CN100397995C - Technology for mechanical and clean processing of black tea in different shapes - Google Patents
Technology for mechanical and clean processing of black tea in different shapes Download PDFInfo
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- CN100397995C CN100397995C CNB200510048730XA CN200510048730A CN100397995C CN 100397995 C CN100397995 C CN 100397995C CN B200510048730X A CNB200510048730X A CN B200510048730XA CN 200510048730 A CN200510048730 A CN 200510048730A CN 100397995 C CN100397995 C CN 100397995C
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Abstract
The present invention relates to a technology for mechanical and clean processing of black tea in different shapes, which belongs to the technical field of a tea manufacturing process. More specifically, the present invention relates to a technology for mechanical and clean processing of black tea in different shapes invented by innovation aiming at the single design and color of black tea products, combining the quality features of the black tea and according with cleanness production requirement, and simultaneously, the present invention is an innovation technique capable of effectively increasing black tea manufacture benefit. The technical scheme of the present invention mainly comprises the technology for mechanical and clean processing of black tea in four shapes which are a pin shape, a spiral shape, a flat shape and a granular shape. The present invention can be used for the mechanical and clean processing of the black tea of the four shapes.
Description
Technical field
The invention belongs to Tea Processing technology field, specifically relate to a kind of technology for mechanical and clean processing of black tea in different shapes.
Background technology
Nowadays, sell weak at large tea, occur under the situation of " selling the tea difficulty ", the high quality and favourable price of famous-brand and high-quality tea finds full expression, and some produce tea province (as: Zhejiang, Fujian, Hubei, Deng) suit measures to local conditions, adjust the Tea Production structure, the production practices of developing famous-brand and high-quality tea proved already that developing famous-brand and high-quality tea production was to improve the Tea Industry economic benefit, meet the need of market, relax the effective measures of large tea production and marketing contradiction.All kinds of famous-brand and high-quality tea that existing market is sold not only wins liking of consumers in general with its good endoplasm, and its grace, unique appearance also are to attract the consumer to select the main cause of buying.In the famous-brand and high-quality tea product a feast for the eyes, that form is different, famous green tea has accounted for more than 80% of total amount, and has greatly promoted the raising of green tea production economic benefit.And in contrast to this, account for the black tea of world's tea trade total amount more than 80%, then comparatively inferior, the famous-brand and high-quality black tea that profile is different, endoplasm is good is very few.And then the overall economic efficiency of famous-brand and high-quality tea do not obtain embodying fully, especially the broad space arranged still aspect the production of famous-brand and high-quality black tea.
For a long time, China's black tea manufacture mainly follows traditional processing technology, that is: wither, knead or rub cut, ferment, drying, because lacking, this technology improves the effective ground of black tea product profile " shaping " operation, make present black tea product mainly based on congou tea (bar shaped) and the red fannings of CTC, the product design pattern is single.Meanwhile, the excellent tea of being sold in the market of all kinds of forms and names is though profile is different, but its preparation method is mostly based on " craft ", and not only efficient is low, quality is difficult to guarantee, and because of human factor more, its technology is difficult for promoting, and is difficult to accomplish scale production; Simultaneously, analyze from the Tea Processing real process, " manual tea making " also easily causes the artificial influence to the tealeaves health except that easily causing the quality instability, be difficult to realize the production that cleans of tealeaves.In a word, the existing defective of above-mentioned existing black tea processing technology is to cause the main cause that the black tea manufacture benefit is low, quality is difficult to guarantee.
Summary of the invention
The objective of the invention is to overcome the deficiency of existing technology, a kind of technology for mechanical and clean processing of black tea in different shapes is provided.
