A modernized primary processing technology of Yunnan black tea

Abstract

This invention provides a modern primary processing technology for Yunnan black tea, including withering, rolling, fermentation, and drying processes. The fermentation process is carried out at a temperature of 22℃-28℃ and a humidity of 75%-95% for a total time of 4-10 hours. The oxygen concentration during fermentation is 19%-21% in the first 2-4 hours and 25%-35% in the last 2-8 hours, resulting in more complete fermentation, more uniform appearance, improved composition, and better quality.

Description

Technical Field

[0001] The invention relates to a process for processing Dianhong tea. Background Art

[0002] Dianhong is a type of black tea, mainly made from Yunnan large-leaf varieties through withering, rolling, fermentation and drying. It is the first black tea made from large-leaf varieties in my country, and its origin is Fengqing County, Lincang City.

[0003] The production process of Dianhong tea includes four parts: withering, rolling, fermentation and drying.

[0004] Withering refers to the process of fresh leaves losing water over a period of time, causing the hard and crisp stems to wilt and wither. It is the first process in the initial processing of Yunnan black tea. After withering, water can be evaporated appropriately, and the leaves become soft and tougher, which is easier to shape. In addition, this process makes the grassy taste disappear and the fragrance of tea leaves emerge, which is an important processing stage for forming the aroma of Yunnan black tea.

[0005] Withering stage: Existing withering methods: (1) Natural withering, withering curtains or bamboo strips slowly lose water in a natural state, and the water loss is reduced to 60% within 10-14 hours. (2) Withering in a withering trough, a fan is installed in the withering trough to accelerate the water loss of fresh leaves by blowing air, and the withering time is 8-14 hours. (3) Shelf withering: The shelf is equipped with a hair dryer and a hot air blower from the side to promote the loss of water.

[0006] The shortcomings of existing withering process equipment: the stability of the withering effect between batches is poor, the withering environment is mostly open or semi-open, the weather in the south is often humid or cold, the humidity increases and the temperature decreases, which will cause the withering speed to slow down and the withering time to increase significantly, thereby exacerbating the instability of quality between batches.

[0007] During rolling, tea leaves are shaped and their color, aroma and concentration are enhanced. At the same time, since leaf cells are destroyed, it is easy for them to undergo necessary oxidation under the action of enzymes, which is conducive to the smooth fermentation. However, the existing rolling method requires skilled workers to manually apply pressure within different time ranges based on experience, which results in relatively large errors. It is difficult to achieve uniform pressure and rolling time for the same batch of raw materials.

[0008] Fermentation is an important stage in the production of Dianhong tea. After fermentation, the color of the leaves changes from green to red, forming the quality characteristics of Dianhong tea, red leaves and red soup. After the leaves are rolled, the permeability of the tissue cell membrane increases, the polyphenols are fully in contact with the oxidase, and oxidative polymerization occurs under the action of the enzyme, forming the color, aroma and taste quality of black tea. The color of the young leaves is red and uniform when fermented moderately, and the old leaves are red with a hint of green, the grass smell disappears, and it has a ripe fruit aroma. The existing fermentation method is mostly controlled by experienced masters. Due to environmental or weather factors, the temperature and humidity of the fermentation environment cannot guarantee the optimal temperature required for fermentation, and the fermentation conditions between batches cannot guarantee consistency, so the quality stability cannot be guaranteed. There are also studies on temperature and humidity control and fresh air systems for the fermentation environment, but the fermentation process is constantly changing, and the unchanging influence from the outside world is not entirely beneficial to the fermentation of Dianhong tea.

[0009] Drying is the process of baking the fermented tea leaves at high temperature to evaporate the water quickly and keep the dryness. The purpose is to use high temperature to quickly inactivate enzyme activity, stop fermentation, evaporate water, reduce volume, fix shape, maintain dryness to prevent mildew and emit most of the low-boiling point grass smell, activate and retain high-boiling point aromatic substances, and obtain the unique sweet fragrance of Dianhong tea.

