CN103815066B - A kind of processing method of congou tea - Google Patents
A kind of processing method of congou tea Download PDFInfo
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- CN103815066B CN103815066B CN201410014869.1A CN201410014869A CN103815066B CN 103815066 B CN103815066 B CN 103815066B CN 201410014869 A CN201410014869 A CN 201410014869A CN 103815066 B CN103815066 B CN 103815066B
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Abstract
The invention provides a kind of processing method of congou tea, comprise select materials, hot blast withers, constant temperature is kneaded, intelligence control fermentation, shaping, first drying, sub-sieve, secondary drying, bake and bank up with earth Titian, screening, cutting, Titian, screening, classification packaging process.The present invention adopts Chun Moxiaqiu mono-bud two or three leaf leaflet kind dark brownish green; Kneaded by constant temperature, intelligence control is fermented, bake and bank up with earth Titian and bar Titian technology and the accurate classification technique of standardization are done in optimization, not only can effectively reduce energy consumption 40% ~ 50%, improves output, the outward appearance bar shaped of obtained congou tea product is tight directly, length is consistent, neat and well spaced, comparatively clean, fragrance is fragrant and sweet, still dense, and soup look red is gorgeous, bright, flavour is dense strong, mellow, tender even, red still bright at the bottom of leaf, interior quality is excellent, and security control index reaches export standard, requisite quality, has good economic benefit.
Description
Technical field
The present invention relates to a kind of processing method of congou tea.
Background technology
Black tea (broken black tea, congou tea) is the first in the world teas, accounts for more than 65% of world's tealeaves total output, and in world's tea trade total amount, the volume of trade of black tea remains on more than 75% for a long time.Black tea is also the teas that consumption area is the widest, output is maximum, the quantum of international trade is maximum in the world, and there are Europe, America and Asia in major consuming areas, is secondly Africa, Oceania.Congou tea is the distinctive black tea kind of China, and therefore, the research level of China's congou tea represents the development trend of world's congou tea.Due to history, the black tea of Chinese exports mostly is red fannings and raw tea material, and high-grade black tea is mainly used in domestic.And the congou tea local tea variety that to be China go abroad at first, possessing certain export volume for a long time, in outlet black tea, be only second to red fannings, is that the strategic local tea variety of main product tea district exploitation outlet is selected.Congou tea is gained the name because its manufacture craft is meticulous, is also referred to as " red bar tea ", " bar black tea ".Modern congou tea is developed by souchong, as red in famous keemun (pacifying micro-Qimen), Yunnan black tea (Yunnan), river red (Sichuan), Fujian red (Fujian), suitable red (Hubei), lake red (Hunan) and Guizhou Province etc.The red congou tea in traditional Guizhou Province is the abbreviation of Guizhou black tea, main product in Meitan, wormwood, Hua Gong, the extensively big-and-middle-sized professional tea plantation such as suitable, double-current, with tealeaves " profile bar rope tight knot, Jin Hao appear; fresh and tender neat and well spaced at the bottom of leaf, and soup look red is gorgeous bright, fragrant and sweet dense; flavour is sweet and pure ", being rich in amino acid, Tea Polyphenols is world-famous for, is the traditional advantage local tea variety of one of the famous brand name of China's congou tea, the outlet of Zeng Shi Guizhou Province." Zun Yi is red " serial congou tea is the European countries such as the Typical Representative tradition Guizhou Province red congou tea main exit former Soviet Union of the red congou tea in modern Guizhou Province, is Guizhou Province's outlet tealeaves traditional advantage product.Outlet congou tea is bulk product, and price is lower, but sales volume is higher than red fannings.Over nearly 30 years, because China's rate of economic development is accelerated, living standards of the people improve rapidly, purchasing power strengthens, appreciation of the RMB, domestic tealeaves price improves relatively faster with outlet tealeaves, and the comparative effectiveness of outlet sharply reduces, the red congou tea in Guizhou Province progressively fades out foreign trade market, does not substantially export at present.But there is very dark historical origin in the country such as Chinese congou tea and Europe, along with the particularly reinforcement of Russian strategic partnership and bilateral trade dynamics and the developing rapidly of Russia economy of China and European countries, occur the new market demand to the red congou tea in Guizhou Province, the red congou tea in Guizhou Province of a new generation is expected to go abroad once again.
