CN104886288A - Honey-aroma type congou black tea processing method - Google Patents
Honey-aroma type congou black tea processing method Download PDFInfo
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Abstract
The invention discloses a honey-aroma type congou black tea processing method and belongs to the technical field of tea processing. The method includes: firstly, picking fresh leaves of large-leaf tea, and placing the fresh leaves of a tea tree in a withering trough for green leaf cooling; repeatedly subjecting the fresh leaves of the tea tree to rocking process and green leaf cooling for twice, and spreading the obtained rocked leaves in the withering trough for withering processing; twisting the obtained withered leaves heavily and slightly alternatively; sending the obtained twisted leaves to a fermentation chamber for fermentation; subjecting the fermented leaves to drying processing, taking out the fermented leaves for sizing and sending to a dryer for drying process after spreading for cooling; spreading and cooling the dried leaves to obtain the spread and cooled leaves which are sent to a baking machine for aroma extraction to obtain the honey-aroma type congou black tea. Compared with the prior art, the honey-aroma type congou black tea processing method has the advantages that the processed tea leaves are tightly knotted and black, even, fragrant, remarkable in honey aroma, red and bright in soup, rich in taste and bright red in infused leaves.
Description
Technical field
The present invention relates to tea processing technique field, specifically, relate to a kind of processing method of sweet odor type congou tea.
Background technology
Black tea makes through fermentation on the basis of green tea, be rich in the various nutrient elements such as carrotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparatate, the chemical reaction of black tea polyphenols during the fermentation makes the chemical composition change in fresh leaf larger, the composition such as theaflavin, thearubigin can be produced, its fragrance obviously increases than fresh leaf, forms the distinctive color of black tea.Black tea there occurs the chemical reaction centered by Tea Polyphenols enzymatic oxidation in process, and the chemical composition change in fresh leaf is comparatively large, creates the new component such as theaflavin, thearubigin.Aroma substance obviously increases than fresh leaf.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol, having refreshes oneself disappears tired, replenishing body fluid and clearing away heat pathogen, diuresis, anti-inflammation and sterilization, removing toxic substances and nourishing the stomach effect.It belongs to full fermented tea, is with suitable new tea bud-leaf for raw material, through withering, kneading, ferment, the tea refined of the series of process process such as dry.But traditional black tea processing technology is lower due to the tea leaf quality chosen, cause the class of black tea not high, it is improper to add the state modulator of processing technology, causes the black tea color and luster that processes reddish brown uninteresting, mouthfeel slightly owe salubrious alcohol and.
Summary of the invention
In view of this, the object of this invention is to provide a kind of processing method of sweet odor type congou tea, reddish brown uninteresting to solve existing black tea color and luster, mouthfeel slightly owes salubrious alcohol and and the technical problem of existence.
The present invention solves the problems of the technologies described above by the following technical programs:
A processing method for sweet odor type congou tea, comprises the following steps:
(1) pluck: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud;
(2) air blue, shake green grass or young crops: first fresh leaves of tea plant is placed on air blue 20 ~ 40min on withering trough, then repeatedly carry out fresh leaves of tea plant shaking blue or green and air blue each 2 times, leafiness is shaken in acquisition;
(3) wither: leafiness will be shaken and spread the process 6.5 ~ 7.5h that to wither in withering trough, and obtain withering leaf;
(4) knead: withering leaf is sent in kneading machine, at the temperature of 20 ~ 24 DEG C, knead 60 ~ 70min according to light ~ heavy ~ light mode, obtain and knead leaf;
(5) ferment: in fermenting cellar, be provided with fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant, leaf will be kneaded be placed in fermenting case and ferment, sweat divides three phases, and the temperature that the first stage controls fermenting cellar is 30 ~ 40 DEG C, and fermentation time is 3 ~ 6min; The temperature that second stage controls fermenting cellar is 25 ~ 28 DEG C, and fermentation time is 2.5 ~ 3.5h; The temperature that phase III controls fermenting cellar is 20 ~ 25 DEG C, and fermentation time is 1 ~ 2h, obtains fermentated leaves;
(6) dry: fermentated leaves is sent in dryer, drying and processing 12 ~ 18min at the temperature of 110 ~ 125 DEG C, then takes out fermentated leaves and carries out sub-sieve, then send in dryer by fermentated leaves, drying and processing 10 ~ 15min at the temperature of 90 ~ 100 DEG C, obtains and dries leaf;
(7) spreading for cooling: oven dry leaf is spread on dustpan, the spreading for cooling time is 2 ~ 3h, obtains spreading for cooling leaf;
(8) Titian: spreading for cooling leaf is sent in curer, cures process 1 ~ 2h at the temperature of 120 ~ 140 DEG C, obtain sweet odor type congou tea.
