected to temperature and humidity controlled far infrared aroma treatment, and after completion, sweet and mellow black tea is obtained. The aroma treatment conditions are: temperature 110° C., humidity 40%, and the leaves are removed after 4 minutes of aroma treatment.

[0097] Example 3

[0098] A processing method for special flavor Kung Fu black tea, comprising:

[0099] (1) Selecting fresh leaves of small and medium-leaf tea varieties suitable for making black tea as raw materials, wherein:

[0100] The small and medium leaf tea varieties suitable for making black tea are Longjing 43;

[0101] (2) In early April, fresh leaves of the above-mentioned small and medium-leaf tea varieties are picked, including:

[0102] The tenderness of fresh leaves ranges from 1 bud and 1 leaf to 1 bud and 2 leaves just beginning to unfold;

[0103] The amino acid content of the fresh leaves is 4wt%, and the tea polyphenol content is 27wt%;

[0104] (3) placing the fresh leaves picked in step (2) in a continuous withering system for withering treatment, and withering the leaves to a leaf moisture content of 70%, wherein:

[0105] The environment temperature was controlled at 28℃, the relative humidity was controlled at 70%, the leaf thickness was 8cm, and the compound withering combination of hot air red light withering and cold air white light withering was used alternately, which fully promoted the increase of soluble sugar and amino acid content in the leaves. The specific conditions of the compound withering combination are: 31℃ hot air temperature, 11000m / h ventilation air volume, with 7000lux red light withering for 2.2h, and then 23℃ cold air temperature, 5500m / h ventilation air volume, withering for 2.2h. 3 / h ventilation volume, with white light withering at a light intensity of 4000lux for 1.2h, alternating twice.

[0106] (4) The withered leaves after the treatment in step (3) are conveyed to a continuous shaking machine by a conveyor belt for shaking treatment, which promotes the production of sweet floral aroma substances and accelerates the enzymatic reaction in the leaves. The specific conditions for shaking are: the ambient temperature is controlled at 26° C., the relative humidity is controlled at 75%, the shaking is performed for 1.6 minutes, the shaken leaves are spread on the conveyor belt to cool and return water for 4 minutes, and then the shaking and cooling are performed alternately for 5 times.

[0107] (5) The green leaves treated in step (4) are conveyed to a continuous withering system or an artificial climate chamber by a conveyor belt for secondary withering, and withered to a leaf moisture content of 62%, wherein:

[0108] The ambient temperature of the secondary withering is controlled at 28℃, the relative humidity is controlled at 65%, and the compound withering combination of hot air red light withering and cold air white light withering is used alternately. The specific conditions are: 31℃ hot air temperature, 11000m / h hot air volume, with red light withering at 7000lux for 2h, and then 23℃ cold air temperature, 11000m / h hot air volume, with red light withering at 7000lux for 2h. 3 / h of hot air volume, combined with white light withering at an intensity of 4000lux for 1h, alternating for 3 times.

[0109] (6) The green leaves treated in step (5) are conveyed to an ultrasonic crushing device by a conveyor belt for ultrasonic crushing, which promotes the crushing of leaf cell membranes and vacuole membranes and promotes the full biochemical reaction between enzymes and substrates in the leaves. The specific conditions of ultrasonic treatment are: the leaf thickness is 7 cm, the ultrasonic crushing time is 1.2 min, and the ultrasonic crushing frequency is 50 KHz.

[0110] (7) The ultrasonic leaves treated in step (6) are conveyed to a rolling machine by a conveyor belt for variable frequency short-time cold rolling, wherein:

[0111] The specific conditions of variable frequency short-time cold rolling are: temperature controlled at 23°C, relative humidity controlled at 80%; first rolling at a frequency of 40r / min and low pressure for 30min, then rolling at a frequency of 50r / min and medium pressure for 20min, until the rolled leaves turn yellow and the strip formation rate is above 90%.

[0112] (8) The rolled leaves processed in step (7) are conveyed to a rolling fermentation machine by a conveyor belt for low-temperature medium-humidity dynamic fermentation. The specific conditions are: the temperature is controlled at 26° C., the relative humidity is controlled at 80%, the rolling speed is 7 r / min, and the fermentation time is 2 h.

