A new processing technology of bar-shaped black tea

Abstract

The present application relates to a kind of novel strip black tea processing technology, comprising the following steps: (1) raw material collection: picking single bud fresh leaf as raw material;(2) wilting: fresh leaf is evenly spread on wilting groove, wilting to fresh leaf loss on weight rate reaches 35~40%;(3) strip making: in strip making machine control pressure degree and making, see tea juice exudes;(4) fermentation: after making tea leaf is placed into fermentation machine, cover white cloth, control fermentation temperature 25~30 DEG C, humidity 80~90% and time 150~200 minutes;(5) secondary drying: drying on strip making machine, 85~95 DEG C is dried to water loss rate 75~80%, while straight strip type is made and timely pressure is added according to strip type;The tea leaf that comes out is promptly scattered, and after tea leaf moisture is evenly redistributed, it is again on machine and dried to tea leaf moisture content ≤6% at 80~90 DEG C, and finished product is formed. Through the process of the present application, the finished tea leaf is flat in shape, straight, dark in color, with golden tips, and when brewed in a cup, the single buds stand upright, with sweet and mellow taste, and fruit and flower aroma.

Description

Technical Field

[0001] This invention relates to the field of tea processing technology, and specifically discloses a novel processing technology for strip-shaped black tea. Background Technology

[0002] Tea making, also known as tea processing, refers to the process by which fresh tea buds and leaves are processed into various semi-finished or finished tea products through various tea-making procedures.

[0003] The existing processing steps for straight-strip black tea are as follows: (1) Fresh tea leaves with one bud and one leaf are picked as raw materials; (2) Spread the fresh leaves evenly on the withering trough, with a thickness of 5-10cm, and wither for 8-11 hours. When the weight loss of the fresh leaves reaches 30-35%, they can be kneaded. (3) Kneading time is 110-130 minutes until the tea juice is fully kneaded out and adheres to the surface of the leaves, and the tea strips are slightly sticky; (4) Place the kneaded tea leaves into a bamboo basket, cover them with a raw white cloth, and ferment them according to the usual fermentation temperature, humidity, and time. (5) After breaking up the fermented leaves, put them into the strip forming machine trough for strip forming. The amount of leaves fed is 0.5kg / time for strip forming and shaping. The temperature is controlled at 45~55℃ and the holding time is 8~11 minutes. The product is formed and discharged. (6) Dry the tea leaves at 90±5℃ until the moisture loss rate reaches 80%. Spread the tea leaves out in time and wait for the moisture to be redistributed evenly. Then dry them at 80~90℃ until the moisture content of the tea leaves is 6±0.5%.

[0004] Traditional black tea processing techniques make it difficult to shape the tea leaves into straight strips after kneading, thus losing the characteristic style of strip-shaped black tea. During the kneading process, all the air between the tea cell walls is expelled, so the tea leaves cannot stand upright in the cup after brewing, resulting in a less appealing appearance. Summary of the Invention

[0005] The purpose of this invention is to provide a black tea processing method that replaces the traditional rolling process with a shaping process to solve the above problems. This results in a finished tea with a flat, straight shape, a dark and lustrous color with golden tips, and a new style characterized by single buds standing upright when brewed in a cup. The tea also has a sweet and mellow taste with floral and fruity aromas.

[0006] The technical method used in this invention is as follows: A novel processing technique for strip-shaped black tea includes the following steps: (1) Raw material collection: Fresh leaves of single buds are picked as raw materials. Single buds should not have fish leaves and should have 3-5mm tender stems. (2) Withering: Spread the fresh leaves evenly on the withering trough, with a thickness of 3-5cm. Keep the room temperature at 25-30℃ and wither for 8-11 hours until the weight loss of the fresh leaves reaches 35-40%. (3) Shaping and shaping (replacing the traditional kneading process): A special process of applying pressure and controlling the force on the shaping machine for 60 to 80 minutes until most of the cell walls on the surface of the tea leaves are broken and the internal cell walls are moderately damaged by pressure. By controlling the pressure, some air is retained between the cell walls, and the tea juice is slightly seeped out. (4) Fermentation: After shaping, put the tea leaves into a fermentation machine, cover them with a white cloth, control the fermentation temperature at 25~30℃, humidity at 90% or more, and time at 150~200 minutes, until the grassy smell disappears, the leaves turn yellow-red, and a faint floral and fruity fragrance is emitted. (5) Secondary drying: Dry the tea leaves on a shaping machine at a temperature of 85~95℃ until the moisture content is 20~25%. At the same time, straighten the tea leaves and apply pressure as needed depending on the shape of the leaves. Spread the tea leaves out of the machine in time. After the moisture of the tea leaves is redistributed evenly, put them back on the shaping machine and dry them at 80~90℃ until the moisture content of the tea leaves is ≤6%.

[0007] Furthermore, in step (4), the fermentation temperature is controlled at 28°C, the humidity at 85%, and the time at 180 minutes.

