CN105166151A - Method for preparing kung-fu black tea - Google Patents
Method for preparing kung-fu black tea Download PDFInfo
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- CN105166151A CN105166151A CN201510625268.9A CN201510625268A CN105166151A CN 105166151 A CN105166151 A CN 105166151A CN 201510625268 A CN201510625268 A CN 201510625268A CN 105166151 A CN105166151 A CN 105166151A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 20
- 235000020279 black tea Nutrition 0.000 title abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 32
- 238000012216 screening Methods 0.000 claims abstract description 16
- 239000002932 luster Substances 0.000 claims abstract description 9
- 244000025254 Cannabis sativa Species 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 238000004898 kneading Methods 0.000 claims description 15
- 241000196324 Embryophyta Species 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 230000011218 segmentation Effects 0.000 claims description 6
- 206010020843 Hyperthermia Diseases 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 230000036031 hyperthermia Effects 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 208000016261 weight loss Diseases 0.000 claims description 5
- 230000004580 weight loss Effects 0.000 claims description 5
- 235000013616 tea Nutrition 0.000 abstract description 45
- 239000003205 fragrance Substances 0.000 abstract description 9
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 235000014347 soups Nutrition 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
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- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 238000005842 biochemical reaction Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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Abstract
The invention relates to a method for preparing kung-fu black tea. The method includes the nine steps of fresh leaf picking, withering, green making, rolling, temperature control fermenting, drying forming, staged fragrance enhancing, screening tidying and packaging. According to the finished kung-fu black tea prepared with the preparing method, appearance strips are compact and straight, the color and luster is black and oily, the soup color is bright red, tea fragrance is endurable, taste is mellow, internal fragrance is strong, tea soup is bright in color, and the color quality, the fragrance quality and the taste quality of the black tea are comprehensively improved. The quality grade of the product is high, and the increasing taste requirements of consumers can be met.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of preparation method of black kung fu tea.
Background technology
Maximum a kind of teas consumed in the world by black tea, and existing black tea is generally divided into three types, souchong, black kung fu tea and red fannings.Wherein, black kung fu tea is the distinctive black tea kind of China.The black kung fu tea place of production is comparatively wide, and black kung fu tea raw material is delicate, and work processed is meticulous, and profile bar rope is tightly straight, and together even, color and luster Wu Run, gives off a strong fragrance, flavour alcohol and and sweet dense, soup look, root of Ford Metalleaf is gorgeous to become clear, and has form quality and to hold concurrently excellent qualitative characteristics.Along with the generally raising of people's living standard, the quality of black tea is had higher requirement, in the process of black kung fu tea, because the place of production, raw material, processing technology and artificial factor are too many, quality balance is difficult to ensure card, and the finished product processed is uneven, when forming millet paste, color and luster is partially dark, and mouthfeel is jerky, and flavour is flat, after brewing, soup look red is dark and muddy, and the problem such as more than root of Ford Metalleaf is dark, is difficult to the needs meeting current consumption.Not only affect the good looking appearance of tealeaves, and affect product interior quality.