[0113] (9) The fermented leaves treated in step (8) are conveyed to an electromagnetic drum-hot air coupling dryer by a conveyor belt for primary drying. The specific conditions are: drum temperature of 155° C., drum transmission speed of 1050 r / min, drum speed of 21 r / min, hot air temperature of 115° C., hot air fan transmission speed of 1100 r / min, rough drying time of 2.75 min, until the leaves have a moisture content of 23%.

[0114] (10) The pre-dried leaves processed in step (9) are conveyed to a cooling room by a conveyor belt, and broken leaves and yellow flakes are removed by an air separator, wherein:

[0115] The temperature in the cooling room was controlled at 24°C, the relative humidity was controlled at 60%, the leaf thickness was 2 cm, and the cooling time was 0.7 h;

[0116] (11) The leaves treated in step (10) are conveyed to an electromagnetic chain plate hot air dryer by a conveyor belt for full drying. The specific conditions are as follows: hot air temperature is 95°C, leaf thickness is 3 cm, chain plate transmission speed is 500 r / min, hot air fan speed is 1050 r / min, full drying is performed for 25 minutes until the leaf moisture content is less than 6%, the leaves are cooled to room temperature, bagged, and stored in a dark, cool, and dry place for 18 days.

[0117] (12) The tea sample obtained by the step (11) is subjected to temperature and humidity controlled far infrared aroma treatment, and sweet black tea is obtained after the treatment. The aroma treatment conditions are: temperature 105°C, humidity 30%, and the leaves are removed after 5 minutes of aroma treatment.

[0118] Comparative Example 4

[0119] The tea products made by traditional technology were used as control samples, and the tea products processed by the above two technologies were subjected to sensory evaluation. The results are shown in Table 1. As can be seen from Table 1, the black tea samples made by the whole set of technology have a sweet, mellow and refreshing taste, a bright orange-red soup color, a sweet and floral aroma, and a long-lasting flavor quality, which is significantly better than the traditional black tea samples.

[0120] Table 1 Sensory evaluation results of black tea samples treated with different processing techniques

[0121] Processing Sample taste Soup color aroma Example 1 Sweet and refreshing Bright orange Sweet floral scent, long lasting Example 2 Sweet and fresh Bright orange Sweet floral scent, sharp and lasting Example 3 Sweet and fresh Bright orange Sweet floral scent, sharp and lasting Traditional craft black tea sample 1 Sweet and mellow Brighter red Sweet fragrance, long lasting Traditional craft black tea sample 2 Sweet and mellow Red is bright Slightly sweet

[0122] Note: 1. Traditional black tea process 1: Withering, natural bamboo flat withering in the workshop, leaf thickness 2cm, withering 15h, to a moisture content of 61%; rolling, natural rolling in the room, rolling for 70min in the manner of "air rolling 20min, light rolling 20min, heavy rolling 10min, light rolling 15min, air rolling 5min"; fermentation, static stacking fermentation basket fermentation, 28℃, covered with wet cloth, leaf thickness 10cm, 3.5h; drying, box-type aroma machine, initial baking at 110℃, leaf thickness 2cm, to a moisture content of 23%, re-baking at 95℃, leaf thickness 3cm, until fully dry; 2. Traditional black tea process 2: Withering, withering in the workshop withering trough, leaf thickness 6cm, temperature 28℃, blowing

[0123] 2h, withering 12h, to a moisture content of 60%; rolling, natural rolling indoors, rolling for 70min in the manner of "air rolling for 20min, light rolling for 20min, heavy rolling for 10min, light rolling for 15min, air rolling for 5min"; fermentation, static stacking fermentation basket fermentation, 28℃, covered with a wet cloth, leaf thickness of 10cm, 4.0h; drying, box-type aroma machine, initial baking at 110℃, leaf thickness of 2cm, to a moisture content of 22%, re-baking at 95℃, leaf thickness of 3cm, to sufficient dryness; 3. It can be seen from the results of sensory evaluation that the products processed by the new process technology of the invention are better than the traditional process in taste, aroma, soup color, etc., and the new process can obtain a stable and obvious sweet and mellow taste.