Described fresh leaves of tea plant is the fresh tea leaf of large leaf tea.
In described step (2), first fresh leaves of tea plant is placed on withering trough, the thickness spread is 4 ~ 6cm, air blue 30min, then fresh leaves of tea plant is sent into successively in vibration machine and withering trough and repeatedly carry out shaking blue or green and air blue each 2 times, first time shakes blue or green 3 ~ 5min, first time air blue 12 ~ 18min, and the thickness that fresh leaves of tea plant spreads is 2 ~ 4cm; Second time shakes blue or green 4 ~ 5min, and second time air blue 25 ~ 35min, the thickness that fresh leaves of tea plant spreads is 4 ~ 6cm.
In described step (3), to shake leafiness spreads in thermostatic hot-air withering trough, the thickness spread is 5 ~ 7cm, and the temperature regulating withering trough is 28 ~ 30 DEG C, stopping drum hot blast per hour 8 ~ 12min, and leafiness will be shaken turn over and tremble once, wither process 6.5 ~ 7.5h, and at the front 10 ~ 15min of end that withers, stop to withering trough heat supply, and cold wind is blasted in withering trough, the temperature of withering leaf is reduced to 20 ~ 25 DEG C.
In described step (4), sent into by withering leaf in kneading machine, regulate the temperature of kneading room to be 20 ~ 24 DEG C, humidity is 85 ~ 90%, do not pressurize and knead 8 ~ 12min, then pressurize and gently rub 18 ~ 24min, then weight kneads 3 ~ 7min, does not then pressurize and kneads 3 ~ 7min, then 3 ~ 7min is twisted with the fingers in light kneadding, then weight kneads 12 ~ 18min, does not pressurize and kneads 8 ~ 12min, and the sub-sieve that finally deblocks obtains and kneads leaf.
In described step (5), fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant is provided with in fermenting cellar, leaf will be kneaded be placed in fermenting case and ferment, the humidity of fermenting cellar is 90 ~ 95%, fermenting cellar opens exhaust fan automatically every 10min, and the opening time is 2min, and sweat divides three phases, the temperature that first stage controls fermenting cellar is 35 DEG C, and fermentation time is 5min; The temperature that second stage controls fermenting cellar is 26 DEG C, and fermentation time is 3h; The temperature that phase III controls fermenting cellar is 22 DEG C, and fermentation time is 1.5h, obtains fermentated leaves.
In described step (6), fermentated leaves is sent in dryer, drying and processing 12 ~ 18min at the temperature of 110 ~ 125 DEG C, then fermentated leaves is taken out and carry out sub-sieve, then fermentated leaves is spread on dustpan, spreading for cooling 25 ~ 35min, then fermentated leaves is sent in dryer, drying and processing 10 ~ 15min at the temperature of 90 ~ 100 DEG C, obtains and dries leaf.
In described step (7), spread on dustpan by oven dry leaf, spreading thickness is 5 ~ 8cm, and the spreading for cooling time is 2 ~ 3h, obtains spreading for cooling leaf.
In described step (8), sent in Intelligent digital curer by spreading for cooling leaf, the thickness that spreads of spreading for cooling leaf is 4 ~ 6cm, cures process 1.5h, obtain sweet odor type congou tea at the temperature of 130 DEG C.
Beneficial effect of the present invention is:
1. compared with conventional black processing method, the present invention by employing three air blues with shake young worker's skill twice and combine, be conducive to allowing the phase mutual friction of dark brownish green leaf of large leaf tea, galling leaf margin cell, accelerates enzymatic oxidation, promote dark brownish green leaking water, the active principle of water inside leaf is combined, changes into the fragrance matter of more Gao Gengnong, the simultaneously evaporation of moisture and running, be conducive to the conversion of fragrance, flavour, thus process the tealeaves of more high-quality.