Summary of the invention
The present invention, in order to solve problems of the prior art, provides that a kind of fragrance is pure, mouthfeel is good, the black tea processing method of product quality equalization stable, specifically a kind of preparation method of black kung fu tea.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of black kung fu tea, comprises the steps:
(1) leaf picking: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: evenly spread by the above-mentioned fresh leaf chosen and withering on frame screen cloth, thickness is 1.5 ~ 2cm, and withering temperature is 25 ~ 28 DEG C, and withering time is 10 ~ 12h, and fresh leaf weight-loss ratio reaches 25 ~ 35%;
(3) green grass or young crops is done: be placed into by withering leaf to shake in blue or green equipment and carry out doing blue or green process for three times, every is thrown leaf amount is 8 ~ 10kg, and for the first time, shaking blue or green rotating speed is 50 ~ 60 turns/min, and shaking the blue or green time is 5 ~ 10 minutes; For the second time, shaking blue or green rotating speed is 70 ~ 80 turns/min, and shaking the blue or green time is 10 ~ 15 minutes; For the third time, shaking blue or green rotating speed is 50 ~ 60 turns/min, and shaking the blue or green time is 20 ~ 25 minutes; The time interval of at every turn shaking between green grass or young crops is 40 ~ 60 minutes; Do after green grass or young crops is terminated and wither standing for tealeaves 3 ~ 5 hours;
(4) knead: the fresh leaf after doing green grass or young crops and withering is thrown by the throwing leaf amount of 20 ~ 30kg and at temperature 30 ~ 40 DEG C, kneads 60-70min in kneading in equipment, reach rolled twig rate more than 90%, when tealeaves local general red or in pistac and tea juice is excessive do not become drip time, stop kneading;
(5) temperature controlled fermentation: the tealeaves after kneading is put into Zymolysis Equipment, control temperature and time ferment, tealeaves is paved into the fermentation layer that thickness is 15 ~ 18cm, in Zymolysis Equipment, continue 4 ~ 5 hours, temperature controls at 35 ~ 38 DEG C, when fermentation tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital, stops fermentation;
(6) drying forming: will put into drying plant and dry after the tea deblocking after fermentation, first carry out low temperature drying, temperature controls at 30 ~ 35 DEG C, carries out low temperature and dries slowly; When drying tea leaves to water content 25 ~ 30% time, carry out hyperthermia drying, temperature controls at 100 ~ 110 DEG C, until water content 13 ~ 15% time, drying plant shuts down, and dries complete;
(7) segmentation Titian: the tealeaves after oven dry is put into aroma increasing equipment and carries out Titian process, first low temperature Titian, temperature controls at 40 ~ 50 DEG C, and the Titian time is 40 ~ 50 minutes; Warm Titian again, it is 80 ~ 90 DEG C that temperature controls in temperature, and the Titian time is 20 ~ 30 minutes, and being dried to water content of tea is 12 ~ 15%; Final high temperature Titian, temperature controls at 140 ~ 150 DEG C, and the Titian time is 10 ~ 15 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes;
(8) screening arranges: after the tealeaves after Titian being taken out from aroma increasing equipment timely airing cooling, carry out screening, classification, removes the fannings end in tealeaves finished product, powder and pornographic movie, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
Blue or green step is done in the preparation process in accordance with the present invention by employing, its effect makes leafiness moisture balanced, shake leafiness through move and sieve, the process such as shake, the moisture obstructed in arteries and veins can be promoted to carry toward mesophyll cell, the soft state of withering of original leafiness is disappeared, turn existing anabiosis, blade presents the state of fresh leaf.Shake the blue or green external source driving force as tea tip inside and outside Water Transport and diffusion, the flow of water of leaf and stalk can be made to reach a dynamic balancing height point by once shaking green grass or young crops, then the air blue stage is entered, due to stalk, leaf rate-of-loss of coolant differs, leaf dehydration reduces the flow of water, affect stalk water shunting to blade, at the end of air blue, stalk, between leaf, the flow of water is in dynamic balancing low spot, carry out second time again to shake green grass or young crops and then destroy previous moisture dynamic balancing, produce new moisture dynamic balancing, shake blue or green and air blue alternation procedure, the tea tip is under desiccation, in its body, moisture adjusts, the continuous formative dynamics balance of moisture, this dynamic equilibrium makes water as solvent and dark agent, affect reaction in a series of leaf.Moisture participates in various physiology course and biochemical reaction, water absorption reaction in the immanent cause causing leaf water potential to change the mainly change of turgescence and cell liquid concentration, biochemical reaction and the reaction that discharges water change moisture concentration every now and then, the redox of polyphenols, Ascorbic Acid Oxidation is reacted, the formation of some aroma substances.Shake the blue or green decomposition and the release that promote fragrance, form the flavor component of black tea uniqueness.Again by air blue, promote autoxidation and the conversion of inclusion, soluble substance in leaf is increased, and this is the material base that black tea flavour is dense or mellow.Doing green grass or young crops can make black tea fragrance component significantly increase, and shakes the blue or green process changeover interior quality of black tea as seen, improves the quality of black tea in look, perfume and mouthfeel.