In recent years, China black tea, under the drive of " Jin Junmei ", becomes new Tea Consumption focus, and commercially rapid popularization is come.Along with the continuous expansion of the popularization of black tea culture and black tea consumption, domestic black tea market will the trend that expands of maintenance.Better, high financial profit, has become the second product line being only second to " the emerald green bud in Meitan " in " Zun Yi is red " famous-brand and high-quality congou tea series of products domestic market impact in area, Meitan, Zunyi City, Guizhou Province.By improving black tea processing method, research and development are similar to other large congou tea tea kind of aforementioned congou tea Product-level, are the inevitable choices that area, Meitan congou tea product continues congou tea market inside and outside occupying power.Congou tea processing method of the prior art is unsuitable for the processing of Zun Yi black kung fu tea.
A kind of congou tea processing method disclosed in CN102125118B, that selection 60 ~ 80% maturity reaches the little fresh leaf opening face, in at 10 in the fine day morning to harvesting at 4 in afternoon, carry out daylight to shine blue or green or indoor and heat and shine blue or green, move into indoor and turn green, put into vibration machine and carry out shaking green grass or young crops, cool green grass or young crops, knead again, adopt fermentation frame to ferment, the blade after fermentation carries out gross fire, twice drying of foot fire.The selection of the method to fresh leaf have impact on the quality of congou tea, and adopts the process that daylight shines green grass or young crops, heating in indoor shines green grass or young crops, turns green, and is unfavorable for the quality keeping black tea; Fermentation mode and fermentation post processing can not ensure the stable of product quality.
Summary of the invention
In order to solve the problems of the technologies described above, the present invention solves the issue of improvement of congou tea processing method in Zun Yi in prior art.
The content of technical solution of the present invention is as follows:
A kind of processing method of congou tea, comprise dark brownish green harvesting, wither, knead, ferment, dry, packaging process, it is selected materials, employing hot blast withers and constant temperature is kneaded, ferment with intelligent mechanic control, limit fermentation procedure and the temperature and time of baking and banking up with earth Titian operation, between first drying and secondary drying, increase sub-sieve operation rub again, manage bar process, specifically comprise following operation:
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35 ~ 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 24 DEG C ~ 32 DEG C, and humidity is 93% ~ 97%, and the time is 2h ~ 5h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 80 DEG C ~ 150 DEG C, the time of baking and banking up with earth is 2h ~ 5h, and entering machine Measuring Moisture Content of Tea content is 15% ~ 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
In described step (4), fermentation power controls at 2kw/h.
In described step (9), the temperature of curing Titian controls, at 110 ~ 130 DEG C, to bake and bank up with earth time controling at 3h ~ 4h.
In described step (9), the temperature of curing Titian controls at 120 DEG C.
The power of baking and banking up with earth Titian in described step (9) is 14kw/h.
The temperature that in described step (3), constant temperature is kneaded is 22 ~ 24 DEG C, and relative humidity is 82% ~ 88%, and the time of kneading is 70min ~ 80min.
In described step (3), the rotating speed of kneading machine is 45r/min.
In described step (4), fermentation temperature is 26 DEG C ~ 30 DEG C, and humidity is 94% ~ 96%, and the time is 3h ~ 4h.