Technical solution of the present invention is
1, aciculiform technology may further comprise the steps:
(1) withers: bright leaf evenly is spread out on the curtain that withers by 5-10cm is thin, naturally 19-22h withers, 20 ℃-28 ℃ of temperature, humidity 80%-85%, wherein the withering leaf moisture content 60%, food value of leaf softness, the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
(2) knead: concrete operations are, do not want compacting when throwing leaf, making it become nature to fill rub barrel gets final product, adding a cover the back is not pressurizeing, be to knead 5min under the condition of pneumatics, add light kneadding and twist with the fingers 5min, pneumatics and knead 3min, add light kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 6min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 60min, cell crashing ratio 80%-85%;
(3) fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15-20cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, fermentated leaves temperature effect is controlled at below 34 ℃ the time;
(4), shaping A: fermentated leaves being dropped into equably in the groove of carding machine, is reason bar 5min under 90 ℃ of conditions in temperature, and 6-7 becomes to do, and finishes the preliminary shaping of aciculiform black tea;
(5) airing: will take out at goods by the aciculiform black tea of preliminary reason bar, at room temperature airing 25min-30min;
(6) shaping B: will continue reason bar shaping under 70 ℃ of-80 ℃ of temperature conditions through the aciculiform black tea after the airing in goods drop into the carding machine groove again, about 20min of time, goods reach 7-8 to be become to do, and finishes aciculiform black tea shaping;
(7) Titian: the aciculiform black tea of making is put into perfuming machine for tea, static dry 2.5h under 90 ℃ of temperature conditions.
2, spirality technology may further comprise the steps:
(1) withers: bright leaf evenly is spread out on the curtain that withers by 5-10cm is thin, naturally 19-22h withers, 20 ℃-28 ℃ of temperature, humidity 80%-85%, wherein the withering leaf moisture content 60%, food value of leaf softness, the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
(2) knead: concrete operations are, after the throwing leaf is added a cover, under the condition of pneumatics, knead 5min, add light kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 65min, cell crashing ratio 80%-85%;
(3) fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15-20cm, the back covers wet towel, in the about 2h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
(4) baking just: will knead that leaf is even, loose to be spread on the Pilochun (a green tea) dryer, under 110 ℃ of-120 ℃ of temperature conditions, dry 15min, to 6 one-tenths dried;
(5) airing A: will take out at goods by the spirality black tea after the first baking, at room temperature airing 30min-35min;
(6) shaping A: will be in goods drop into the bent machines in the least of two pots evenly, in right amount through the spirality black tea after the airing, shaping under 80 ℃ of-90 ℃ of temperature conditions, about 50min of time finishes the preliminary setting of spirality black tea;
(7) airing B, screening: will take out in the bent milli machines from two pots at goods by the spirality black tea behind the shaping A, and at room temperature with 4 trumpeter workers sieve it be sieved behind the airing 30min, and tell and sieve two kinds of the end and compass screen surfaces at goods;
(8) the sieve end, oven dry: the sieve bottom that obtains after airing, screening is divided, and its amount of crimp is consistent, has possessed the resemblance requirement of spirality black tea, and it is directly put into the Pilochun (a green tea) dryer, and time 20min-30min is done in baking to foot under 100 ℃ of conditions:
(9) compass screen surface, shaping B, oven dry: the compass screen surface part that after airing, screening, obtains, its amount of crimp is more relatively poor, do not meet the requirement of spirality black tea resemblance, it must be put into bent milli machine again and continue to finish spirality black tea shaping, 95 ℃ of temperature, time 20min, after put it into the Pilochun (a green tea) dryer equally, time 25min is done in baking to foot under 100 ℃ of conditions;
(10) Titian: with the spirality black tea mixing of making, put into perfuming machine for tea, static dry 2h under 90 ℃ of temperature conditions.
