CN103461547B - Manufacturing technology of Congou black tea utilizing combined drying of frying and baking - Google Patents
Manufacturing technology of Congou black tea utilizing combined drying of frying and baking Download PDFInfo
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Abstract
A manufacturing technology of Congou black tea utilizing combined drying of frying and baking comprises the following steps: selecting fresh leaves, withering, rolling, fermenting, frying at high temperature for enzyme deactivation, frying at low temperature for drying, baking for the first time, and baking for the second time. The manufacturing technology has the benefits that the Congou black tea is withered moderately, is rolled gradually, is then subject to temperature shift fermentation, high temperature frying for enzyme deactivation, low temperature frying for drying, and baking sequentially; the conventional manufacturing technology of Congou black tea is replaced; the Congou black tea is baked again to restore the quality; the Congou black tea manufactured through the manufacturing technology has a tight shape, is more black and bright compared with the Congou black tea made through the conventional manufacturing technology, has a faint scent or a fruit scent which is lasting; the Congou black tea water is bright and red, has a rich taste; the tea leaves are complete, red and bright; the Congou black tea has a high quality and can facilitate popularization.
Description
Technical field
The invention belongs to processing field of tea leaves, especially a kind of congou tea production technology of frying baking combined drying.
Background technology
Black tea belongs to the teas that entirely ferments, and is born in China at first, and black tea is the earliest invented by the tea grower in camellia district, Chinese Wuyi in the world, and black tea color and luster and the millet paste brewed take redness as homophony, therefore named black tea.Congou tea is the distinctive black tea kind of China, the exporting that Ye Shi China is traditional, and at present, China's nineteen is economized and produced tea, and wherein 12 provinces successively produce congou tea.Along with the raising of domestic people's living standard, also more and more higher to the requirement of black tea.And therefore, just need new production technology to produce the black tea of high-quality in order to meet the demand of people.
Summary of the invention
The object of this invention is to provide a kind of congou tea production technology of frying baking combined drying, this explained hereafter congou tea profile is out tightly thin, and crow profit is glossy, and delicate fragrance is lasting.
For achieving the above object, the technical solution used in the present invention is:
This congou tea production technology of frying baking combined drying, is characterized in that step is as follows:
The first step, fresh leaf is chosen, and pluck the fresh leaf that two leaves and a bud is just opened up or bud three leaf is just opened up, do not adopt rainwater and dew leaf, plucking time is between fine day 10 AM at 4 in afternoon;
Second step, wither, the fresh leaf first step chosen evenly shakeouts at tea sieve, and leaf-spreading thickness is 1cm ~ 2cm, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, be equipped with dehumidifier, open dehumidifier after the good fresh leaf in stand, open air-conditioning and keep temperature to be 23 DEG C, opening dehumidifier keeps relative humidity to be 50% ~ 60%, when withering, scarifying is dark brownish green, and withering to dark brownish green moisture content is 60%, and withering time controls at 15 hours ~ 20 hours;
3rd step, knead, the withering leaf that second step obtains is inserted 45 type kneading machines or 55 type kneading machines, does not first pressurize and knead 20 minutes, then add light kneadding and twist with the fingers 50 minutes, then increase the weight of kneadding and twist with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, cell crashing ratio reaches more than 80%, and 90% with blade slivering;
4th step, fermentation, the leaf of kneading 3rd step obtained evenly shakeouts on tea sieve, leaf-spreading thickness is 5cm ~ 10cm, the tea spread out sieve is placed on fermenting frame, keeps the oxygen supply of air miniflow, keep relative humidity more than 95%, first at the temperature bottom fermentation 40 minutes of 40 DEG C, then at the temperature bottom fermentation 180 minutes of 22 DEG C;
5th step, high temperature fried dry is gone out enzyme, and the fermentated leaves that the 4th step obtains being placed in cylinder and frying tea machine, is roll stir-fry 3 minutes under the condition of 200 DEG C in bowl temperature;
6th step, low temperature fried dry, the fried dry leaf that the 5th step obtains is placed in cylinder and fries tea machine, be roll stir-fry 20 minutes ~ 30 minutes under the condition of 90 DEG C ~ 100 DEG C in bowl temperature, fried dry leaf water content is 14% ~ 16%;
7th step, first baking, the fried dry leaf that 6th step obtains is placed in the upper spreading for cooling of tea sieve 30 minutes, spreading for cooling is placed on to adopt in the tea drier of hot-air seasoning and dries, tea drier hot-air mouth temperature is 80 DEG C ~ 90 DEG C, drying time is 30 minutes, and dry tea water content is 6%, by the gross tea sealing and standing 10 days after just drying;
8th step, multiple baking, the gross tea after the 7th step is left standstill 10 days adopts in air flow dryer and carries out multiple baking after picking and picking, tea drier hot-air mouth temperature is 90 DEG C ~ 95 DEG C, drying time is 180 minutes ~ 300 minutes, then by cool 30 minutes of dry tea booth after drying, pack.