[0010] CN103815067A discloses a processing technology for high-quality Gongfu black tea, including selecting green tea leaves, temperature-controlled withering, constant-temperature rolling, intelligent-controlled fermentation and drying. However, the tea leaves fermented by this process have a problem of low content of specific healthy ingredients. Summary of the invention

[0011] The purpose of the present invention is to provide a modernized Dianhong tea primary processing technology to solve the problem of unstable tea quality caused by tea processing depending on the environmental temperature, humidity and oxygen concentration.

[0012] A modernized primary processing technology for Dianhong tea comprises withering, rolling, fermentation and drying steps, wherein the temperature of the fermentation step is 22°C-28°C, the humidity is 75%-95%, the total time is 4h-10h, the fermentation oxygen concentration is 19%-21% in the first 2h-4h, and is 25%-35% in the last 2h-6h of fermentation.

[0013] Intelligent fermentation room system, the fermentation room can not only control the gradient changes of temperature and humidity, but also make gradient changes in oxygen concentration according to process needs, and can accurately control the temperature, humidity and oxygen content during the fermentation process.

[0014] Furthermore, the withering time is 8-12 hours, and during withering, the temperature rises from 22°C-25°C to 25°C-28°C in 2h-5h, and the humidity also rises from 55%-70% to 70%-80%.

[0015] Furthermore, the moisture content at the end of withering is controlled at 58%-61%, and the uniformity is greater than 90%.

[0016] The uniformity is measured by sampling tea leaves of equal thickness after fermentation and withering. One test sample is taken for every 2 m2. The moisture content of samples tested at different points is ±2%. If the proportion of tea leaves with a moisture content of 60±2% is greater than 90%, the uniformity is greater than 90%.

[0017] During the withering stage, a constant temperature and humidity withering room is built. The withering room can automatically adjust the changes in temperature and humidity, and is equipped with an intelligent fresh air system, an intelligent light withering system, and automatic material turning.

[0018] Furthermore, during the withering, the tea leaves are stacked to a thickness of 6cm-10cm.

[0019] Furthermore, the kneading process is: first air pressing for 30min-50min, then light pressing for 5min-20min, then heavy pressing for 5min-15min, and finally light pressing for 3min-10min.

[0020] Air pressure means that the pressure cover of the kneading machine does not touch the tea leaves and presses down 0cm. Light pressure means that the pressure cover of the kneading machine presses down 0cm-4cm after touching the tea leaves. Heavy pressure means that the pressure cover of the kneading machine presses down 5cm-10cm after touching the tea leaves.

[0021] Furthermore, during the fermentation, the tea leaves are piled up to a thickness of 8cm-15cm.

[0022] Furthermore, after the fermentation is completed, the uniformity is greater than 90%.

[0023] Furthermore, the drying process includes a first stage drying at 90°C-105°C, intermediate cooling and dehumidification at room temperature, and a second stage drying at 80°C-90°C.

[0024] Furthermore, the drying time of the first stage of the drying process is 30min-50min, the cooling time is 20min-50min, and the drying time of the second stage is 30min-50min.

[0025] Compared with the prior art, the present invention has the following advantages:

[0026] 1. The present invention adopts normal fermentation in the front stage and nutrient-rich fermentation in the back stage, and configures different temperatures, humidity and oxygen concentrations in each stage of fermentation, so that the fermentation is more complete, the appearance is uniform, the ingredients are improved, and the quality is better.

[0027] 2. The present invention adopts variable temperature withering to improve the uniformity of withering and the quality of withered leaves.

[0028] 3. The drying technology used in the present invention adopts segmented drying, combining high temperature in the front section with low temperature in the back section, which further stimulates the aroma characteristics of Yunnan red tea, forms a unique flavor characteristic, and has stable quality.