Compared with prior art, the beneficial effect that the present invention reaches is: adopt Chun Moxiaqiu mono-bud two or three leaf leaflet kind dark brownish green; Kneaded by constant temperature, intelligence control is fermented, bake and bank up with earth Titian and bar Titian technology and the accurate classification technique of standardization are done in optimization, not only can effectively reduce energy consumption 40% ~ 50%, improve output, the outward appearance bar shaped of obtained congou tea product is tight directly, length is consistent, neat and well spaced, cleaner, fragrance is fragrant and sweet, still dense, soup look red is gorgeous, bright, flavour is dense strong, mellow, tender even, red still bright at the bottom of leaf, interior quality is excellent, and security control index reaches export standard, and quality testing reaches DB52/T641-2010 " Guizhou congou tea " standard.Food safety control index meets GB2763-2012 " the maximum limitation of national food safety standard Pesticide Residues ", the standard-required such as GB2762-2005 " pollutants in food limitation ", GB7718-2011 " national food safety standard prepackaged food label general rule " and " Tea Production licensing detailed rules for the implementation ".By process modification, reach and do type Titian effect preferably and grading effect is refined in standardization.
Present invention employs Chun Moxiaqiu mono-bud two or three leaf leaflet kind dark brownish green, especially clone leaflet veriety tea place Chun Moxiaqiu mono-bud two three-leaf tea is blue or green, ensure that supply and the quality of raw material from the basis that raw material is selected.Although Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green is not best congou tea raw material, by processing technology of the present invention, the outstanding quality of congou tea can be ensured.The present invention also adopts Mechaniaed harvest dark brownish green, dark brownish green cost can be adopted work cost rate and drop to about 15%, and can improve Summer-autumn tea seed output and quality, ensure that raw material supply.Dark brownish green harvesting of the prior art normally people employs the workman that picks tea-leaves to carry out picked by hand, and cause adopting work cost up to 50% of dark brownish green selling price, economic benefit is low, and well can not ensure raw material supply, can not ensure fresh dark brownish greenly to be processed in time.Therefore, the present invention adopts Mechaniaed harvest, solves dark brownish green raw material supply and problem of guaranteeing both quality and quantity.Clone is for material with trees individual plant trophosome, adopt asexual process as methods such as cuttage, grafting, press strip, plant division and tissue cultures, breed the kind (strain) obtained, also known as Clonal Cultivar (strain), have and grow good characteristic that is fast, strong stress resistance.The characteristic that the new physical efficiency that vegetative propagation produces keeps breeding intrinsic, the proterties of offspring is consistent, breeding time and growing way more neat, young sprout size, hold tender property and color and luster relatively, be convenient to carry out mechanized tea plucking, be beneficial to primary making process standardization, to raising quality, to save labour, increase yield all beneficial.
Present invention improves over withering trough internal structure and wind direction flowing relation, hot blast can be adopted when withering temperature is low to wither and heat.Air blast is set in withering trough, hot blast can be realized and wither.
What present invention improves over congou tea kneads technology, have employed constant temperature and kneads, and kneads temperature, reach the effect that constant temperature is kneaded by what regulate and control that the rotating speed of kneading machine controls congou tea.The rotating speed of the kneading machine used in prior art is fixed, and what can not meet production different stage tea products kneads technical requirement.Because produce high level congou tea requirement to knead rotating speed relatively slow, it is very fast that the product producing similar Zun Yi congou tea rank then requires to knead rotating speed.Therefore, by routine techniques regulation and control kneading machine rotating speed, determine its control technique parameter according to routine techniques again, adjust corresponding rotating speed according to the kind of dark brownish green raw material and the requirement of specification to rotating speed speed and knead, the target that controllable rotating speed target and constant temperature are kneaded can be realized.
The present invention have studied fermentation technique condition control and quality of congou black tea relation, effectively improves the quality of congou tea.Black tea process employing electrothermal furnace of the prior art heats, pot burns steam conditioning, air blast air-supply etc., and its facilities and equipment falls behind, and can not realize Based Intelligent Control.The present invention has carried out fermentation of black tea facility and plant modification in conjunction with routine techniques, such as design fermenting cellar, configuration fermentation dish and temperature, humidity, wind speed master control control device, realize the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet master control, realizes intelligentized control method fermentation; Fermentation power is controlled at 2kw/h, fermentation energy consumption can be made to reduce by 45%.Fermentation energy consumption is every hundred jin of fermentated leaves about 0.8KW, reduces energy consumption 45%, effectively energy-conservation, and the policy having responded energy-saving and emission-reduction is called, and is conducive to Environmental security and resources conservation.
