CN102578313A - Processing technology of congou black tea - Google Patents
Processing technology of congou black tea Download PDFInfo
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- CN102578313A CN102578313A CN2012100849705A CN201210084970A CN102578313A CN 102578313 A CN102578313 A CN 102578313A CN 2012100849705 A CN2012100849705 A CN 2012100849705A CN 201210084970 A CN201210084970 A CN 201210084970A CN 102578313 A CN102578313 A CN 102578313A
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Abstract
The invention relates to a processing method of a tea, in particular to a manufacturing method of a congou black tea. A bud with a leaf or a bud with two leaves serves as a raw material and undergoes selection, leaf cooling, withering, leaf rotation, rolling, fermentation, drying, stalk sorting, packing and the like so that the congou black tea is manufactured. The congou black tea is compact, even and orderly in appearance, liquid color is orange red and bright, the flowery fragrance is durable, the taste is strong and sweet, and the congou black tea is a boutique in black teas. The congou black tea is simple in manufacturing method and low in production cost, has the effects of clearing heat, quenching thirst, moistening spleen and being tasty, also has the effects of tasting and sight enjoying, has good color, fragrance and taste, is good for physical and mental health, meets the physical and mental requirements of consumers and enhances the tea culture of China.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, particularly a kind of process technology of congou tea.
Background technology
Black tea is the main teas of world's tealeaves consumption, because of the bright refreshing quality style of its dense alcohol extensively receives liking of consumer.Black tea originates from China, also is the second largest outlet teas of China.The conventional machining process of black tea is bright leaf, and---withering,---knead---fermentation---drying, the black tea that processes becomes the tea flavour pure and mild, and traditional black tea is paid attention to the quality of flavour more, and tea aroma is not had obvious requirement.In recent years, along with the expansion in black tea market and the consumer intensification day by day to the black tea product degree of understanding, the consumer is also more and more diversified to the requirement of black tea quality, and the black tea flavouring essence quality is required also day by day to improve; And receive the influence of oolong tea consumption tide, have the fragrance of a flower, the bright refreshing black tea product of the dense alcohol of flavour also receives liking of more and more consumers.
The black tea product of wounded in the battle perfume (or spice) is few on the black tea market at present, and flavour is main with sweet and pure style also, inquires into the also rarely seen report of research that how to develop the black tea floral character, improves the dense refreshing degree of flavour from processing technology.
Summary of the invention
In order to overcome the above-mentioned weak point that exists in the prior art, the object of the present invention is to provide a kind of process technology of congou tea, the dense aquatic foods of the flavour that this process technology gets are refreshing, the black tea of quality unique style.
For solving above technical problem and economic problems, the technical scheme that the present invention takes: a kind of process technology of congou tea is characterized in that comprising following method step:
⑴ bright leaf classification: the bright leaf of fitting the high-perfume type tea tree breed of making black tea with Ningde carries out hierarchical processing by standard of plucking to bright leaf for processing raw material;
⑵ wither: should adopt first solar wither, the mode that indoorly wither naturally in the back, indoor regulation and control are withered and combined.
Solar wither: should be in the morning carry out before 9 or at dusk the time, thin equably being spread out in of bright leaf shone on black cloth or the water sieve, about thickness 1cm, time 0.5h-1h, during turn 1-2 time;
Indoorly wither naturally, indoor regulation and control wither: stand leaf amount is as the criterion with leaf and leaf non-overlapping copies, about thickness 1cm, 18～26 ℃ of temperature, relative humidity 55～80% is treated bright leaf loss of weight 40%;
⑶ shake green grass or young crops: shake green grass or young crops with water sieve, shake blue or green 2 times, total revolution 30 changes;
⑷ knead: knead with kneading machine, the kneading machine rotating speed is 55～60r/min, and kneading time 90min～120min, throwing the leaf amount is 30～35kg, and the rolled twig rate of tealeaves is reached more than 90%, and the cell breakage rate reaches more than 85%;
⑸ fermentation: the fermenting cellar temperature is controlled at 24～26 ℃, and air humidity is more than 95%, and the fermentated leaves temperature remains on 30 ℃, and leaf-spreading thickness is 10cm, and every ventilating fan of at a distance from about 10min, opening ventilates fermentation 3～5h;
⑹ dry: adopt 2 times drying, middle spreading for cooling 1 time.Just the baking temperature is 110～120 ℃, and the time is 15～20min, leaf-spreading thickness 2～3cm, and every separated 5min turns once spreading for cooling 1 hour; Fiery again under 70～80 ℃ again, the time is 20～30min, and leaf-spreading thickness 2～3cm, every 10min turn once, and moisture content of finished products content is controlled at 5%～6% behind the foot fire, gets the black tea finished product after the oven dry.