Further, the 5th step cylinder fries the drum rotation speed of tea machine is 28 turns ~ 32 turns per minute.
Further, the 6th step cylinder fries the drum rotation speed of tea machine is 22 turns ~ 25 turns per minute.
Further, the fried dry leaf of the 7th step spreading for cooling is every square meter 0.8kg ~ 1.4kg.
Further, the thickness that the 8th Bu Gan tea booth is cool is 0.8cm ~ 1.8cm.
In withering technology, leaf-spreading thickness is 1cm ~ 2cm, the fresh leaf spread out is placed in the air-conditioned room being equipped with dehumidifier, keeps temperature to be 23 DEG C, open dehumidifier and keep relative humidity to be 50% ~ 60%, when withering, scarifying is dark brownish green, withering time controls at 15 hours ~ 20 hours, and withering to dark brownish green moisture content is 60%, carries out compared with withering technology under this withering technology is uncontrollable with the environmental variance of tradition under natural environment, can ensure that each batch of fresh leaf withering degree is identical, material quality is protected.Be stop withering after 60% through withering to dark brownish green moisture content, undertaken kneading that (these two kinds of kneading machines all adopt Cha Ji factory of Zhejiang Linan City to manufacture by 45 type kneading machines or 55 type kneading machines, outer, the interior rib bone radical of the kneading machine of these two kinds of types, rub barrel speed of gyration, productivity ratio all can conform to this technological requirement), knead technology controlling and process, first adopt the not adding pressure type of 20 minutes to knead, because it is also more fragile to knead leaf in initial, direct weighting is kneaded and is easily caused tealeaves damaged; The middle kneadding carried out again 50 minutes is twisted with the fingers, and the weight of then carrying out 10 minutes is kneaded, and this control of kneading degree can make a small amount of tea juice overflow, and blade slivering tight knot makes 90% with blade slivering, and the loose kneadding finally carried out 5 minutes is twisted with the fingers, and can prevent from rubbing fringe shape.This kneads technique effectively can be controlled in more than 80% by cell crashing ratio.Will through withering technology and with no pressure, light pressure, weight, the leaf tea divided on fermenting frame of kneading after processes is twisted with the fingers in pine kneadding sieves, leaf-spreading thickness controls at 5 ㎝ ~ 10 ㎝, tea screening is best to 12 object tea sieves with 4 orders, keep the oxygen supply of air miniflow, relative humidity controls more than 95%, because preceding withering technology makes withering leaf moisture control 60%, more than 80% is controlled in through kneading fine crushing rate, exhausted large how much tealeaves Cell vacuoles obtains fragmentation, make the Polyphenols in vacuole, the materials such as amino acid fully contact with polyphenol oxidase system, and utilize oxygen to carry out the brown element of enzymatic, catechin produces oxidation polymerization and condensation, form a series of theaflavin, thearubigin, chemical element meanwhile along with other compounds reacts, dark brownish green color and luster is made to become golden red.At the ferment under ambient temperature 40 minutes of 40 DEG C, then at the ferment under ambient temperature 180 minutes of 22 DEG C, environment temperature forms temperature-change type fermentation from high to low, material in the vacuole of tealeaves clasmatosis part is fermented, and the microorganism in effectively controling environment is brought in tealeaves, promote fermentation quality, by this zymotechnique, effectively can promote the content of theaflavin, thearubigin, reduce the content of theabrownin.After completing fermentation, adopt high temperature fried dry the fermentated leaves after fermentation can be killed organized enzyme rapidly, make the catalytic action of fermentated leaves no longer receptor 1 activity enzyme, the attenuation degree in this technique is controlled rapidly, effectively fixes the quality of congou tea; In the low temperature roller of 90 DEG C ~ 100 DEG C, roll stir-fry 20 minutes ~ 40 minutes again, by this low temperature fried dry by dark brownish green water content control 14% ~ 16%.Rapidly dark brownish green moisture is reduced by fried