Present invention improves over shaping Titian technology and standardization classification technique, such as use carding machine auxiliary reason bar shaping etc., reach product sensory Appearanceindex requirement bar shaped tight straight, length is consistent, neat and well spaced, more only, the effect that brown is comparatively moistened.The present invention is to the gross tea production Technology of drying from the shaping operation after fermenting raw materials to curer between Titian operation, carry out innovation to improve, between first drying operation and secondary drying operation, add screening and rub the process of reason bar again, strengthen the control to product Titian effect; Product slivering ratio of briquetting is improved, and fragrance gets a promotion.The present invention also by the technology of " screening → cutting → bake and bank up with earth, Titian → sieving and grading, packaging ", improves standardization classification technique, improves the quality of congou tea product.The present invention bakes and banks up with earth output and controls at 100 ~ 200kg.The present invention will bake and bank up with earth power and control at 14kw/h, can effectively reduce energy consumption 40%.The energy consumption of baking and banking up with earth Titian is every hundred jin of dry tea about 3.5KW, reduces energy consumption 40%, effectively energy-conservation, and the policy having responded energy-saving and emission-reduction is called, and is conducive to Environmental security and resources conservation.In addition, the present invention refines classification through standardization, and product appearance bar shaped is tight directly, length is consistent, neat and well spaced.
Test example 1
1.1 test raw material
Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green.
1.2 testing equipment
Containing the withering trough of air blast, containing the intelligent temperature control fermenting cellar of the equipment such as fermentation dish, Temperature and Humidity Control and air-supply arrangement, 6chb-20 turning plate type dryer, 6CR-65 tea twisting machine, 6CUY-600 conveyer belt type elevator, 6CCP-80 tea leaf frying machine, 16 layers of baking machine etc.
1.3 test method
The method of the invention is adopted to carry out pilot production.
1.4 result of the test
The aesthetic quality testing the congou tea product obtained is as shown in table 1.
The aesthetic quality of table 1 product
As shown in Table 1, the aesthetic quality of gained congou tea product of the present invention is excellent, and especially profile and fragrance are all good, reach the standard of high-quality congou tea.
The physical and chemical index testing the congou tea product obtained is as shown in table 2.
| Project | Index | Congou tea product of the present invention |
| Moisture (%) | ≤7.0 | 6.5 |
| Total ash (%) | ≤6.5 | 5.4 |
| Water extraction (%) | ≤34.0 | 36.8 |
| Powder (%) | ≤1.2 | 0.06 |
| Plumbous (Pb) (mg/kg) | ≤5 | 0.4 |
| Total amount of rare earth (mg/kg) | ≤2.0 | 0.4 |
| BHC (mg/kg) | ≤0.2 | Do not detect (< 0.001) |
| DDT (mg/kg) | ≤0.2 | Do not detect (< 0.001) |
| Permethrin (mg/kg) | ≤20 | Do not detect (< 0.0125) |
| Cypermethrin (mg/kg) | ≤20 | Do not detect (< 0.0125) |
| Flucythrinate (mg/kg) | ≤20 | Do not detect (< 0.005) |
| To take advantage of a situation fenvalerate (mg/kg) | ≤0.01 | Do not detect (< 0.0125) |
| Decis (mg/kg) | ≤10 | Do not detect (< 0.0125) |
| Orthene (mg/kg) | ≤0.1 | Do not detect (< 0.03) |
As shown in Table 2, the physical and chemical index of congou tea product of the present invention is qualified.