Adopt the preparation method of a kind of black kung fu tea of the present invention, compared with prior art, its beneficial effect is: tealeaves is by plucking, wither, do green grass or young crops, knead, temperature controlled fermentation, carry out drying forming technique at twice and divide carrying out segmentation Titian technique for three times, and the control to its technological parameter condition, black kung fu tea finished product profile bar rope prepared by employing processing method of the present invention is tightly straight, there is color and luster pitch-black glossy, the glow of soup look, tea is fragrant lasting, flavour is mellow, endoplasm gives off a strong fragrance, millet paste color is vivid, General Promotion black tea is at look, quality in fragrant and mouthfeel.Its product quality grade is high, can meet the taste demand that consumer is more and more higher.
Detailed description of the invention
In order to the explanation of more confiscating enforcement of the present invention, further illustrate the present invention below in conjunction with specific embodiment.Example only for explaining the present invention, instead of limits scope of the present invention.
Embodiment 1:
A preparation method for black kung fu tea, comprises the steps:
(1) leaf picking: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: evenly spread by the above-mentioned fresh leaf chosen and withering on frame screen cloth, thickness is 1.5 ~ 1.8cm, and withering temperature is 25 ~ 26 DEG C, and withering time is 10 ~ 12h, and fresh leaf weight-loss ratio reaches 25 ~ 30%;
(3) green grass or young crops is done: be placed into by withering leaf to shake in blue or green equipment and carry out doing blue or green process for three times, every is thrown leaf amount is 8kg, and for the first time, shaking blue or green rotating speed is 50 ~ 55 turns/min, and shaking the blue or green time is 5 ~ 8 minutes; For the second time, shaking blue or green rotating speed is 70 ~ 75 turns/min, and shaking the blue or green time is 10 ~ 12 minutes; For the third time, shaking blue or green rotating speed is 55 ~ 60 turns/min, and shaking the blue or green time is 20 ~ 22 minutes; The time interval of at every turn shaking between green grass or young crops is 40 minutes; Do after green grass or young crops is terminated and wither standing for tealeaves 3 hours;
(4) knead: the fresh leaf after doing green grass or young crops and withering is thrown by the throwing leaf amount of 20kg and at temperature 30 ~ 35 DEG C, kneads 60-65min in kneading in equipment, reach rolled twig rate more than 90%, when tealeaves local general red or in pistac and tea juice is excessive do not become drip time, stop kneading;
(5) temperature controlled fermentation: the tealeaves after kneading is put into Zymolysis Equipment, control temperature and time ferment, tealeaves is paved into the fermentation layer that thickness is 15 ~ 16cm, in Zymolysis Equipment, continue 4 hours, temperature controls at 35 ~ 37 DEG C, when fermentation tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital, stops fermentation;
(6) drying forming: will put into drying plant and dry after the tea deblocking after fermentation, first carry out low temperature drying, temperature controls at 30 ~ 32 DEG C, carries out low temperature and dries slowly; When drying tea leaves to water content 25 ~ 28% time, carry out hyperthermia drying, temperature controls at 100 ~ 105 DEG C, until water content 13 ~ 14% time, drying plant shuts down, and dries complete;
(7) segmentation Titian: the tealeaves after oven dry is put into aroma increasing equipment and carries out Titian process, first low temperature Titian, temperature controls at 40 ~ 45 DEG C, and the Titian time is 40 minutes; Warm Titian again, it is 80 ~ 85 DEG C that temperature controls in temperature, and the Titian time is 30 minutes, and being dried to water content of tea is 12 ~ 13%; Final high temperature Titian, temperature controls at 140 ~ 145 DEG C, and the Titian time is 10 ~ 12 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes;