dry, then the fried dry leaf spreading for cooling of low temperature fried dry being crossed is after 30 minutes, is placed in and adopts hot-air mouth temperature to be carry out oven dry 30 minutes in the hot blast tea drier of 80 DEG C ~ 90 DEG C, dry tea water content is effectively controlled 6%.The delicate fragrance that now the made congou tea of shape cost process is exclusive or flowers and fruits perfume.In addition, find through inventor's investigation and comparison, the high temperature fried dry enzyme that goes out first is adopted then to carry out low temperature fried dry and carry out hot-air seasoning again, Tea Polyphenols in Tea can be made, amino acid content ratio reaches best, with the single fried dry of tradition, single oven dry or do not carry out high temperature go out enzyme technique compared with, the Tea Polyphenols in Tea processed in this technique, amino acid content promote significantly.After low temperature just dries, gross tea water content is effectively controlled after 6%, the naturally placing bamboo basket ventilates, and the gross tea in bamboo basket is placed 10 days, inserts to adopt in the tea drier of hot-air seasoning again and dry after picking and picking.After sealing and standing to be done, after picking and picking, carry out multiple baking technique, take out gross tea at 90 DEG C ~ 95 DEG C, carry out multiple baking 3 hours to 5 hours, after multiple baking, carry out spreading for cooling again.This dry again technique can make gross tea obtain further drying be convenient to store beyond, can also by gross tea with green grass breath eliminate, make the delicate fragrance of this congou tea or flowers and fruits perfume (or spice) become purer, make the more resistance to bubble of black tea.Share cool end to complete the whole process of quality black tea.
The effect that the present invention is useful is: congou tea is withered by first appropriateness in production technology, temperature-variable fermentation is carried out again after progressively kneading, high temperature fried dry is gone out enzyme again, low temperature fried dry, the combined drying method of drying replaces traditional congou tea manufacture craft, the quality of congou tea is improved again by multiple baking, the congou tea profile using this production technology to produce is tightly thin, the more black profit of the dry tea of congou tea produced than traditional handicraft is glossy, endoplasm has delicate fragrance or flowers and fruits are fragrant, and fragrance is lasting, the congou tea soup coloured gold bubbled out is red bright, flavour is mellow along refreshing, neat and well spaced glow at the bottom of leaf, there is the effect of high-quality, be beneficial to popularization.
Detailed description of the invention
Below in conjunction with examples of implementation, the invention will be further described:
Embodiment one:
The congou tea production craft step of the stir-fry baking combined drying of the present embodiment is as follows:
1. fresh leaf is chosen: pluck the fresh leaf that two leaves and a bud is just opened up, do not adopt rainwater and dew leaf, plucking time is between fine day 10 AM at ten two in the morning;
2. wither: fresh leaf step 1 chosen evenly shakeouts on tea sieve, leaf-spreading thickness is 1cm, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, be equipped with dehumidifier, open dehumidifier after the good fresh leaf in stand, open air-conditioning and keep temperature to be 23 DEG C, opening dehumidifier keeps relative humidity to be 50%, when withering, scarifying is dark brownish green, and withering to dark brownish green moisture content is 60%, and withering time controls in 15 hours;
3. knead: withering leaf step 2 obtained inserts 45 type kneading machines, first do not pressurize and knead 20 minutes, add light kneadding again and twist with the fingers 50 minutes, then increase the weight of kneadding and twist with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, cell crashing ratio reaches 80%, and 90% with blade slivering;
4. ferment: get one group of tea sieve and a fermenting frame for stacked placement tea sieve, the leaf of kneading step 3 obtained evenly shakeouts on tea sieve, leaf-spreading thickness is 5cm, the tea spread out sieve is placed on fermenting frame, keep the oxygen supply of air miniflow, relative humidity is kept to be 96%, first at the temperature bottom fermentation 40 minutes of 40 DEG C, then at the temperature bottom fermentation 180 minutes of 22 DEG C;