Adopt the congou tea of the inventive method production and processing high-quality, while guarantee product quality is up to standard, reach yearly productive capacity 20000 jin, accumulative production congou tea product 40000 jin.Adopt common high-quality congou tea production method to carry out the production of high-quality black kung fu tea to Chun Moxiaqiu mono-bud two three-leaf tea green grass or young crops, every per mu yield 10kg, per mu yield is worth 2400 yuan; But after adopting the inventive method, every per mu yield can reach 100kg, and per mu yield value can reach 8000 yuan.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
In order to deepen to understand the present invention, below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, and this embodiment only for explaining the present invention, does not form limiting the scope of the present invention.The amendment that basis of the present invention is made or improvement, if it will be apparent to those skilled in the art that, then belong to the scope of protection of present invention.
Fig. 1 is process chart of the present invention, as shown in Figure 1, the operation of processing method of the present invention comprise select materials, hot blast withers, constant temperature is kneaded, intelligence control fermentation, shaping, first drying, sub-sieve, secondary drying, bake and bank up with earth Titian, screening, cutting, Titian, screening, classification packaging process.The processing method of a kind of congou tea of the present invention specifically comprises following operation:
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35 ~ 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 24 DEG C ~ 32 DEG C, and humidity is 93% ~ 97%, and the time is 2h ~ 5h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 80 DEG C ~ 150 DEG C, the time of baking and banking up with earth is 2h ~ 5h, and entering machine Measuring Moisture Content of Tea content is 15% ~ 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
In described step (4), fermentation power controls at 2kw/h.
In described step (9), the temperature of curing Titian controls, at 110 ~ 130 DEG C, to bake and bank up with earth time controling at 3h ~ 4h.
In described step (9), the temperature of curing Titian controls at 120 DEG C.
The power of baking and banking up with earth Titian in described step (9) is 14kw/h.
The temperature that in described step (3), constant temperature is kneaded is 22 ~ 24 DEG C, and relative humidity is 82% ~ 88%, and the time of kneading is 70min ~ 80min.
In described step (3), the rotating speed of kneading machine is 45r/min.
In described step (4), fermentation temperature is 26 DEG C ~ 30 DEG C, and humidity is 94% ~ 96%, and the time is 3h ~ 4h.
Embodiment 1
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; The rotating speed of kneading machine is 45r/min; The temperature that described constant temperature is kneaded is 22 DEG C, and relative humidity is 82%%, and the time of kneading is 70min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 24 DEG C, and humidity is 93%, and the time is 2h; Described fermentation power controls at 2kw/h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in cure Titian temperature control, at 110 DEG C, to bake and bank up with earth time controling at 3h, entering machine Measuring Moisture Content of Tea content is 15%; The power of baking and banking up with earth Titian is 14kw/h;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged.
Embodiment 2
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; The rotating speed of kneading machine is 45r/min; The temperature that described constant temperature is kneaded is 24 DEG C, and relative humidity is 88%, and the time of kneading is 80min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 32 DEG C, and humidity is 97%, and the time is 5h; Described fermentation power controls at 2kw/h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in cure Titian temperature control, at 130 DEG C, to bake and bank up with earth time controling at 4h, entering machine Measuring Moisture Content of Tea content is 20%; The power of baking and banking up with earth Titian is 14kw/h;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 3
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 24 DEG C, and humidity is 93%, and the time is 2h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 80 DEG C, the time of baking and banking up with earth is 2h, and entering machine Measuring Moisture Content of Tea content is 15%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 4
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 32 DEG C, and humidity is 97%, and the time is 5h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 150 DEG C, the time of baking and banking up with earth is 5h, and entering machine Measuring Moisture Content of Tea content is 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 5
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 40r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 26 DEG C, and humidity is 94%, and the time is 3h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 90 DEG C, the time of baking and banking up with earth is 3h, and entering machine Measuring Moisture Content of Tea content is 16%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 6
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 28 DEG C, and humidity is 95%, and the time is 4h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 100 DEG C, the time of baking and banking up with earth is 4h, and entering machine Measuring Moisture Content of Tea content is 17%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 7
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 40r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 30 DEG C, and humidity is 96%, and the time is 3h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 140 DEG C, the time of baking and banking up with earth is 4h, and entering machine Measuring Moisture Content of Tea content is 18%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Embodiment 8
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 28 DEG C, and humidity is 95%, and the time is 4h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 120 DEG C, the time of baking and banking up with earth is 3h, and entering machine Measuring Moisture Content of Tea content is 19%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception.