2. compared with conventional black processing method, the present invention is by withering in operation, thermostatic hot-air withering trough is adopted to wither to shaking leafiness, and strictly control parameters withering in operation, effectively make the increased activity of contained enzyme material in blade, impel starch, protein, the fresh leaf composition such as insoluble protopectin decomposes, transform, generate glucose, amino acid, bath property pectin etc., be conducive to into the active principle of tea quality, polyphenols is oxidized to a greater degree, and impel the green grass gas of fresh leaf disappear and produce delicate fragrance, there are fruit perfume and the fragrance of a flower, the tea flavour finally processed is mellow and not pained.
3. compared with conventional black processing method, operation of kneading of the present invention can fully destroy leaf cell tissue, tealeaves cell-damaging rate is more than 89%, and rolled twig rate is more than 91%, tea juice fully overflows, adhere to leaf surface, make polyphenol oxidase and polyphenol compound by the effect of oxygen in air, promote the carrying out of fermentation.Because the tea juice rubbed out coagulates in leaf table, when tealeaves brews, solable matter is soluble in millet paste, substantially increases the content of the water extraction of black tea.
4. compared with conventional black processing method, fermentation procedure of the present invention can promote that the material in tealeaves is oxidized greatly, thus increases the fragrance of tealeaves, improves the glossiness of tealeaves.
5. compared with conventional black processing method, the present invention, in baking operation, divides two sections and carries out Titian, and in Titian process, increase sub-sieve and spreading for cooling operation, and make the tealeaves outward appearance of processing better, mouthfeel is more aromatic.
6. compared with conventional black processing method, the present invention after by drying tea leaves process, then carries out spreading for cooling process, effectively allows moisture redistribution in tealeaves, allows the aromatic substance in tealeaves again parse, and is beneficial to bake and bank up with earth Titian in next procedure in tealeaves.
7., compared with conventional black processing method, the tealeaves bar rope tight knot Wu Run that the present invention processes, together even, fragrant aroma, has significant sweet fragrance, and soup look red is gorgeous bright, and flavour is mellow, and root of Ford Metalleaf is bright.
Detailed description of the invention
Conveniently those skilled in the art will recognize that the present invention will be further described below in conjunction with embodiment.Embodiment is only illustrating this invention, is not limitation of the invention, and the step not doing in embodiment to illustrate is all prior arts, is not described in detail at this.
Embodiment one
A processing method for sweet odor type congou tea, comprises the following steps: harvesting → air blue, shake that green grass or young crops → wither → knead → fermentation → oven dry → spreading for cooling → Titian.
Described harvesting is the fresh leaf by manually plucking large leaf tea Guizhou Province river bank 419 tea tree one bud one leaf.
Described air blue, to shake green grass or young crops be first be placed on withering trough by fresh leaves of tea plant, the thickness spread is 4cm, air blue 20min, then fresh leaves of tea plant is sent into successively in vibration machine and withering trough and repeatedly carry out shaking blue or green and air blue each 2 times, first time shakes blue or green 3min, first time air blue 12min, the thickness that fresh leaves of tea plant spreads is 2cm; Second time shakes blue or green 4min, and second time air blue 25min, the thickness that fresh leaves of tea plant spreads is 4cm.
Described withering spreads in thermostatic hot-air withering trough by shaking leafiness, the thickness spread is 5cm, regulate the temperature of withering trough to be 28 DEG C, the bulging hot blast 8min of stoppings per hour, and leafiness will be shaken turn over and tremble once, wither process 6.5h, and wither terminate before 10min, stop to withering trough heat supply, and blast cold wind in withering trough, the temperature of withering leaf is reduced to 20 DEG C, obtains withering leaf.
Described kneading sends in kneading machine by withering leaf, the temperature of kneading room is regulated to be 20 DEG C, humidity is 85%, does not pressurize and kneads 8min, then pressurizes and gently rubs 18min, then weight kneads 3min, then do not pressurize and knead 4min, then 7min is twisted with the fingers in light kneadding, and then weight kneads 12min, do not pressurize and knead 8min, the sub-sieve that finally deblocks obtains and kneads leaf.
Fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant is provided with in the fermenting cellar of described fermentation, leaf will be kneaded be placed in fermenting case and ferment, the humidity of fermenting cellar is 90%, fermenting cellar opens exhaust fan automatically every 10min, opening time is 2min, sweat divides three phases, and the temperature that the first stage controls fermenting cellar is 30 DEG C, and fermentation time is 3min; The temperature that second stage controls fermenting cellar is 25 DEG C, and fermentation time is 2.5h; The temperature that phase III controls fermenting cellar is 20 DEG C, and fermentation time is 1h, obtains fermentated leaves.