3, flat technology may further comprise the steps:
(1) withers: bright leaf evenly is spread out on the curtain that withers by 5-10cm is thin, naturally 19-22h withers, 20 ℃-28 ℃ of temperature, humidity 80%-85%, wherein the withering leaf moisture content 60%, food value of leaf softness, the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
(2) knead: after the throwing leaf is added a cover, knead 10min under the condition of pneumatics, add light kneadding and twist with the fingers 8min, pneumatics and knead 15min, increase the weight of kneadding and twist with the fingers 2min, pneumatics 15min, add light kneadding and twist with the fingers 10min, pneumatics and knead 10min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 25min, the time of kneading amounts to about 100min;
(3) fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15-20cm, the back covers wet towel, in the about 3h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
(4) shaping A: fermentated leaves is dropped into equably in the groove of multiple purpose aeroplane, in temperature is to come and go dry 2min fast with 200 times/min under 100 ℃ of conditions, put into subsequently that 200g adds pressure bar and with 120 times/min speed shaping 3min, do to 6 one-tenth, finish the preliminary shaping of flat black tea;
(5) airing: will take out from multiple purpose aeroplane at goods by the flat black tea of preliminary shaping, at room temperature airing 30min;
(6) shaping B: will through the flat black tea after the airing in goods drop into the multiple purpose aeroplane groove again, at first not apply pressure bar rapid draing 2min, 95 ℃ of temperature, then put into 400g and add pressure bar shaping 7min at a slow speed, 85 ℃-90 ℃ of temperature, back are taken out 400g and are added pressure bar, put into 200g and add pressure bar, continue shaping 3min more at a slow speed, 80 ℃-85 ℃ of temperature, taking-up adds pressure bar again, continues shaping under 70 ℃ of-80 ℃ of temperature conditions, and is dried to foot, time 15min finishes flat black tea shaping;
(7) Titian: the flat black tea of making is put into perfuming machine for tea, static dry 2.5h under 90 ℃ of temperature conditions.
4, graininess technology may further comprise the steps:
(1) withers: bright leaf evenly is spread out on the curtain that withers by 5-10cm is thin, naturally 19-22h withers, 20 ℃-28 ℃ of temperature, humidity 80%-85%, wherein the withering leaf moisture content 60%, food value of leaf softness, the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
(2) knead: concrete operations are, after the throwing leaf is added a cover, under the condition of pneumatics, knead 5min, add light kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 65min, cell crashing ratio 80%-85%;
(3) fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15-20cm, the back covers wet towel, in the about 2h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
(4) baking just: will knead that leaf is even, loose to be spread on the Pilochun (a green tea) dryer, under 110 ℃ of-120 ℃ of temperature conditions, dry 15min, to 6 one-tenths dried;
(5) airing A: will take out at goods by the graininess black tea after the first baking, at room temperature airing 30min-35min;
(6) shaping A: will through the graininess black tea after the airing goods evenly, an amount of input in the bent milli of the two pots machines, shaping under 90 ℃ of-100 ℃ of temperature conditions, about 40min of time finishes the preliminary shaping of graininess black tea;
(7) airing B: will take out in song milli machine at goods by the graininess black tea behind the shaping A, at room temperature airing 20min;
(8) shaping B: will through the graininess black tea after the airing in goods are reentered into bent milli machine, continue shaping, after 95 ℃ 80 ℃-60 ℃ earlier of temperature, time 30min does to foot, finishes aciculiform black tea shaping;
(9) Titian: with the particle shape black tea of making, put into perfuming machine for tea, static dry 2h under 90 ℃ of temperature conditions.
The present invention compared with prior art, its advantage and good effect show:
The present invention has changed the conventional machining process that existing black tea processing is followed, that is: wither, knead or rub and cut, fermentation, dry, by technological innovation, increased " shaping " scientifically and rationally newly, " Titian " operation, and with the mechanical and clean tea-processing, newly-built " withering; knead; fermentation; shaping; drying; Titian technology ", overcome the deficiency in the conventional black processing effectively, not only enriched the profile moulding of black tea, the product designs and varieties have been increased, and the quality and the hygienic requirements of its product have fully been guaranteed, simultaneously, " machinery production " technical characterstic that is different from traditional famous-brand and high-quality tea production that this technology had makes its easier popularization, use.Be embodied in:
1, the present invention has changed existing famous-brand and high-quality tea technology, adhere to adopting technology for mechanical and clean processing, and produce high-quality tealeaves, improve the productivity effect and the quality assurance of high-quality black tea comprehensively, rationally realized " separation of people's tea " in the famous-brand and high-quality tea making engineering, improved tealeaves hygienic quality and level thereof.
2,4 kinds of technology for mechanical and clean processing of black tea in different shapes being created of the present invention to high-quality black tea manufacture and the famous-brand and high-quality black tea product that exploitation shows unique characteristics, have certain realistic meaning and directive significance.