(8) screening arranges: after the tealeaves after Titian being taken out from aroma increasing equipment timely airing cooling, carry out screening, classification, removes the fannings end in tealeaves finished product, powder and pornographic movie, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
Embodiment 2:
A preparation method for black kung fu tea, comprises the steps:
(1) leaf picking: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: evenly spread by the above-mentioned fresh leaf chosen and withering on frame screen cloth, thickness is 1.6 ~ 2cm, and withering temperature is 26 ~ 28 DEG C, and withering time is 10 ~ 12h, and fresh leaf weight-loss ratio reaches 28 ~ 32%;
(3) green grass or young crops is done: be placed into by withering leaf to shake in blue or green equipment and carry out doing blue or green process for three times, every is thrown leaf amount is 10kg, and for the first time, shaking blue or green rotating speed is 55 ~ 60 turns/min, and shaking the blue or green time is 6 ~ 10 minutes; For the second time, shaking blue or green rotating speed is 75 ~ 80 turns/min, and shaking the blue or green time is 12 ~ 15 minutes; For the third time, shaking blue or green rotating speed is 55 ~ 60 turns/min, and shaking the blue or green time is 23 ~ 25 minutes; The time interval of at every turn shaking between green grass or young crops is 50 minutes; Do after green grass or young crops is terminated and wither standing for tealeaves 4 hours;
(4) knead: the fresh leaf after doing green grass or young crops and withering is thrown by the throwing leaf amount of 25kg and at temperature 32 ~ 38 DEG C, kneads 65-70min in kneading in equipment, reach rolled twig rate more than 90%, when tealeaves local general red or in pistac and tea juice is excessive do not become drip time, stop kneading;
(5) temperature controlled fermentation: the tealeaves after kneading is put into Zymolysis Equipment, control temperature and time ferment, tealeaves is paved into the fermentation layer that thickness is 16 ~ 18cm, in Zymolysis Equipment, continue 5 hours, temperature controls at 36 ~ 38 DEG C, when fermentation tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital, stops fermentation;
(6) drying forming: will put into drying plant and dry after the tea deblocking after fermentation, first carry out low temperature drying, temperature controls at 32 ~ 35 DEG C, carries out low temperature and dries slowly; When drying tea leaves to water content 26 ~ 30% time, carry out hyperthermia drying, temperature controls at 100 ~ 110 DEG C, until water content 14 ~ 15% time, drying plant shuts down, and dries complete;
(7) segmentation Titian: the tealeaves after oven dry is put into aroma increasing equipment and carries out Titian process, first low temperature Titian, temperature controls at 45 ~ 50 DEG C, and the Titian time is 50 minutes; Warm Titian again, it is 85 ~ 90 DEG C that temperature controls in temperature, and the Titian time is 20 minutes, and being dried to water content of tea is 13 ~ 15%; Final high temperature Titian, temperature controls at 145 ~ 150 DEG C, and the Titian time is 12 ~ 15 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes;
(8) screening arranges: after the tealeaves after Titian being taken out from aroma increasing equipment timely airing cooling, carry out screening, classification, removes the fannings end in tealeaves finished product, powder and pornographic movie, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
Embodiment 3:
A preparation method for black kung fu tea, comprises the steps:
(1) leaf picking: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: evenly spread by the above-mentioned fresh leaf chosen and withering on frame screen cloth, thickness is 1.6 ~ 1.8cm, and withering temperature is 25 ~ 28 DEG C, and withering time is 10 ~ 12h, and fresh leaf weight-loss ratio reaches 28 ~ 35%;