[0124] The above describes the embodiments of the present invention in detail. However, the present invention is not limited to the above embodiments, and various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present invention.

Claims

1. A method for processing special flavor Kung Fu black tea, characterized in that: include: (1) Selecting fresh leaves of small and medium-leaf tea varieties suitable for making black tea as raw materials, wherein the small and medium-leaf tea varieties suitable for making black tea include Fuding Dabai, Jiukeng, Quyeqi, and Longjing 43; (2) From late March to early May, fresh leaves of the above-mentioned small- and medium-leaf tea varieties are picked, wherein the tenderness of the fresh leaves is from 1 bud and 1 leaf to 1 bud and 2 leaves just beginning to unfold or from 1 bud and 2 leaves to 1 bud and 3 leaves just beginning to unfold; The amino acid content of the fresh leaves is 3.0-5.0wt%, and the tea polyphenol content is 25-30wt%; (3) placing the fresh leaves picked in step (2) in a continuous withering system for withering treatment, withering them to a leaf moisture content of 68-72%, wherein: the ambient temperature is controlled at 26-30° C., the relative humidity is controlled at 65-75%, the leaf thickness is 4-8 cm, and a compound withering combination of hot air red light withering and cold air white light withering is alternately performed, which fully promotes the increase of soluble sugar and amino acid content in the leaves; (4) The withered leaves treated in step (3) are conveyed to a continuous shaking machine by a conveyor belt for shaking treatment, thereby promoting the production of sweet floral aroma substances and accelerating the enzymatic reaction in the leaves; (5) conveying the green leaves treated in step (4) to a continuous withering system or an artificial climate chamber by a conveyor belt for secondary withering, and withering the leaves to a leaf moisture content of 60-64%, wherein the ambient temperature of the secondary withering is controlled at 26-30° C., the relative humidity is controlled at 60-70%, and a compound withering combination of hot air red light withering and cold air white light withering is alternately performed; (6) The green leaves treated in step (5) are conveyed to an ultrasonic crushing device by a conveyor belt for ultrasonic crushing, so as to promote the crushing of leaf cell membranes and vacuole membranes and promote the full biochemical reaction between enzymes and substrates in the leaves; (7) The ultrasonic leaves treated in step (6) are conveyed to a rolling machine by a conveyor belt for variable frequency short-time cold rolling, wherein the environment temperature of the variable frequency short-time cold rolling is controlled at 22-25° C. and the relative humidity is controlled at 75-85%; (8) transporting the rolled leaves processed in step (7) to a rolling fermentation machine using a conveyor belt for low-temperature and medium-humidity dynamic fermentation; (9) conveying the fermented leaves processed in step (8) to an electromagnetic drum-hot air coupled drying machine using a conveyor belt for drum-hot air coupled primary drying; (10) The pre-baked leaves processed in step (9) are conveyed to a cooling room by a conveyor belt, and broken leaves and yellow flakes are removed by an air separator, wherein: the temperature in the cooling room is controlled at 22 to 26° C., the relative humidity is controlled at 55 to 65%, the thickness of the leaves is 1 to 3 cm, and the cooling time is 0.5 to 1.0 h; (11) The leaves treated in step (10) are conveyed to an electromagnetic chain plate hot air dryer by a conveyor belt for low-temperature and long-time hot air drying; (12) subjecting the tea sample obtained in step (11) to a temperature-controlled and humidity-controlled far-infrared aroma treatment, and after the treatment, a sweet and mellow black tea is obtained; The conditions for the compound withering combination of hot air red light withering and cold air white light withering in step (3) are: Hot air temperature of 30-32℃, ventilation volume of 10000-12000m3 / h, with red light withering of 6000-8000lux for 2.0-2.5h, then cold air temperature of 22-24℃, ventilation volume of 5000-6000m3 / h, with white light withering of 3000-5000lux for 1.0-1.5h, alternate 2-3 times; The conditions for shaking the green leaves in step (4) are: the ambient temperature is controlled at 24-28° C., the relative humidity is controlled at 70-80%, the green leaves are shaken for 1.5-2 minutes, the green leaves are spread on the conveyor belt to cool and return to water for 3.0-5.0 minutes, and then the shaking and cooling are repeated alternately for 4-6 times; The conditions for the compound withering combination of hot air red light withering and cold air white light withering in step (5) are: Hot air temperature of 30-32℃, hot air volume of 10000-12000m3 / h, with red light withering intensity of 6000-8000lux for 2h, then cold air temperature of 22-24℃, hot air volume of 10000-12000m3 / h, with white light withering intensity of 3000-5000lux for 1h, alternate 2-3 times; The ultrasonic treatment conditions of step (6) are as follows: the leaf thickness is 6 to 8 cm, the ultrasonic crushing time is 1.0 to 1.5 min, and the ultrasonic crushing frequency is 40 to 60 KHz; The conditions of variable frequency short-time cold rolling in step (7) are: first rolling at a frequency of 38 to 42 r / min and low pressure for 25 to 35 min, and then rolling at a frequency of 48 to 52 r / min and medium pressure for 15 to 25 min, until the rolling leaves turn yellow and the sliver formation rate is more than 90%; The dynamic fermentation conditions of step (8) are: temperature controlled at 24-28° C., relative humidity controlled at 75-85%, rolling speed at 6-8 r / min, and fermentation time at 1.5-2.5 h; The conditions for the initial baking operation in step (9) are: the drum temperature is 150-160° C., the drum transmission speed is 1000-1100 r / min, the drum speed is 20-22 r / min, the hot air temperature is 110-120° C., the hot air fan transmission speed is 1050-1150 r / min, the rough firing time is 2.5-3.0 min, and the leaf moisture content is 20-25%; The aroma extraction conditions of step (12) are: temperature of 100-110° C., humidity of 30-40%, and the leaves fall off after 3-5 minutes of aroma extraction.