The present invention compared with prior art, mouthfeel is good, fragrance is high, has that the bar rope is tightly tied, color and luster Wu Run, the fragrance of a flower is lasting, the dense alcohol of flavour is sweet and tasty, soup look orange red bright distinguishing feature.And preparation method is simple, and production cost is low.
Embodiment
A kind of process technology of congou tea is characterized in that comprising following method step:
⑴ bright leaf classification: the bright leaf of fitting the high-perfume type tea tree breed of making black tea with Ningde carries out hierarchical processing by standard of plucking to bright leaf for processing raw material;
⑵ wither: should adopt first solar wither, the mode that indoorly wither naturally in the back, indoor regulation and control are withered and combined.
Solar wither: should be in the morning carry out before 9 or at dusk the time, thin equably being spread out in of bright leaf shone on black cloth or the water sieve, about thickness 1cm, time 0.5h-1h, during turn 1-2 time;
Indoorly wither naturally, indoor regulation and control wither: stand leaf amount is as the criterion with leaf and leaf non-overlapping copies, about thickness 1cm, 18～26 ℃ of temperature, relative humidity 55～80% is treated bright leaf loss of weight 40%;
⑶ shake green grass or young crops: shake green grass or young crops with water sieve, shake blue or green 2 times, total revolution 30 changes;
⑷ knead: knead with kneading machine, the kneading machine rotating speed is 55～60r/min, and kneading time 90min～120min, throwing the leaf amount is 30～35kg; The rolled twig rate of tealeaves is reached more than 90%; The bar tighting volume, tea juice is fully excessive, adheres to leaf surface; The general red degree that is of leaf is kneaded in the part, and the cell breakage rate reaches more than 85%;
⑸ fermentation: the fermenting cellar temperature is controlled at 24～26 ℃, and air humidity is more than 95%, and the fermentated leaves temperature remains on 30 ℃, and leaf-spreading thickness is 10cm, and every ventilating fan of at a distance from about 10min, opening ventilates fermentation 3～5h;
⑹ dry: adopt 2 times drying, middle spreading for cooling 1 time.Just the baking temperature is 110～120 ℃, and the time is 15～20min, leaf-spreading thickness 2～3cm, and every separated 5min turns once spreading for cooling 1 hour; Fiery again under 70～80 ℃ again, the time is 20～30min, and leaf-spreading thickness 2～3cm, every 10min turn once, and moisture content of finished products content is controlled at 5%～6% behind the foot fire, gets the black tea finished product after the oven dry.
The present invention compared with prior art, mouthfeel is good, fragrance is high, has that the bar rope is tightly tied, color and luster Wu Run, the fragrance of a flower is lasting, the dense alcohol of flavour is sweet and tasty, soup look orange red bright distinguishing feature.And preparation method is simple, and production cost is low.
Claims (1)
1. the process technology of a congou tea is characterized in that comprising following method step:
⑴ bright leaf classification: the bright leaf of fitting the high-perfume type tea tree breed of making black tea with Ningde carries out hierarchical processing by standard of plucking to bright leaf for processing raw material;
⑵ wither: should adopt first solar wither, the mode that indoorly wither naturally in the back, indoor regulation and control are withered and combined;
Solar wither: should be in the morning carry out before 9 or at dusk the time, thin equably being spread out in of bright leaf shone on black cloth or the water sieve, about thickness 1cm, time 0.5h-1h, during turn 1-2 time;
Indoorly wither naturally, indoor regulation and control wither: stand leaf amount is as the criterion with leaf and leaf non-overlapping copies, about thickness 1cm, 18～26 ℃ of temperature, relative humidity 55～80% is treated bright leaf loss of weight 40%;
⑶ shake green grass or young crops: shake green grass or young crops with water sieve, shake blue or green 2 times, total revolution 30 changes;
⑷ knead: knead with kneading machine, the kneading machine rotating speed is 55～60r/min, and kneading time 90min～120min, throwing the leaf amount is 30～35kg, and the rolled twig rate of tealeaves is reached more than 90%, and the cell breakage rate reaches more than 85%;
⑸ fermentation: the fermenting cellar temperature is controlled at 24～26 ℃, and air humidity is more than 95%, and the fermentated leaves temperature remains on 30 ℃, and leaf-spreading thickness is 10cm, and every ventilating fan of at a distance from about 10min, opening ventilates fermentation 3～5h;
⑹ dry: adopt 2 times drying, middle spreading for cooling 1 time;
Just the baking temperature is 110～120 ℃, and the time is 15～20min, leaf-spreading thickness 2～3cm, and every separated 5min turns once spreading for cooling 1 hour; Fiery again under 70～80 ℃ again, the time is 20～30min, and leaf-spreading thickness 2～3cm, every 10min turn once, and moisture content of finished products content is controlled at 5%～6% behind the foot fire, gets the black tea finished product after the oven dry.