[0029] 4. The processing process of the present invention realizes directional control, the environment is clean and sanitary, and the whole processing process is automated and clean, which can effectively prevent food safety risks caused by the processing and storage process.

[0030] 5. The production process of the process of the present invention is divided into four parts: withering stage, rolling stage, fermentation stage, and drying stage. The programmed temperature and humidity control in the withering stage is coordinated with the uniform spreading of the equipment, which is more conducive to the uniform dehydration and softening of the tea leaves and certain enzymatic oxidation activities. At this time, certain light stimulation is carried out to promote the controllable transformation of the quality of the tea leaves. The integrated numerical control of the rolling process enables the rolling machine to be integrated and the rolling effect is more uniform. The rolling can break the cells of the tea leaves and accelerate the fermentation, which can improve the uniformity of the cell breakage of the tea leaves. The fermentation process is the most intense period of enzymatic reaction, during which a large amount of oxygen will be consumed and a large amount of heat will be generated. The program control of the amount of fermentation oxygen at this stage will guide the transformation of the internal components of the tea leaves in a directional manner. Therefore, after variable temperature drying, the aroma, soup color and taste of the tea leaves have been significantly improved, forming a unique flavor characteristic with stable quality.

[0031] 6. The Yunnan black tea product produced by the process of the present invention is characterized by: uniform appearance, pure and high aroma, better sweetness and mellowness, golden and bright red soup color, reddish brown and soft leaves, uniform tea reddish brown, theaflavin, thearubigins, theaflavins ... BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0033] Figure 1 A flow chart of the new tea making process according to an embodiment of the present invention;

[0034] Figure 2 Comparison chart of water extract content in Experimental Example 2;

[0035] Figure 3 Comparison chart of free amino acid contents in Experimental Example 2;

[0036] Figure 4 Comparison chart of theaflavin content in Experimental Example 2;

[0037] Figure 5 Comparison chart of thearubigins content in Experimental Example 2;

[0038] Figure 6 Comparison chart of theabrownin content in Experimental Example 2. DETAILED DESCRIPTION

[0039] Example 1

[0040] This embodiment provides a primary processing process of Dianhong tea, comprising the following steps:

[0041] Intelligent withering process: Fresh leaves are automatically fed into the withering machine in the withering room. The withering machine automatically spreads 8 cm. The withering time of fresh leaves is set to 10 hours using the intelligent temperature and humidity control system, timed fresh air system, and high-pressure gas tea turning system. The temperature is controlled at 23°C and the withering humidity is controlled at 68% for the first 4 hours. The temperature is controlled at 27°C and the humidity is controlled at 75% for the last 6 hours. The moisture content is controlled at 60% and the uniformity is 95% at the end of withering.

[0042] Intelligent program rolling process: the central control console controls all rolling machines through program. The rolling process starts with air compression: air compression for 40 minutes, light compression for 15 minutes, heavy compression for 10 minutes, and light compression for 7 minutes. After rolling, the rolled tea leaves are evenly broken up using a deblocking machine.

[0043] Intelligent fermentation process: In the intelligent fermentation room, the stacking thickness of the fermented tea leaves is controlled at 11 cm, the fermentation temperature is set at 25°C, the humidity is 80%, the fermentation time is 7 hours, and the fermentation oxygen concentration is 20% in the first 4 hours and 30% in the last 3 hours of fermentation.

[0044] Intelligent variable temperature drying process: using intelligent dehumidification and cooling equipment, the front stage high temperature drying temperature is 97 ℃, the time is 40 minutes, and then quickly cooled to 26 ℃, cooled at room temperature for 35 minutes and dehumidified, and the rear stage low temperature drying temperature is 85 ℃, the time is 40 minutes.

[0045] Packaging: The dried black tea enters the automatic packaging machine for packaging.