5. high temperature fried dry is gone out enzyme: fermentated leaves step 4 obtained is placed in cylinder and fries tea machine, is roll stir-fry 3 minutes under the condition of 200 DEG C in bowl temperature;
6. low temperature fried dry: fried dry leaf step 5 obtained is placed in cylinder and fries tea machine, and be roll stir-fry 20 minutes under the condition of 90 DEG C in bowl temperature, fried dry leaf water content is 15%;
7. just dry: fried dry leaf step 6 obtained is placed in the upper spreading for cooling of tea sieve 30 minutes, be placed on to adopt in the tea drier of hot-air seasoning through spreading for cooling and dry, tea drier hot-air mouth temperature is 80 DEG C, drying time is 30 minutes, dry tea water content is 6%, by the gross tea sealing and standing 10 days after just drying;
8. multiple to dry: the gross tea after step 7 is left standstill 10 days is inserted to adopt in the tea drier of hot-air seasoning and dried after picking and picking, and tea drier hot-air mouth temperature is 90 DEG C, and drying time is 180 minutes, then by cool 30 minutes of the dry tea booth after drying.
The drum rotation speed that step 5 cylinder fries tea machine is 28 turns per minute.
The drum rotation speed that step 6 cylinder fries tea machine is 22 turns per minute.
The fried dry tea of step 7 spreading for cooling is every square meter 0.9kg.
The cool thickness of the dry tea booth of step 8 is 0.9cm.
Embodiment two:
The congou tea production technology of combined drying is dried in the stir-fry of the present embodiment, and step is as follows:
1. fresh leaf is chosen, and plucks the fresh leaf that bud three leaf is just opened up, does not adopt rainwater and dew leaf, plucking time be at ten one in fine day morning to afternoon a bit between;
2. wither, fresh leaf step 1 chosen evenly shakeouts on bamboo mat, leaf-spreading thickness is 1.5cm, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, is equipped with dehumidifier, dehumidifier is opened after the good fresh leaf in stand, opening air-conditioning keeps temperature to be 23 DEG C, and open dehumidifier and keep relative humidity to be 55%, when withering, scarifying is dark brownish green, withering to dark brownish green moisture content is 60%, and withering time controls in 16 hours;
3. knead, withering leaf step 2 obtained inserts 55 type kneading machines, first do not pressurize and knead 20 minutes, add light kneadding again and twist with the fingers 50 minutes, then increase the weight of kneadding and twist with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, cell crashing ratio reaches 85%, and 90% with blade slivering;
4. ferment, get one group of tea sieve and a fermenting frame for stacked placement tea sieve, the leaf of kneading step 3 obtained evenly shakeouts on tea sieve, leaf-spreading thickness is 7cm, the tea spread out sieve is placed on fermenting frame, keeps the oxygen supply of air miniflow, keep relative humidity to be 96%, first at the temperature bottom fermentation 40 minutes of 40 DEG C, then at the temperature bottom fermentation 180 minutes of 22 DEG C;
5. high temperature fried dry is gone out enzyme, and fermentated leaves step 4 obtained is placed in cylinder and fries tea machine, is roll stir-fry 3 minutes under the condition of 200 DEG C in bowl temperature;
6. low temperature fried dry, the cylinder that is placed in step 5 obtained fries tea machine, and be roll stir-fry 30 minutes under the condition of 96 DEG C in bowl temperature, fried dry leaf water content is 15%;
7. just dry, fried dry leaf step 6 obtained to be placed on bamboo mat spreading for cooling 30 minutes, be placed on to adopt in the tea drier of hot-air seasoning through spreading for cooling and dry, tea drier hot-air mouth temperature is 85 DEG C, drying time is 30 minutes, dry tea water content is 6%, by the gross tea sealing and standing 10 days after just drying;
8. multiple dry, the gross tea after step 7 is left standstill 10 days is inserted to adopt in the tea drier of hot-air seasoning and is dried after picking and picking, and tea drier hot-air mouth temperature is 92 DEG C, and drying time is 240 minutes, then by cool 30 minutes of the dry tea booth after drying.