3, " machinery production " technical characterstic that is different from traditional famous-brand and high-quality tea production that the present invention had makes its easier popularization, application.
The specific embodiment
Embodiment one
1, withers: bright leaf evenly is spread out on the curtain that withers the 19h that withers naturally, 20 ℃ of temperature, humidity 80%-85% by 5cm is thin, wherein the withering leaf moisture content 60%, food value of leaf softness, and the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
2, knead: concrete operations are, do not want compacting when throwing leaf, making it become nature to fill rub barrel gets final product, adding a cover the back is not pressurizeing, be to knead 5min under the condition of pneumatics, add light kneadding and twist with the fingers 5min, pneumatics and knead 3min, add light kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 6min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 60min, cell crashing ratio 80%;
3, fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
4, shaping A: fermentated leaves being dropped into equably in the groove of 6CLZ-60 carding machine, is reason bar 5min under 90 ℃ of conditions in temperature, and 6-7 becomes to do, and finishes the preliminary shaping of aciculiform black tea;
5, airing: will take out at goods by the aciculiform black tea of preliminary reason bar, at room temperature airing 25min;
6, shaping B: will continue reason bar shaping under 70 ℃ of-80 ℃ of temperature conditions through the aciculiform black tea after the airing in goods drop into the carding machine groove again, about 20min of time, goods reach 7-8 to be become to do, and finishes aciculiform black tea shaping;
7, Titian: the aciculiform black tea of making is put into the 6CTH6.0 perfuming machine for tea, static dry 2.5h under 90 ℃ of temperature conditions.
Embodiment two
1, withers: bright leaf evenly is spread out on the curtain that withers the 22h that withers naturally, 28 ℃ of temperature, humidity 80%-85% by 10cm is thin, wherein the withering leaf moisture content 60%, food value of leaf softness, and the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
2, knead: concrete operations are, do not want compacting when throwing leaf, making it become nature to fill rub barrel gets final product, adding a cover the back is not pressurizeing, be to knead 5min under the condition of pneumatics, add light kneadding and twist with the fingers 5min, pneumatics and knead 3min, add light kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 6min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 60min, cell crashing ratio 85%;
3, fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 20cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
4, shaping A: shaping A operation, fermentated leaves is dropped into equably in the groove of 6CLZ-60 carding machine, be reason bar 5min under 90 ℃ of conditions in temperature, 6-7 becomes to do, and finishes the preliminary shaping of aciculiform black tea;
5, airing: will take out at goods by the aciculiform black tea of preliminary reason bar, at room temperature airing 30min;
6, shaping B: will continue reason bar shaping under 70 ℃ of-80 ℃ of temperature conditions through the aciculiform black tea after the airing in goods drop into the carding machine groove again, about 20min of time, goods reach 7-8 to be become to do, and finishes aciculiform black tea shaping;
7, Titian: the aciculiform black tea of making is put into the 6CTH6.0 perfuming machine for tea, static dry 2.5h under 90 ℃ of temperature conditions.