[0046] Example 2

[0047] This embodiment provides a primary processing process of Dianhong tea, comprising the following steps:

[0048] Intelligent withering process: Fresh leaves are automatically fed into the withering machine in the withering room. The withering machine automatically spreads 8 cm. The withering time of fresh leaves is set to 12 hours using the intelligent temperature and humidity control system, timed fresh air system, and high-pressure gas tea turning system. The temperature is controlled at 23°C and the withering humidity is controlled at 68% for the first 4 hours. The temperature is controlled at 27°C and the humidity is controlled at 75% for the last 8 hours. The moisture content is controlled at 60% and the uniformity is 94% at the end of withering.

[0049] Intelligent program rolling process: the central control console controls all rolling machines through program. The rolling process starts with air compression: air compression for 40 minutes, light compression for 15 minutes, heavy compression for 10 minutes, and light compression for 7 minutes. After rolling, the rolled tea leaves are evenly broken up using a deblocking machine.

[0050] Intelligent fermentation process: In the intelligent fermentation room, the stacking thickness of the fermented tea leaves is controlled at 8 cm, the fermentation temperature is set at 28°C, the humidity is 75%, the fermentation time is 4 hours, and the fermentation oxygen concentration is 21% in the first 2 hours and 35% in the last 2 hours of fermentation.

[0051] Intelligent variable temperature drying process: using intelligent dehumidification and cooling equipment, the front stage high temperature drying temperature is 97 ℃, the time is 30 minutes, and then quickly cooled to 26 ℃, cooled at room temperature for 35 minutes and dehumidified, and the rear stage low temperature drying temperature is 85 ℃, the time is 50 minutes.

[0052] Packaging: The dried black tea enters the automatic packaging machine for packaging.

[0053] Example 3

[0054] This embodiment provides a primary processing process of Dianhong tea, comprising the following steps:

[0055] Intelligent withering process: Fresh leaves are automatically fed into the withering machine in the withering room. The withering machine automatically spreads 8 cm. The withering time of fresh leaves is set to 10 hours using the intelligent temperature and humidity control system, timed fresh air system, and high-pressure gas tea turning system. The temperature is controlled at 23°C and the withering humidity is controlled at 68% for the first 4 hours. The temperature is controlled at 27°C and the humidity is controlled at 75% for the last 6 hours. The moisture content is controlled at 60% and the uniformity is 93% at the end of withering.

[0056] Intelligent program rolling process: the central control console controls all rolling machines through program. The rolling process starts with air compression: air compression for 40 minutes, light compression for 15 minutes, heavy compression for 10 minutes, and light compression for 7 minutes. After rolling, the rolled tea leaves are evenly broken up using a deblocking machine.

[0057] Intelligent fermentation process: In the intelligent fermentation room, the stacking thickness of the fermented tea leaves is controlled at 15 cm, the fermentation temperature is set at 28°C, the humidity is 95%, the fermentation time is 10 hours, and the fermentation oxygen concentration is 19% in the first 4 hours and 25% in the last 6 hours of fermentation.

[0058] Intelligent variable temperature drying process: using intelligent dehumidification and cooling equipment, the front stage high temperature drying temperature is 97 ℃, the time is 50 minutes, and then quickly cooled to 26 ℃, cooled at room temperature for 35 minutes and dehumidified, and the rear stage low temperature drying temperature is 85 ℃, the time is 30 minutes.

[0059] Packaging: The dried black tea enters the automatic packaging machine for packaging.

[0060] Example 4

[0061] This embodiment provides a primary processing process of Dianhong tea, comprising the following steps:

[0062] Intelligent withering process: Fresh leaves are automatically fed into the withering machine in the withering room. The withering machine automatically spreads 6 cm. The withering time of fresh leaves is set to 8 hours using the intelligent temperature and humidity control system, timed fresh air system, and high-pressure gas tea turning system. The temperature is controlled at 22°C and the withering humidity is controlled at 55% for the first 2 hours. The temperature is controlled at 25°C and the humidity is controlled at 70% for the last 6 hours. The moisture content is controlled at 58% and the uniformity is 95% at the end of withering.