The drum rotation speed that step 5 cylinder fries tea machine is 30 turns per minute.
The drum rotation speed that cylinder described in step 6 fries tea machine is 23 turns per minute.
The fried dry tea of step 7 spreading for cooling is every square meter 1.1kg.
The cool thickness of the dry tea booth of step 8 is 1.2cm.
Embodiment three:
The congou tea production technology of combined drying is dried in the stir-fry of the present embodiment, and step is as follows:
1. fresh leaf is chosen, and plucks the fresh leaf that bud three leaf is just opened up, does not adopt rainwater and dew leaf, and plucking time is between fine day afternoon 2 at 4 in afternoon;
2. wither, fresh leaf step 1 chosen evenly shakeouts on cloth seat, leaf-spreading thickness is 1.8cm, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, is equipped with dehumidifier, dehumidifier is opened after the good fresh leaf in stand, opening air-conditioning keeps temperature to be 23 DEG C, and open dehumidifier and keep relative humidity to be 58%, when withering, scarifying is dark brownish green, withering to dark brownish green moisture content is 60%, and withering time controls in 20 hours;
3. knead, withering leaf step 2 obtained inserts 55 type kneading machines, first do not pressurize and knead 20 minutes, add light kneadding again and twist with the fingers 50 minutes, then increase the weight of kneadding and twist with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, cell crashing ratio reaches more than 88%, and 90% with blade slivering;
4. ferment, get one group of tea sieve and a fermenting frame for stacked placement tea sieve, the leaf of kneading step 3 obtained evenly shakeouts on tea sieve, leaf-spreading thickness is 8cm, the tea spread out sieve is placed on fermenting frame, keeps the oxygen supply of air miniflow, keep relative humidity to be 98%, first at the temperature bottom fermentation 40 minutes of 40 DEG C, then at the temperature bottom fermentation 180 minutes of 22 DEG C;
5. high temperature fried dry is gone out enzyme, and fermentated leaves step 4 obtained is placed in cylinder and fries tea machine, is roll stir-fry 3 minutes under the condition of 200 DEG C in bowl temperature;
6. low temperature fried dry, fried dry leaf step 5 obtained is placed in cylinder again and fries tea machine, and be roll stir-fry 25 minutes under the condition of 98 DEG C in bowl temperature, fried dry leaf water content is 15%;
7. just dry, fried dry leaf step 6 obtained to be placed on cloth seat spreading for cooling 30 minutes, be placed on to adopt in the tea drier of hot-air seasoning through spreading for cooling and dry, tea drier hot-air mouth temperature is 88 DEG C, drying time is 30 minutes, dry tea water content is 6%, by the gross tea sealing and standing 10 days after just drying;
8. multiple dry, gross tea step 7 being left standstill 10 days is inserted to adopt in the tea drier of hot-air seasoning and is dried after picking and picking, and tea drier hot-air mouth temperature is 94 DEG C, and drying time is 260 minutes, then by cool 30 minutes of the dry tea booth after drying.
The drum rotation speed that step 5 cylinder fries tea machine is 32 turns per minute.
The drum rotation speed that cylinder described in step 6 fries tea machine is 25 turns per minute.
The fried dry leaf of step 7 spreading for cooling is every square meter 1.2kg.
The cool thickness of the dry tea booth of step 8 is 1.6cm.
Get 100 parts of embodiment of the present invention and fry the congou tea that the congou tea production technology of drying combined dryings produces, then get the congou tea that 100 parts of traditional handicrafts produce, contrast between the two, comparing result is as follows:
As can be seen from the comparison result, tight thin, the black profit of congou tea that the embodiment of the present invention is produced is glossy, and fragrance is lasting, and brew rear soup coloured gold red bright, mellow in taste is smooth, and the quality of congou black tea produced than traditional handicraft is significantly improved.
Although the present invention is described by reference to preferred embodiment, those skilled in the art should understand, and in the scope of claims, can do the various change in form and details.