(3) green grass or young crops is done: be placed into by withering leaf to shake in blue or green equipment and carry out doing blue or green process for three times, every is thrown leaf amount is 10kg, and for the first time, shaking blue or green rotating speed is 56 ~ 60 turns/min, and shaking the blue or green time is 8 ~ 10 minutes; For the second time, shaking blue or green rotating speed is 72 ~ 75 turns/min, and shaking the blue or green time is 13 ~ 15 minutes; For the third time, shaking blue or green rotating speed is 56 ~ 60 turns/min, and shaking the blue or green time is 22 ~ 25 minutes; The time interval of at every turn shaking between green grass or young crops is 45 minutes; Do after green grass or young crops is terminated and wither standing for tealeaves 5 hours;
(4) knead: the fresh leaf after doing green grass or young crops and withering is thrown by the throwing leaf amount of 30kg and at temperature 35 ~ 40 DEG C, kneads 60-68min in kneading in equipment, reach rolled twig rate more than 90%, when tealeaves local general red or in pistac and tea juice is excessive do not become drip time, stop kneading;
(5) temperature controlled fermentation: the tealeaves after kneading is put into Zymolysis Equipment, control temperature and time ferment, tealeaves is paved into the fermentation layer that thickness is 15 ~ 18cm, in Zymolysis Equipment, continue 4.5 hours, temperature controls at 36 ~ 38 DEG C, when fermentation tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital, stops fermentation;
(6) drying forming: will put into drying plant and dry after the tea deblocking after fermentation, first carry out low temperature drying, temperature controls at 30 ~ 32 DEG C, carries out low temperature and dries slowly; When drying tea leaves to water content 26 ~ 28% time, carry out hyperthermia drying, temperature controls at 100 ~ 110 DEG C, until water content 13 ~ 15% time, drying plant shuts down, and dries complete;
(7) segmentation Titian: the tealeaves after oven dry is put into aroma increasing equipment and carries out Titian process, first low temperature Titian, temperature controls at 42 ~ 46 DEG C, and the Titian time is 50 minutes; Warm Titian again, it is 83 ~ 86 DEG C that temperature controls in temperature, and the Titian time is 25 minutes, and being dried to water content of tea is 12 ~ 14%; Final high temperature Titian, temperature controls at 142 ~ 148 DEG C, and the Titian time is 13 ~ 15 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes;
(8) screening arranges: after the tealeaves after Titian being taken out from aroma increasing equipment timely airing cooling, carry out screening, classification, removes the fannings end in tealeaves finished product, powder and pornographic movie, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (1)
1. a preparation method for black kung fu tea, is characterized in that, comprises the steps:
(1) leaf picking: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: evenly spread by the above-mentioned fresh leaf chosen and withering on frame screen cloth, thickness is 1.5 ~ 2cm, and withering temperature is 25 ~ 28 DEG C, and withering time is 10 ~ 12h, and fresh leaf weight-loss ratio reaches 25 ~ 35%;
(3) green grass or young crops is done: be placed into by withering leaf to shake in blue or green equipment and carry out doing blue or green process for three times, every is thrown leaf amount is 8 ~ 10kg, and for the first time, shaking blue or green rotating speed is 50 ~ 60 turns/min, and shaking the blue or green time is 5 ~ 10 minutes; For the second time, shaking blue or green rotating speed is 70 ~ 80 turns/min, and shaking the blue or green time is 10 ~ 15 minutes; For the third time, shaking blue or green rotating speed is 50 ~ 60 turns/min, and shaking the blue or green time is 20 ~ 25 minutes; The time interval of at every turn shaking between green grass or young crops is 40 ~ 60 minutes; Do after green grass or young crops is terminated and wither standing for tealeaves 3 ~ 5 hours;
(4) knead: the fresh leaf after doing green grass or young crops and withering is thrown by the throwing leaf amount of 20 ~ 30kg and at temperature 30 ~ 40 DEG C, kneads 60-70min in kneading in equipment, reach rolled twig rate more than 90%, when tealeaves local general red or in pistac and tea juice is excessive do not become drip time, stop kneading;