[0063] Intelligent program rolling process: the central control console controls all rolling machines through program. The rolling process starts with air compression: air compression for 30 minutes, light compression for 5 minutes, heavy compression for 5 minutes, and light compression for 3 minutes. After rolling, the rolled tea leaves are evenly broken up using a deblocking machine.

[0064] Intelligent fermentation process: In the intelligent fermentation room, the stacking thickness of the fermented tea leaves is controlled at 11 cm, the fermentation temperature is set at 25°C, the humidity is 80%, the fermentation time is 7 hours, and the fermentation oxygen concentration is 20% in the first 4 hours and 30% in the last 3 hours of fermentation.

[0065] Intelligent variable temperature drying process: using intelligent dehumidification and cooling equipment, the first stage high temperature drying temperature is 90℃, the time is 40min. Then the temperature is quickly cooled to 26℃, cooled at room temperature for 20min and dehumidified, and the last stage low temperature drying temperature is 80℃, the time is 40min.

[0066] Packaging: The dried black tea enters the automatic packaging machine for packaging.

[0067] Example 5

[0068] This embodiment provides a primary processing process of Dianhong tea, comprising the following steps:

[0069] Intelligent withering process: Fresh leaves are automatically fed into the withering machine in the withering room. The withering machine automatically spreads 10 cm. The withering time of fresh leaves is set to 12 hours using the intelligent temperature and humidity control system, timed fresh air system, and high-pressure gas tea turning system. The temperature is controlled at 25°C and the withering humidity is controlled at 70% for the first 5 hours. The temperature is controlled at 28°C and the humidity is controlled at 80% for the last 7 hours. The moisture content is controlled at 61% and the uniformity is 94% at the end of withering.

[0070] Intelligent program rolling process: the central control console controls all rolling machines through program. The rolling process starts with air compression: air compression for 50 minutes, light compression for 2 minutes, heavy compression for 15 minutes, and light compression for 10 minutes. After rolling, the rolled tea leaves are evenly broken up using a deblocking machine.

[0071] Intelligent fermentation process: In the intelligent fermentation room, the stacking thickness of the fermented tea leaves is controlled at 11 cm, the fermentation temperature is set at 25°C, the humidity is 80%, the fermentation time is 7 hours, and the fermentation oxygen concentration is 20% in the first 4 hours and 30% in the last 3 hours of fermentation.

[0072] Intelligent variable temperature drying process: using intelligent dehumidification and cooling equipment, the front stage high temperature drying temperature is 105 ℃, the time is 40 minutes, and then quickly cooled to 26 ℃, cooled at room temperature for 50 minutes and dehumidified, and the rear stage low temperature drying temperature is 90 ℃, the time is 40 minutes.

[0073] Packaging: The dried black tea enters the automatic packaging machine for packaging.

[0074] Example 6

[0075] This embodiment provides a modernized primary processing process for Dianhong tea, which is basically the same as that of Embodiment 1, except that the withering process is different. The withering time of fresh leaves is set to 10 h, the temperature is controlled to 23° C., the withering humidity is controlled to 68%, and the uniformity is 93%.

[0076] Example 7

[0077] This embodiment provides a modernized Dianhong tea primary processing process, which is basically the same as that of Embodiment 1, except that the withering process is different. The withering time of fresh leaves is set to 10 hours, the temperature is controlled to 27°C, and the humidity is controlled to 75%.

[0078] Example 8

[0079] This embodiment provides a modernized primary processing process for Dianhong tea, which is basically the same as Embodiment 1, except that the drying process is different. Intelligent dehumidification and cooling equipment is used to adopt a front-stage high-temperature drying temperature of 97°C for 60 minutes, and a rear-stage low-temperature drying temperature of 85°C for 60 minutes.