Claims (5)
1. fry a congou tea production technology of drying combined drying, it is characterized in that step is as follows:
(1) fresh leaf is chosen: pluck the fresh leaf that two leaves and a bud is just opened up or bud three leaf is just opened up, do not adopt rainwater and dew leaf, plucking time is between fine day 10 AM at 4 in afternoon;
(2) wither: the fresh leaf that step (1) is plucked evenly is shakeout on tea sieve, leaf-spreading thickness is 1 ㎝ ~ 2 ㎝, the fresh leaf spread out is placed in air-conditioned room, in air-conditioned room, be equipped with dehumidifier, open dehumidifier after the good fresh leaf in stand, open air-conditioning and keep temperature to be 23 DEG C, opening dehumidifier keeps relative humidity to be 50% ~ 60%, when withering, scarifying is dark brownish green, and withering to dark brownish green moisture content is 60%, and withering time controls at 15 hours ~ 20 hours;
(3) knead: the withering leaf that step (2) obtains is inserted 45 type kneading machines or 55 type kneading machines, first do not pressurize and knead 20 minutes, add light kneadding again and twist with the fingers 50 minutes, then increase the weight of kneadding and twist with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is overflowed for there being a small amount of tea juice, blade slivering tight knot, cell crashing ratio reaches more than 80%, and 90% with blade slivering;
(4) ferment: the leaf of kneading step (3) obtained evenly shakeouts on tea sieve, leaf-spreading thickness is 5 ㎝ ~ 10 ㎝, the sieve spread out is placed on fermenting frame, keep the oxygen supply of air miniflow, keep relative humidity more than 95%, first at the temperature bottom fermentation 40 minutes of 40 DEG C, then at the temperature bottom fermentation 180 minutes of 22 DEG C;
(5) high temperature fried dry is gone out enzyme: the fermented tea that step (4) obtains being placed in cylinder and frying tea machine, is roll stir-fry 3 minutes under the condition of 200 DEG C in bowl temperature;
(6) low temperature fried dry: the fried dry leaf that step (5) obtains is placed in cylinder and fries tea machine, be roll stir-fry 20 minutes ~ 30 minutes under the condition of 90 DEG C ~ 100 DEG C in bowl temperature, fried dry leaf water content is 14% ~ 16%;
(7) just dry: the fried dry leaf that step (6) obtains is placed in the upper spreading for cooling of tea sieve 30 minutes, be placed on to adopt in the tea drier of hot-air seasoning through spreading for cooling and dry, tea drier hot-air mouth temperature is 80 DEG C ~ 90 DEG C, drying time is 30 minutes, dry tea water content is 6%, by the gross tea sealing and standing 10 days after just drying;
(8) multiple baking: the gross tea after step (7) is left standstill 10 days carries out multiple baking with the tea drier of employing hot-air seasoning after picking and picking, tea drier hot-air mouth temperature is 90 DEG C ~ 95 DEG C, drying time is 180 minutes ~ 300 minutes, then by cool 30 minutes of dry tea booth after drying, pack.
2. congou tea production technology of frying baking combined drying according to claim 1, is characterized in that: the drum rotation speed that the cylinder described in step (5) fries tea machine is 28 turns ~ 32 turns per minute.
3. congou tea production technology of frying baking combined drying according to claim 1, is characterized in that: the drum rotation speed that the cylinder described in step (6) fries tea machine is 22 turns ~ 25 turns per minute.
4. congou tea production technology of frying baking combined drying according to claim 1, is characterized in that: the dry tea of described step (7) spreading for cooling is every square meter 0.8 ㎏ ~ 1.4 ㎏.
5. congou tea production technology of frying baking combined drying according to claim 1, is characterized in that: the thickness that described step (8) does tea booth cool is 0.8 ㎝ ~ 1.8 ㎝.
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| CN112640971A (en) * | 2021-01-11 | 2021-04-13 | 湖南平嘉鑫茶业有限公司 | Method for preparing congou black tea by fermentation of eurotium cristatum |
| CN113812484A (en) * | 2021-09-24 | 2021-12-21 | 新化县天渠茶业有限公司 | Fermentation process of black tea |
| CN113812479A (en) * | 2021-09-24 | 2021-12-21 | 新化县天渠茶业有限公司 | Black tea preparation method |
| CN114468073A (en) * | 2022-02-28 | 2022-05-13 | 宁德市畲韵红茶业有限公司 | Method for processing black tea by oolong tea processing technology |
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