Embodiment three
1, withers: bright leaf evenly is spread out on the curtain that withers the 19h that withers naturally, 24 ℃ of temperature, humidity 85% by 5cm is thin, wherein the withering leaf moisture content 60%, food value of leaf softness, and the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
2, knead: concrete operations are, after the throwing leaf is added a cover, under the condition of pneumatics, knead 5min, add light kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 65min, cell crashing ratio 80%;
3, fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
4, baking just: will knead that leaf is even, loose to be spread on 6CHP-941 Pilochun (a green tea) dryer, under 110 ℃ of-120 ℃ of temperature conditions, dry 15min, to 6 one-tenths dried;
5, airing A: will take out at goods by the spirality black tea after the first baking, at room temperature airing 30min;
6, shaping A: will be in goods drop into the bent milli of the two pots of 6CCQ-50 machine evenly, in right amount through the spirality black tea after the airing, shaping under 80 ℃ of-90 ℃ of temperature conditions, about 50min of time finishes the preliminary setting of spirality black tea;
7, airing B, screening: will take out in song milli machine at goods by the spirality black tea behind the shaping A, and at room temperature with 4 trumpeter workers sieve it be sieved behind the airing 30min, and tell and sieve two kinds of the end and compass screen surfaces at goods;
8, the sieve end, oven dry: the sieve bottom that obtains after airing, screening is divided, and its amount of crimp is consistent, has possessed the resemblance requirement of spirality black tea, and it is directly put into 6CHP-941 Pilochun (a green tea) dryer, and time 20min is done in baking to foot under 100 ℃ of conditions;
9, compass screen surface, shaping B, oven dry: the compass screen surface part that after airing, screening, obtains, its amount of crimp is more relatively poor, do not meet the requirement of spirality black tea resemblance, it must be put into again bent milli machine shaping, 95 ℃ of temperature, time 20min, after equally it is directly put into 6CHP-941 Pilochun (a green tea) dryer, time 25min is done in baking to foot under 100 ℃ of conditions;
10, Titian: with the spirality black tea mixing of making, put into the 6CTH6.0 perfuming machine for tea, static dry 2h under 90 ℃ of temperature conditions.
Embodiment four
1, withers: bright leaf evenly is spread out on the curtain that withers the 22h that withers naturally, 24 ℃ of temperature, humidity 80% by 8cm is thin, wherein the withering leaf moisture content 60%, food value of leaf softness, and the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
2, knead: concrete operations are, after the throwing leaf is added a cover, under the condition of pneumatics, knead 5min, add light kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 65min, cell crashing ratio 85%;
3, fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 20cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
4, baking just: will knead that leaf is even, loose to be spread on 6CHP-941 Pilochun (a green tea) dryer, under 110 ℃ of-120 ℃ of temperature conditions, dry 15min, to 6 one-tenths dried;
5, airing A: will take out at goods by the spirality black tea after the first baking, at room temperature airing 30min;
6, shaping A: will be in goods drop into the bent milli of the two pots of 6CCQ-50 machine evenly, in right amount through the spirality black tea after the airing, shaping under 80 ℃ of-90 ℃ of temperature conditions, about 50min of time finishes the preliminary setting of spirality black tea;
7, airing B, screening: will take out in song milli machine at goods by the spirality black tea behind the shaping A, and at room temperature with 4 trumpeter workers sieve it be sieved behind the airing 30min, and tell and sieve two kinds of the end and compass screen surfaces at goods;
8, the sieve end, oven dry: the sieve bottom that obtains after airing, screening is divided, its amount of crimp is consistent, has possessed the resemblance requirement of spirality black tea, will put into 6CHP-941 Pilochun (a green tea) dryer between it, time 20min-30min is done in baking to foot under 100 ℃ of conditions;
9, compass screen surface, shaping B, oven dry: the compass screen surface part that after airing, screening, obtains, its amount of crimp is more relatively poor, do not meet the requirement of spirality black tea resemblance, it must put into bent milli machine shaping, 95 ℃ of temperature, time 20min, after will put into 6CHP-941 Pilochun (a green tea) dryer between it equally, time 25min is done in baking to foot under 100 ℃ of conditions;
10, Titian: with the spirality black tea mixing of making, put into the 6CTH6.0 perfuming machine for tea, static dry 2h under 90 ℃ of temperature conditions.