2. The method for processing a special flavor Kung Fu black tea according to claim 1, characterized in that: The baking conditions of step (11) are as follows: hot air temperature of 90-100° C., leaf thickness of 2-4 cm, chain drive speed of 400-600 r / min, hot air fan speed of 1000-1100 r / min, and baking for 20-30 min until the leaf moisture content is less than 6%. The leaves are then spread out to cool to room temperature, bagged, and stored in a dark, cool, and dry place for 15-20 days.

3. The method for processing a special flavor Kung Fu black tea according to claim 1, characterized in that: The ambient temperature of step (3) is controlled at 28° C., the relative humidity is controlled at 70%, the leaf thickness is 8 cm, and a compound withering combination of hot air red light withering and cold air white light withering is alternately performed, which fully promotes the increase of soluble sugar and amino acid content in the leaves.

4. The method for processing a special flavor Kung Fu black tea according to claim 1, characterized in that: The conditions for the compound withering combination of hot air red light withering and cold air white light withering in step (3) are: Withering for 2.2 hours at a hot air temperature of 31°C, a ventilation volume of 11000m3 / h, and red light withering at an intensity of 7000lux, and then withering for 1.2 hours at a cold air temperature of 23°C, a ventilation volume of 5500m3 / h, and white light withering at an intensity of 4000lux, alternating twice.

5. The method for processing a special flavor Kung Fu black tea according to claim 1, characterized in that: The shaking conditions of step (4) are as follows: the ambient temperature is controlled at 26°C, the relative humidity is controlled at 75%, the shaking is performed for 1.6 minutes, the leaves are spread on a conveyor belt to cool and return to water for 4 minutes, and then the shaking and cooling are repeated alternately for 5 times.

6. The method for processing a special flavor Kung Fu black tea according to claim 1, characterized in that: The conditions for the compound withering combination of hot air red light withering and cold air white light withering in step (5) are: Withering for 2 hours at a hot air temperature of 31°C and a hot air volume of 11000m3 / h, with a red light intensity of 7000lux, and then withering for 1 hour at a cold air temperature of 23°C and a hot air volume of 11000m3 / h, with a white light intensity of 4000lux, alternately for 3 times.

7. The method for processing a special flavor Kung Fu black tea according to claim 1, characterized in that: The conditions of variable frequency short-time cold rolling in step (7) are: first rolling at a frequency of 40r / min and low pressure for 30min, then rolling at a frequency of 50r / min and medium pressure for 20min, until the rolling leaves turn yellow and the strip forming rate is above 90%.

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