(5) temperature controlled fermentation: the tealeaves after kneading is put into Zymolysis Equipment, control temperature and time ferment, tealeaves is paved into the fermentation layer that thickness is 15 ~ 18cm, in Zymolysis Equipment, continue 4 ~ 5 hours, temperature controls at 35 ~ 38 DEG C, when fermentation tender leaf color and luster is red even, the red inner general green grass or young crops of Lao Ye, green grass gas disappears, and has ripe fruital, stops fermentation;
(6) drying forming: will put into drying plant and dry after the tea deblocking after fermentation, first carry out low temperature drying, temperature controls at 30 ~ 35 DEG C, carries out low temperature and dries slowly; When drying tea leaves to water content 25 ~ 30% time, carry out hyperthermia drying, temperature controls at 100 ~ 110 DEG C, until water content 13 ~ 15% time, drying plant shuts down, and dries complete;
(7) segmentation Titian: the tealeaves after oven dry is put into aroma increasing equipment and carries out Titian process, first low temperature Titian, temperature controls at 40 ~ 50 DEG C, and the Titian time is 40 ~ 50 minutes; Warm Titian again, it is 80 ~ 90 DEG C that temperature controls in temperature, and the Titian time is 20 ~ 30 minutes, and being dried to water content of tea is 12 ~ 15%; Final high temperature Titian, temperature controls at 140 ~ 150 DEG C, and the Titian time is 10 ~ 15 minutes, and be 5.0 ~ 5.5% to water content of tea, Titian completes;
(8) screening arranges: after the tealeaves after Titian being taken out from aroma increasing equipment timely airing cooling, carry out screening, classification, removes the fannings end in tealeaves finished product, powder and pornographic movie, to improve tea leaf quality;
(9) pack: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
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| CN107319036A (en) * | 2017-08-22 | 2017-11-07 | 安化县卧龙源茶业有限责任公司 | A kind of black kung fu tea and preparation method thereof |
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| CN107494794A (en) * | 2017-09-29 | 2017-12-22 | 遵义林仙康茶旅有限公司 | A kind of processing technology of black tea |
| CN108402219A (en) * | 2018-04-27 | 2018-08-17 | 四川省农业科学院茶叶研究所 | A kind of black tea preparation method |
| CN109042940A (en) * | 2018-07-20 | 2018-12-21 | 四川省农业科学院茶叶研究所 | A kind of processing method reducing congou tea bitter taste |
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| CN107223727A (en) * | 2017-05-15 | 2017-10-03 | 安徽省抱儿钟秀茶业股份有限公司 | A kind of preparation technology of black tea |
| CN107319036A (en) * | 2017-08-22 | 2017-11-07 | 安化县卧龙源茶业有限责任公司 | A kind of black kung fu tea and preparation method thereof |
| CN107397225A (en) * | 2017-09-20 | 2017-11-28 | 贵州苗贵客贸易发展有限公司 | A kind of extracting method of green-tea extract |
| CN107494794A (en) * | 2017-09-29 | 2017-12-22 | 遵义林仙康茶旅有限公司 | A kind of processing technology of black tea |
| CN108402219A (en) * | 2018-04-27 | 2018-08-17 | 四川省农业科学院茶叶研究所 | A kind of black tea preparation method |
| CN108402219B (en) * | 2018-04-27 | 2021-08-06 | 四川省农业科学院茶叶研究所 | Black tea preparation method |
| CN109042940A (en) * | 2018-07-20 | 2018-12-21 | 四川省农业科学院茶叶研究所 | A kind of processing method reducing congou tea bitter taste |
| CN109042940B (en) * | 2018-07-20 | 2021-11-12 | 四川省农业科学院茶叶研究所 | Processing method for reducing bitter taste of congou black tea |
| CN109329495A (en) * | 2018-11-27 | 2019-02-15 | 安化云台山八角茶业有限公司 | The preparation method of Anhua black tea |
| CN110214826A (en) * | 2019-06-25 | 2019-09-10 | 福建省蓝湖食品有限公司 | A kind of black tea process of multisection type gradient leaf rotation |
| CN110959697A (en) * | 2019-10-31 | 2020-04-07 | 青川县绿勾坊茶业有限公司 | Preparation method of Qifo black tea |
| CN112106848A (en) * | 2020-09-29 | 2020-12-22 | 紫云自治县土红坡茶业有限公司 | Processing method of black tea |
| CN112219914A (en) * | 2020-10-21 | 2021-01-15 | 沅陵县田园茶乡生态茶叶专业合作社 | Method for improving quality of black tea leaves |
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