Embodiment five
1, withers: bright leaf evenly is spread out on the curtain that withers the 21h that withers naturally, 26 ℃ of temperature, humidity 80%-85% by 8cm is thin, wherein the withering leaf moisture content 60%, food value of leaf softness, and the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
2, knead: after the throwing leaf is added a cover, knead 10min under the condition of pneumatics, add light kneadding and twist with the fingers 8min, pneumatics and knead 15min, increase the weight of kneadding and twist with the fingers 2min, pneumatics 15min, add light kneadding and twist with the fingers 10min, pneumatics and knead 10min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 25min, the time of kneading amounts to about 100min;
3, fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 17cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 28 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
4, shaping A: fermentated leaves is dropped into equably in the groove of 6CMD-40 multiple purpose aeroplane, in temperature is that 200 times/min comes and goes dry 2min fast under 100 ℃ of conditions, put into subsequently that 200g adds pressure bar and with 120 times/min speed shaping 3min, do to 6 one-tenth, finish the preliminary shaping of flat black tea;
5, airing: will take out from multiple purpose aeroplane at goods by the flat black tea of preliminary shaping, at room temperature airing 30min;
6, shaping B: will through the flat black tea after the airing in goods drop into the multiple purpose aeroplane groove again, at first not apply pressure bar rapid draing 2min, 95 ℃ of temperature, then put into 400g and add pressure bar shaping 7min at a slow speed, 85 ℃-90 ℃ of temperature, back are taken out 400g and are added pressure bar, put into 200g and add pressure bar, continue shaping 3min more at a slow speed, 80 ℃-85 ℃ of temperature, taking-up adds pressure bar again, continues shaping under 70 ℃ of-80 ℃ of temperature conditions, and is dried to foot, time 15min finishes flat black tea shaping;
7, Titian: the flat black tea of making is put into the 6CTH6.0 perfuming machine for tea, static dry 2.5h under 90 ℃ of temperature conditions.
Embodiment six
1, withers: bright leaf evenly is spread out on the curtain that withers the 19h that withers naturally, 20 ℃ of temperature, humidity 80%-85% by 5cm is thin, wherein the withering leaf moisture content 60%, food value of leaf softness, and the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
2, knead: concrete operations are, after the throwing leaf is added a cover, under the condition of pneumatics, knead 5min, add light kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 65min, cell crashing ratio 80%;
3, fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
4, baking just: will knead that leaf is even, loose to be spread on 6CHP-941 Pilochun (a green tea) dryer, under 110 ℃ of-120 ℃ of temperature conditions, dry 15min, to 6 one-tenths dried;
5, airing A: will take out at goods by the graininess black tea after the first baking, at room temperature airing 30min;
6, shaping A: will be in goods drop into the bent milli of the two pots of 6CCQ-50 machine evenly, in right amount through the graininess black tea after the airing, shaping under 95 ℃ of temperature conditions, about 40min of time;
7, airing B: will take out in song milli machine at goods by the graininess black tea behind the shaping A, at room temperature airing 20min;
8, shaping B: will through the graininess black tea after the airing in goods are reentered into bent milli machine, continue shaping, after 95 ℃ 70 ℃ earlier of temperature, time 30min does to foot;
9, Titian: with the particle shape black tea of making, put into the 6CTH6.0 perfuming machine for tea, static dry 2h under 90 ℃ of temperature conditions.
Embodiment seven
1, withers: bright leaf evenly is spread out on the curtain that withers the 19h that withers naturally, 28 ℃ of temperature, humidity 80%-85% by 10cm is thin, wherein the withering leaf moisture content 60%, food value of leaf softness, and the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
2, knead: concrete operations are, after the throwing leaf is added a cover, under the condition of pneumatics, knead 5min, add light kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 65min, cell crashing ratio 85%;
3, fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 20cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
4, baking just: will knead that leaf is even, loose to be spread on 6CHP-941 Pilochun (a green tea) dryer, under 120 ℃ of temperature conditions, dry 15min, to 6 one-tenths dried;
5, airing A: will take out at goods by the graininess black tea after the first baking, at room temperature airing 35min;
6, shaping A: will be in goods drop into the bent milli of the two pots of 6CCQ-50 machine evenly, in right amount through the graininess black tea after the airing, shaping under 90 ℃ of-100 ℃ of temperature conditions, about 40min of time;
7, airing B: will take out in song milli machine at goods by the graininess black tea behind the shaping A, at room temperature airing 20min;
8, shaping B: will through the graininess black tea after the airing in goods are reentered into bent milli machine, continue shaping, after 95 ℃ 70 ℃ earlier of temperature, time 30min does to foot;
9, Titian: with the particle shape black tea of making, put into the 6CTH6.0 perfuming machine for tea, static dry 2h under 90 ℃ of temperature conditions.