[0008] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: The black tea processing technology of this invention uses bud-type tea as raw material and replaces the traditional rolling (shaking) process with a new strip shaping process. After fermentation and drying, the resulting tea product has a flat and straight shape, a dark and lustrous color with golden hairs, and a new style of single buds standing upright when brewed in a cup. It has a sweet and mellow taste and floral and fruity aroma. Attached Figure Description

[0009] Figure 1 This is a diagram showing the brewing effect of the finished black tea processed according to the present invention. Detailed Implementation

[0010] Example 1

[0011] A novel processing technique for strip-shaped black tea includes the following steps: (1) Raw material collection: Fresh leaves with single buds are picked as raw materials; (2) Withering: Spread the fresh leaves evenly on the withering trough, with a thickness of 5cm, keep the room temperature at 30℃, and wither for 8 hours until the weight loss rate of the fresh leaves reaches 40%. (3) Shaping the tea leaves: Apply pressure to the tea leaves on the shaping machine, and apply pressure in a "heavy-heavy-light" manner for 80 minutes, until the tea juice seeps out; (4) Fermentation: After shaping, put the tea leaves into a fermentation machine, cover them with a raw white cloth, control the fermentation temperature at 25℃, humidity at 80% and time at 200 minutes, ferment until the grassy smell disappears, the leaves turn yellow-red, and emit a faint floral and fruity fragrance. (5) Secondary drying: Dry the tea leaves on a shaping machine at 85℃ until the moisture content is 20%, while straightening the tea leaves and applying pressure as needed depending on the shape. Spread the tea leaves out of the machine in time, and after the moisture is redistributed evenly, put them back on the shaping machine and dry them at 90℃ until the moisture content is ≤6%. Example 2

[0012] A novel processing technique for strip-shaped black tea includes the following steps: (1) Raw material collection: Fresh leaves with single buds are picked as raw materials; (2) Withering: Spread the fresh leaves evenly on the withering trough, with a thickness of 5cm, keep the room temperature at 25℃, and wither for 11 hours until the weight loss of the fresh leaves reaches 35%. (3) Shaping the tea leaves: Apply pressure to the tea leaves on the shaping machine, and apply pressure in a "heavy-light-heavy" manner for 80 minutes, until the tea juice seeps out; (4) Fermentation: After shaping, put the tea leaves into a fermentation machine, cover them with a raw white cloth, control the fermentation temperature at 30℃, humidity at 90% and time at 150 minutes, ferment until the grassy smell disappears, the leaves turn yellow-red, and emit a faint floral and fruity fragrance. (5) Secondary drying: Dry the tea leaves on a shaping machine at 90℃ until the moisture content is 23%, while straightening the tea leaves and applying pressure as needed depending on the shape. Spread the tea leaves out of the machine in time, and after the moisture is redistributed evenly, put them back on the shaping machine and dry them at 85℃ until the moisture content is ≤6%. Example 3

[0013] A novel processing technique for strip-shaped black tea includes the following steps: (1) Raw material collection: Fresh leaves with single buds are picked as raw materials; (2) Withering: Spread the fresh leaves evenly on the withering trough, with a thickness of 5cm, keep the room temperature at 28℃, and wither for 10 hours until the weight loss rate of the fresh leaves reaches 40%. (3) Shaping the tea leaves: Apply pressure to the tea leaves on the shaping machine, and apply pressure in a "light-heavy-heavy" manner for 80 minutes, until the tea juice seeps out; (4) Fermentation: After shaping, put the tea leaves into a fermentation machine, cover them with a raw white cloth, and control the fermentation temperature at 28℃, humidity at 85% and time at 180 minutes. Ferment until the grassy smell disappears, the leaves turn yellow-red, and a faint floral and fruity fragrance is emitted. (5) Secondary drying: Dry the tea leaves on a shaping machine at 95℃ until the moisture content is 25%, while straightening the tea leaves and applying pressure as needed depending on the shape. Spread the tea leaves out of the machine in time, and after the moisture is redistributed evenly, put them back on the shaping machine and dry them at 80℃ until the moisture content is ≤6%.

[0014] The process omits the rolling (shaking) step, which is used to completely break down the cell walls of the tea leaves and expel internal air. This application uses a shaping machine to break down the cell walls by applying pressure, while controlling the pressure to retain some air between the cell walls. The degree of cell wall damage directly affects the subsequent fermentation of the tea. Applying pressure on the shaping machine while retaining some air between the cell walls, and controlling the pressure, is the core of this invention, directly determining whether the finished tea leaves can stand upright in the cup. Drying is also completed on the shaping machine, and shaping is taken into account during drying. Managing the shape of the tea leaves determines whether the finished product can maintain a straight appearance. Controlling the fermentation temperature, humidity, and time is also the core of this invention, directly affecting the taste of the finished product. The final product is a flat, straight, dark-colored black tea with golden tips, in which each single bud stands upright when brewed in the cup.

[0015] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention.

Claims

1. A novel processing technology for strip-shaped black tea, characterized in that: Includes the following steps: (1) Raw material collection: Fresh leaves of single buds are picked as raw materials. Single buds should not have fish leaves and should have 3-5mm tender stems. (2) Withering: Spread the fresh leaves evenly on the withering trough, with a thickness of 3-5cm. Keep the room temperature at 25-30℃ and wither for 8-11 hours until the weight loss of the fresh leaves reaches 35-40%. (3) Shaping the tea leaves: Shaping the tea leaves on the shaping machine by controlling the pressure for 60-80 minutes, until the tea juice seeps out; (4) Fermentation: After shaping, put the tea leaves into a fermentation machine, cover them with a white cloth, and control the fermentation temperature at 25~30℃, humidity at 80~90%, and time at 150~200 minutes. (5) Secondary drying: Dry the tea leaves on a shaping machine at a temperature of 85~95℃ until the moisture content is 20~25%. At the same time, straighten the tea leaves and apply pressure as needed depending on the shape of the leaves. Spread the tea leaves out of the machine in time. After the moisture of the tea leaves is redistributed evenly, put them back on the shaping machine and dry them at 80~90℃ until the moisture content of the tea leaves is ≤6%.

2. The novel strip-shaped black tea processing technology according to claim 1, characterized in that: In step (4), the fermentation temperature is controlled at 28°C, the humidity at 85%, and the time at 180 minutes.

Images