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| CN2012100849705A CN102578313A (en) | 2012-03-28 | 2012-03-28 | Processing technology of congou black tea |
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| CN2012100849705A CN102578313A (en) | 2012-03-28 | 2012-03-28 | Processing technology of congou black tea |
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Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN102960483A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Method for processing flower fragrance black tea |
| CN103404629A (en) * | 2013-08-25 | 2013-11-27 | 中国农业科学院茶叶研究所 | Processing method for curved black tea |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
| CN103416492A (en) * | 2013-07-23 | 2013-12-04 | 中国农业科学院茶叶研究所 | Processing method for special floral sweet black tea |
| CN103444921A (en) * | 2013-07-26 | 2013-12-18 | 安徽省霍山县聚一科技有限公司 | Preparation method of congou black tea |
| CN103444917A (en) * | 2013-08-22 | 2013-12-18 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
| CN103636826A (en) * | 2013-12-13 | 2014-03-19 | 四川省峨眉红茶业有限公司 | Production technology of Sichuan-type fragrant black tea |
| CN104026281A (en) * | 2014-06-27 | 2014-09-10 | 华南农业大学 | High-aroma black tea and preparation method thereof |
| CN104171182A (en) * | 2014-07-24 | 2014-12-03 | 李国勋 | Preparation method of guava leaf black tea |
| CN104186747A (en) * | 2014-08-22 | 2014-12-10 | 重庆市瑞祥农业有限公司 | Novel black tea processing method |
| CN104489137A (en) * | 2013-12-04 | 2015-04-08 | 杜明忠 | Wild adinandra nitida black tea processing method |
| CN104489135A (en) * | 2013-12-04 | 2015-04-08 | 韦明玕 | Processing method for wild black tea |
| CN104509601A (en) * | 2013-12-04 | 2015-04-15 | 韦明玕 | Processing method of organic black tea |
| CN104522192A (en) * | 2014-12-05 | 2015-04-22 | 陕西理工学院 | Processing method for summer and autumn congou black tea |
| CN104605044A (en) * | 2015-02-06 | 2015-05-13 | 中国农业科学院茶叶研究所 | Oxygen-fed temperature-humidity-changing fermentation method for Congou black tea |
| CN104663952A (en) * | 2015-03-18 | 2015-06-03 | 甘肃指南针生物工程中心（特殊普通合伙企业） | Anti-aging cynomorium songaricum tea and preparation method thereof |
| CN104920681A (en) * | 2015-06-10 | 2015-09-23 | 柳州市侗天湖农业生态旅游投资有限责任公司 | Processing technology of tea leaves rich in calcium |
| CN105285191A (en) * | 2015-12-10 | 2016-02-03 | 李红权 | Production process of Congou black tea |
| CN105961660A (en) * | 2016-07-07 | 2016-09-28 | 张瑞云 | Processing method of dongli tea |
| CN106212765A (en) * | 2016-07-07 | 2016-12-14 | 张瑞云 | A kind of large leaf Jianghua-Kucha processing technique |
| CN106417692A (en) * | 2016-08-29 | 2017-02-22 | 王政委 | Processing method for black tea |
| CN106720508A (en) * | 2016-12-05 | 2017-05-31 | 安顺芦坝栗香茶业有限公司 | A kind of red black tea processing method of waterfall |
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
| CN108402203A (en) * | 2018-05-09 | 2018-08-17 | 贵州茗香茶业发展有限公司 | A kind of black tea processing technology |
| CN114176144A (en) * | 2021-12-23 | 2022-03-15 | 湖北龙王垭茶业有限公司 | Withering method of sun-cured green tea |
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Cited By (36)
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| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN102919392B (en) * | 2012-09-25 | 2015-04-15 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN102919406A (en) * | 2012-11-22 | 2013-02-13 | 刘文新 | High-aroma black tea preparation method |
| CN102960483B (en) * | 2012-12-06 | 2014-05-28 | 宜宾市外贸金叶茶业有限责任公司 | Method for processing flower fragrance black tea |