Claims (4)
1. aciculiform technology for mechanical and clean processing of black tea may further comprise the steps:
(1) withers: bright leaf evenly is spread out on the curtain that withers by 5-10cm is thin, naturally 19-22h withers, 20 ℃-28 ℃ of temperature, humidity 80%-85%, wherein the withering leaf moisture content 60%, food value of leaf softness, the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
(2) knead: concrete operations are, do not want compacting when throwing leaf, making it become nature to fill rub barrel gets final product, adding a cover the back is not pressurizeing, be to knead 5min under the condition of pneumatics, add light kneadding and twist with the fingers 5min, pneumatics and knead 3min, add light kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 6min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 60min, cell crashing ratio 80%-85%;
(3) fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15-20cm, the back covers wet towel, in the about 2.5h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, fermentated leaves temperature effect is controlled at below 34 ℃ the time;
(4), shaping A: fermentated leaves being dropped into equably in the groove of carding machine, is reason bar 5min under 90 ℃ of conditions in temperature, and 6-7 becomes to do, and finishes the preliminary shaping of aciculiform black tea;
(5) airing: will take out at goods by the aciculiform black tea of preliminary reason bar, at room temperature airing 25min-30min;
(6) shaping B: will continue reason bar shaping under 70 ℃ of-80 ℃ of temperature conditions through the aciculiform black tea after the airing in goods drop into the carding machine groove again, about 20min of time, goods reach 7-8 to be become to do;
(7) Titian: the aciculiform black tea of making is put into perfuming machine for tea, static dry 2.5h under 90 ℃ of temperature conditions.
2. spirality technology for mechanical and clean processing of black tea may further comprise the steps:
(1) withers: bright leaf evenly is spread out on the curtain that withers by 5-10cm is thin, naturally 19-22h withers, 20 ℃-28 ℃ of temperature, humidity 80%-85%, wherein the withering leaf moisture content 60%, food value of leaf softness, the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
(2) knead: concrete operations are, after the throwing leaf is added a cover, under the condition of pneumatics, knead 5min, add light kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 65min, cell crashing ratio 80%-85%;
(3) fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15-20cm, the back covers wet towel, in the about 2h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
(4) baking just: will knead that leaf is even, loose to be spread on the Pilochun (a green tea) dryer, under 110 ℃ of-120 ℃ of temperature conditions, dry 15min, to 6 one-tenths dried;
(5) airing A: will take out at goods by the spirality black tea after the first baking, at room temperature airing 30min-35min;
(6) shaping A: will be in goods drop into the bent machines in the least of two pots evenly, in right amount through the spirality black tea after the airing, shaping under 80 ℃ of-90 ℃ of temperature conditions, about 50min of time finishes the preliminary setting of spirality black tea;
(7) airing B, screening: will take out in the bent milli machines from two pots at goods by the spirality black tea behind the shaping A, and at room temperature with 4 trumpeter workers sieve it be sieved behind the airing 30min, and tell and sieve two kinds of the end and compass screen surfaces at goods;
(8) the sieve end, oven dry: the sieve bottom that obtains after airing, screening is divided, and its amount of crimp is consistent, has possessed the resemblance requirement of spirality black tea, and it is directly put into the Pilochun (a green tea) dryer, and time 20min-30min is done in baking to foot under 100 ℃ of conditions;
(9) compass screen surface, shaping B, oven dry: the compass screen surface part that after airing, screening, obtains, its amount of crimp is more relatively poor, do not meet the requirement of spirality black tea resemblance, it must be put into bent milli machine again and continue to finish spirality black tea shaping, 95 ℃ of temperature, time 20min, after put it into the Pilochun (a green tea) dryer equally, time 25min is done in baking to foot under 100 ℃ of conditions;
(10) Titian: with the spirality black tea mixing of making, put into perfuming machine for tea, static dry 2h under 90 ℃ of temperature conditions.