[0080] Comparative Example 1

[0081] This comparative example provides a modernized Dianhong tea primary processing process, which is basically the same as Example 1, except that the fermentation process is different. In this comparative example, the oxygen concentration of the entire fermentation process is controlled at 20%.

[0082] Comparative Example 2

[0083] This embodiment provides a modernized Dianhong tea primary processing process, which is basically the same as Example 1, except that the fermentation process is different. In this comparative example, the oxygen concentration of the entire fermentation process is controlled at 35%.

[0084] Experimental Example 1: Healthy Ingredient Content

[0085] Test method: Water extract is determined according to GB / T 8305-2013; polyphenols are determined according to GB / T 8313-2018; free amino acids are determined according to GB / T8314-2013; theaflavins, thearubigins and theabrownins are determined by colorimetry.

[0086] name water leachate Free amino acids Theaflavins Thearubigins Theabrownin Example 1 42.55％ 2.95％ 0.55％ 13.1％ 14.9％ Example 2 42.21％ 2.80％ 0.50％ 13.6％ 14.3％ Example 3 41.53％ 2.61％ 0.4％ 12.6％ 13.4％ Example 4 42.66％ 2.90％ 0.60％ 13.9％ 15.3％ Example 5 42.01％ 2.70％ 0.50％ 12.9％ 13.9％ Example 6 41.35％ 2.65％ 0.50％ 12.8％ 13.9％ Example 7 39.60％ 2.63％ 0.41％ 12.63％ 12.01％ Example 8 41.30％ 3.11％ 0.40％ 12.2％ 13.6％ Comparative Example 1 36.85％ 2.29％ 0.35％ 11.69％ 10.1％ Comparative Example 2 38.15％ 2.38％ 0.36％ 12.81％ 11.7％

[0087] Experimental Example 2

[0088] Selected are college tea, Meizhan tea, one bud two leaf tea, large leaf broken tea, and wild tea which are used in large quantities in Fengqing, and the oxygen enrichment method of Example 1 of the present invention and the traditional method are used to prepare Dianhong tea, wherein the traditional method is as follows:

[0089] Withering: Under natural temperature and humidity conditions, add a fan to blow from bottom to top, wither for 11 hours, and spread the leaves to a thickness of 16 cm.

[0090] Rolling: air pressing for 20 minutes, light pressing for 40 minutes, heavy pressing for 5 minutes, light pressing for 10 minutes, air pressing for 10 minutes. After rolling, break up the rolled tea leaves evenly.

[0091] Fermentation: Under natural temperature and humidity conditions, the fermentation method is stacked with a thickness of about 14cm and a fermentation time of 11 hours.

[0092] Drying: First dry at 110℃ for 25 minutes, cool naturally, and then dry at 100℃ for 25 minutes.

[0093] Packaging: The dried black tea enters the automatic packaging machine for packaging.

[0094] After drying, samples were taken for physical and chemical component testing, and the black tea made by the traditional method was compared with the black tea after oxygen-enriched fermentation using the new process. The test results are shown in the table below.

[0095] Table 1 College Tea Composition Test Table

[0096] name water leachate Free amino acids Theaflavins Thearubigins Theabrownin The present invention is oxygen-enriched 42.17％ 3.38％ 0.5％ 15.1％ 17.5％ Traditional methods 35.82％ 3.21％ 0.1％ 13.9％ 16.8％

[0097] Table 2 Meizhan tea composition test table

[0098] name water leachate Free amino acids Theaflavins Thearubigins Theabrownin The present invention is oxygen-enriched 42.41％ 2.96％ 0.8％ 13.8％ 14.4％ Traditional methods 36.98％ 2.50％ 0.5％ 11.4％ 13.2％

[0099] Table 3 One bud two leaf tea composition test table

[0100] name water leachate Free amino acids Theaflavins Thearubigins Theabrownin The present invention is oxygen-enriched 44.55％ 2.70％ 0.9％ 15.3％ 15.7％ Traditional methods 40.90％ 2.19％ 0.5％ 9.8％ 10.0％