Claims (1)
1. the processing method of a congou tea, comprise dark brownish green harvesting, wither, knead, ferment, dry, packaging process, it is characterized in that: it is selected materials, employing hot blast withers and constant temperature is kneaded, ferment with intelligent mechanic control, limit fermentation procedure and the temperature and time of baking and banking up with earth Titian operation, between first drying and secondary drying, increase sub-sieve operation rub again, manage bar process, specifically comprise following operation:
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kind is dark brownish green;
(2) hot blast withers:
Adopt containing the withering trough of air blast, to wither process to raw material, when temperature is lower than when opening air blast during conventional withering temperature, feeding hot blast, carries out hot blast and withers;
(3) constant temperature is kneaded:
By routine techniques regulation and control kneading machine rotating speed, then determine its control technique parameter according to conventional methods, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 45r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, carry out the temperature of fermenting cellar, humidity and ventilation by Intelligent control cabinet intelligentized control method, fermenting to tealeaves is that orange-yellow, blue or green gas disappears; Described fermentation temperature is 26 DEG C ~ 30 DEG C, and humidity is 94% ~ 96%, and the time is 3h ~ 4h;
(5) shaping:
Adopt carding machine auxiliary reason bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar process;
(8) secondary drying;
(9) Titian is baked and banked up with earth:
Tealeaves after secondary drying is carried out baking and banking up with earth Titian process, described in bake and bank up with earth Titian temperature be 120 DEG C, the time of baking and banking up with earth is 3h ~ 4h, and entering machine Measuring Moisture Content of Tea content is 15% ~ 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, point grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method process without exception;
In described step (4), fermentation power controls at 2kw/h;
The power of baking and banking up with earth Titian in described step (9) is 14kw/h;
The temperature that in described step (3), constant temperature is kneaded is 22 ~ 24 DEG C, and relative humidity is 82% ~ 88%, and the time of kneading is 70min ~ 80min.
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| CN104222333B (en) * | 2014-08-22 | 2016-09-28 | 贵州祥华生态农业发展有限公司 | Shiqian tongue tea kind congou tea processing technology |
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| CN104430993A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Processing method of Congou black tea |
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| CN105994702A (en) * | 2016-05-25 | 2016-10-12 | 贵州省灵峰科技产业园有限公司 | Black tea baking method |
| CN106070784A (en) * | 2016-07-31 | 2016-11-09 | 贵州省黎平雀舌茶业有限公司 | A kind of production method of black tea |
| CN106720488A (en) * | 2016-11-25 | 2017-05-31 | 余庆县富源春茶叶产销专业合作社 | A kind of processing method of congou tea |
| CN109924282A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of preparation method of black tea |
| CN111820293A (en) * | 2020-07-24 | 2020-10-27 | 祁门县祁之源茶业有限公司 | Processing technology of Qihong small green oranges |
| CN113951341A (en) * | 2021-11-18 | 2022-01-21 | 诸暨市石笕茶叶专业合作社 | Fermentation process of congou black tea |
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| CN102630769B (en) * | 2012-05-09 | 2015-01-21 | 桂东县玲珑王茶叶开发有限公司 | Red tea processing method |
| CN203353559U (en) * | 2013-06-19 | 2013-12-25 | 宁德市白马山茶叶有限公司 | Constant temperature rolling device for tea |
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