3. flat technology for mechanical and clean processing of black tea may further comprise the steps:
(1) withers: bright leaf evenly is spread out on the curtain that withers by 5-10cm is thin, naturally 19-22h withers, 20 ℃-28 ℃ of temperature, humidity 80%-85%, wherein the withering leaf moisture content 60%, food value of leaf softness, the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
(2) knead: after the throwing leaf is added a cover, knead 10min under the condition of pneumatics, add light kneadding and twist with the fingers 8min, pneumatics and knead 15min, increase the weight of kneadding and twist with the fingers 2min, pneumatics 15min, add light kneadding and twist with the fingers 10min, pneumatics and knead 10min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 25min, the time of kneading amounts to about 100min;
(3) fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15-20cm, the back covers wet towel, in the about 3h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
(4) shaping A: fermentated leaves is dropped into equably in the groove of multiple purpose aeroplane, in temperature is to come and go dry 2min fast with 200 times/min under 100 ℃ of conditions, put into subsequently that 200g adds pressure bar and with 120 times/min speed shaping 3min, do to 6 one-tenth, finish the preliminary shaping of flat black tea;
(5) airing: will take out from multiple purpose aeroplane at goods by the flat black tea of preliminary shaping, at room temperature airing 30min;
(6) shaping B: will through the flat black tea after the airing in goods drop into the multiple purpose aeroplane groove again, at first not apply pressure bar rapid draing 2min, 95 ℃ of temperature, then put into 400g and add pressure bar shaping 7min at a slow speed, 85 ℃-90 ℃ of temperature, back are taken out 400g and are added pressure bar, put into 200g and add pressure bar, continue shaping 3min more at a slow speed, 80 ℃-85 ℃ of temperature, taking-up adds pressure bar again, continues shaping under 70 ℃ of-80 ℃ of temperature conditions, and is dried to foot, time 15min finishes flat black tea shaping;
(7) Titian: the flat black tea of making is put into perfuming machine for tea, static dry 2.5h under 90 ℃ of temperature conditions.
4. graininess technology for mechanical and clean processing of black tea may further comprise the steps:
(1) withers: bright leaf evenly is spread out on the curtain that withers by 5-10cm is thin, naturally 19-22h withers, 20 ℃-28 ℃ of temperature, humidity 80%-85%, wherein the withering leaf moisture content 60%, food value of leaf softness, the blade face corrugates, and the base of leaf folding is not easily broken, the tarnish of leaf look dark green, green grass gas reduces, and has joyful delicate fragrance;
(2) knead: concrete operations are, after the throwing leaf is added a cover, under the condition of pneumatics, knead 5min, add light kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of kneadding and twist with the fingers 10min, pneumatics 5min, increase the weight of kneadding and twist with the fingers 8min, pneumatics and knead 3min, increase the weight of that 2min is twisted with the fingers in kneadding, pneumatics is kneaded 20min, the time of kneading amounts to about 65min, cell crashing ratio 80%-85%;
(3) fermentation: will knead that leaf is even, loose to be stacked in the dustpan, thickness 15-20cm, the back covers wet towel, in the about 2h of fermentation frame top fermentation, 24 ℃-29 ℃ of temperature, humidity 90%, treat that leaf look Huang is red, have joyful fragrance to occur to stop fermentation, for making fermentation evenly, must turn 2-3 time therebetween, the fermentated leaves temperature is controlled at below 34 ℃;
(4) baking just: will knead that leaf is even, loose to be spread on the Pilochun (a green tea) dryer, under 110 ℃ of-120 ℃ of temperature conditions, dry 15min, to 6 one-tenths dried;
(5) airing A: will take out at goods by the graininess black tea after the first baking, at room temperature airing 30min-35min;
(6) shaping A: will through the graininess black tea after the airing goods evenly, an amount of input in the bent milli of the two pots machines, shaping under 90 ℃ of-100 ℃ of temperature conditions, about 40min of time finishes the preliminary shaping of graininess black tea;
(7) airing B: will take out in song milli machine at goods by the graininess black tea behind the shaping A, at room temperature airing 20min;
(8) shaping B: will through the graininess black tea after the airing in goods are reentered into bent milli machine, continue shaping, after 95 ℃ 80 ℃-60 ℃ earlier of temperature, time 30min does to foot, finishes aciculiform black tea shaping;
(9) Titian: with the particle shape black tea of making, put into perfuming machine for tea, static dry 2h under 90 ℃ of temperature conditions.
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