[0101] Table 4 Components of large leaf broken tea

[0102] name water leachate Free amino acids Theaflavins Thearubigins Theabrownin The present invention is oxygen-enriched 37.14％ 2.42％ 1.7％ 15.8％ 17.4％ Traditional methods 35.81％ 1.71％ 1.3％ 12.5％ 16.6％

[0103] Table 5 Wild tea ingredient detection table

[0104] name water leachate Free amino acids Theaflavins Thearubigins Theabrownin The present invention is oxygen-enriched 39.48％ 2.52％ 0.9％ 16.5％ 15.2％ Traditional methods 35.06％ 1.89％ 0.4％ 14.5％ 13.5％

[0105] It can be seen from the table that the contents of water extracts, free amino acids, theaflavins, thearubigins and theabrownins in all examples in the samples are higher than those in the corresponding proportions.

[0106] Figure 2 The content of the whole extract of the sample is 35.06%-44.55%, and the content of the black tea water extract prepared by the new process technology of the present invention is increased by 8.9%-17.7%.

[0107] Figure 3 The overall free amino acid content of the samples was 1.71%-3.38%. After fermentation using the new process technology of the present invention, the content increased by 5.3%-41.3%, and the freshness, mellowness and floral aroma of the tea soup were increased.

[0108] Figure 4 The overall theaflavins content of the samples is 0.1%-0.7%. The theaflavins content of the raw materials of colleges and universities is relatively low, while the theaflavins content of Meizhan, Yiya Erye and Quyu is relatively high. After fermentation prepared by the new process technology of the present invention, the increase is 40%-133%.

[0109] Figure 5 The thearubigins in the samples range from 9.8% to 16.5%, and the thearubigins in wild raw materials are relatively high. After fermentation with the new process technology of the present invention, the increase is 8.6% to 26.4%.

[0110] Figure 6 The theabrownin content of the samples is 10.0%-17.5%, the theabrownin content of the raw material of one bud and two leaves is lower, and the theabrownin content of the raw material of college and large-leaf broken tea is relatively higher; after fermentation prepared by the new process technology of the present invention, the increase is 4.2%-12.6%.

[0111] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A modernized Dianhong tea primary processing process, characterized in that: It includes withering process, rolling process, fermentation process and drying process, wherein the temperature of the fermentation process is 22℃-28℃, the humidity is 75%-95%, the total time is 4h-12h, the fermentation oxygen concentration is 19%-21% in the first 2h-4h, and 25%-35% in the last 2h-8h of fermentation; The withering time is 8-12 hours. During withering, the temperature will rise from 22℃-25℃ to 25℃-28℃ within 2h-5h, and the humidity will also rise from 55%-70% to 70%-80%; The drying process includes a first stage drying at 90°C-105°C, intermediate cooling and dehumidification at room temperature, and a second stage drying at 80°C-90°C; The first stage of the drying process has a drying time of 30 min to 50 min, a cooling time of 20 min to 50 min, and a second stage of the drying process has a drying time of 30 min to 50 min.

2. A modernized Dianhong tea primary processing process according to claim 1, characterized in that: At the end of withering, the moisture content is controlled at 58%-61%, and the uniformity is greater than 90%.

3. A modernized Dianhong tea primary processing process according to claim 1, characterized in that: During withering, the tea leaves are piled to a thickness of 6cm-10cm.

4. A modernized Dianhong tea primary processing process according to claim 1, characterized in that: The kneading process is: first air pressing for 30min-50min, then light pressing for 5min-20min, then heavy pressing for 5min-15min, and finally light pressing for 3min-10min.

5. A modernized Dianhong tea primary processing process according to claim 1, characterized in that: During fermentation, the tea leaves are piled up to a thickness of 8cm-15cm.

6. A modernized Dianhong tea primary processing process according to claim 1, characterized in that: After fermentation, the uniformity is greater than 90%.

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