| CN102960483A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Method for processing flower fragrance black tea |
| CN103404618A (en) * | 2013-06-19 | 2013-11-27 | 句容市蓝天茶叶专业合作社 | Production process for red tea |
| CN103404618B (en) * | 2013-06-19 | 2016-01-20 | 句容市蓝天茶叶专业合作社 | A kind of manufacture craft of black tea |
| CN103416492A (en) * | 2013-07-23 | 2013-12-04 | 中国农业科学院茶叶研究所 | Processing method for special floral sweet black tea |
| CN103416492B (en) * | 2013-07-23 | 2015-04-22 | 中国农业科学院茶叶研究所 | Processing method for special floral sweet black tea |
| CN103444921A (en) * | 2013-07-26 | 2013-12-18 | 安徽省霍山县聚一科技有限公司 | Preparation method of congou black tea |
| CN103444917B (en) * | 2013-08-22 | 2015-04-29 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
| CN103444917A (en) * | 2013-08-22 | 2013-12-18 | 丽水市农业科学研究院 | Production technology for alpine jiukeng black tea |
| CN103404629A (en) * | 2013-08-25 | 2013-11-27 | 中国农业科学院茶叶研究所 | Processing method for curved black tea |
| CN103404629B (en) * | 2013-08-25 | 2014-12-17 | 中国农业科学院茶叶研究所 | Processing method for curved black tea |
| CN104489135A (en) * | 2013-12-04 | 2015-04-08 | 韦明玕 | Processing method for wild black tea |
| CN104489137A (en) * | 2013-12-04 | 2015-04-08 | 杜明忠 | Wild adinandra nitida black tea processing method |
| CN104509601A (en) * | 2013-12-04 | 2015-04-15 | 韦明玕 | Processing method of organic black tea |
| CN103636826A (en) * | 2013-12-13 | 2014-03-19 | 四川省峨眉红茶业有限公司 | Production technology of Sichuan-type fragrant black tea |
| CN104026281A (en) * | 2014-06-27 | 2014-09-10 | 华南农业大学 | High-aroma black tea and preparation method thereof |
| CN104171182A (en) * | 2014-07-24 | 2014-12-03 | 李国勋 | Preparation method of guava leaf black tea |
| CN104171182B (en) * | 2014-07-24 | 2016-06-01 | 李国勋 | The preparation method of a kind of Guava Leaf black tea |
| CN104186747A (en) * | 2014-08-22 | 2014-12-10 | 重庆市瑞祥农业有限公司 | Novel black tea processing method |
| CN104522192A (en) * | 2014-12-05 | 2015-04-22 | 陕西理工学院 | Processing method for summer and autumn congou black tea |
| CN104522192B (en) * | 2014-12-05 | 2017-06-23 | 陕西理工学院 | A kind of processing method of summer and autumn congou tea |
| CN104605044B (en) * | 2015-02-06 | 2017-08-15 | 中国农业科学院茶叶研究所 | A kind of congou tea leads to oxygen alternating temperature and gets wet fermentation process |
| CN104605044A (en) * | 2015-02-06 | 2015-05-13 | 中国农业科学院茶叶研究所 | Oxygen-fed temperature-humidity-changing fermentation method for Congou black tea |
| CN104663952A (en) * | 2015-03-18 | 2015-06-03 | 甘肃指南针生物工程中心（特殊普通合伙企业） | Anti-aging cynomorium songaricum tea and preparation method thereof |
| CN104920681A (en) * | 2015-06-10 | 2015-09-23 | 柳州市侗天湖农业生态旅游投资有限责任公司 | Processing technology of tea leaves rich in calcium |
| CN105285191A (en) * | 2015-12-10 | 2016-02-03 | 李红权 | Production process of Congou black tea |
| CN105961660A (en) * | 2016-07-07 | 2016-09-28 | 张瑞云 | Processing method of dongli tea |
| CN106212765A (en) * | 2016-07-07 | 2016-12-14 | 张瑞云 | A kind of large leaf Jianghua-Kucha processing technique |
| CN106417692A (en) * | 2016-08-29 | 2017-02-22 | 王政委 | Processing method for black tea |
| CN106720508A (en) * | 2016-12-05 | 2017-05-31 | 安顺芦坝栗香茶业有限公司 | A kind of red black tea processing method of waterfall |
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
| CN108402203A (en) * | 2018-05-09 | 2018-08-17 | 贵州茗香茶业发展有限公司 | A kind of black tea processing technology |
| CN114176144A (en) * | 2021-12-23 | 2022-03-15 | 湖北龙王垭茶业有限公司 | Withering method of sun-cured green tea |
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Application publication date: 20120718 |