Described oven dry sends in dryer by fermentated leaves, drying and processing 12min at the temperature of 110 DEG C, then fermentated leaves is taken out and carry out sub-sieve, then fermentated leaves is spread on dustpan, spreading for cooling 25min, then fermentated leaves is sent in dryer, drying and processing 10min at the temperature of 90 DEG C, obtain and dry leaf.
Described spreading for cooling spreads on dustpan by oven dry leaf, and spreading thickness is 5cm, and the spreading for cooling time is 2h, obtains spreading for cooling leaf.
Described Titian is sent in Intelligent digital curer by spreading for cooling leaf, and the thickness that spreads of spreading for cooling leaf is 4cm, cures process 1h, obtain sweet odor type congou tea at the temperature of 120 DEG C.
The present embodiment work tealeaves out, the water extraction content recorded in tea through physico-chemical analysis by GB reaches 43.9%, and Tea Polyphenols accounts for 15.8% of black tea dry weight.
Embodiment two
A processing method for sweet odor type congou tea, comprises the following steps: harvesting → air blue, shake that green grass or young crops → wither → knead → fermentation → oven dry → spreading for cooling → Titian.
Described harvesting is the fresh leaf by manually plucking large leaf tea Guizhou Province river bank 601 tea tree two leaves and a bud.
Described air blue, to shake green grass or young crops be first be placed on withering trough by fresh leaves of tea plant, the thickness spread is 6cm, air blue 40min, then fresh leaves of tea plant is sent into successively in vibration machine and withering trough and repeatedly carry out shaking blue or green and air blue each 2 times, first time shakes blue or green 5min, first time air blue 18min, the thickness that fresh leaves of tea plant spreads is 4cm; Second time shakes blue or green 5min, and second time air blue 35min, the thickness that fresh leaves of tea plant spreads is 6cm.
Described withering spreads in thermostatic hot-air withering trough by shaking leafiness, the thickness spread is 7cm, regulate the temperature of withering trough to be 30 DEG C, the bulging hot blast 12min of stoppings per hour, and leafiness will be shaken turn over and tremble once, wither process 7.5h, and wither terminate before 15min, stop to withering trough heat supply, and blast cold wind in withering trough, the temperature of withering leaf is reduced to 25 DEG C, obtains withering leaf.
Described kneading sends in kneading machine by withering leaf, the temperature of kneading room is regulated to be 24 DEG C, humidity is 90%, does not pressurize and kneads 12min, then pressurizes and gently rubs 24min, then weight kneads 7min, then do not pressurize and knead 3min, then 3min is twisted with the fingers in light kneadding, and then weight kneads 12min, do not pressurize and knead 9min, the sub-sieve that finally deblocks obtains and kneads leaf.
Fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant is provided with in the fermenting cellar of described fermentation, leaf will be kneaded be placed in fermenting case and ferment, 95%, fermenting cellar opens exhaust fan automatically every 10min, opening time is 2min, sweat divides three phases, and the temperature that the first stage controls fermenting cellar is 40 DEG C, and fermentation time is 6min; The temperature that second stage controls fermenting cellar is 28 DEG C, and fermentation time is 3.5h; The temperature that phase III controls fermenting cellar is 25 DEG C, and fermentation time is 2h, obtains fermentated leaves.
Described oven dry sends in dryer by fermentated leaves, drying and processing 18min at the temperature of 125 DEG C, then fermentated leaves is taken out and carry out sub-sieve, then fermentated leaves is spread on dustpan, spreading for cooling 35min, then fermentated leaves is sent in dryer, drying and processing 15min at the temperature of 100 DEG C, obtain and dry leaf.
Described spreading for cooling spreads on dustpan by oven dry leaf, and spreading thickness is 8cm, and the spreading for cooling time is 3h, obtains spreading for cooling leaf.
Described Titian is sent in Intelligent digital curer by spreading for cooling leaf, and the thickness that spreads of spreading for cooling leaf is 6cm, cures process 2h, obtain sweet odor type congou tea at the temperature of 140 DEG C.
The present embodiment work tealeaves out, the water extraction content recorded in tea through physico-chemical analysis by GB reaches 44.1%, and Tea Polyphenols accounts for 16.2% of black tea dry weight.
Embodiment three
A processing method for sweet odor type congou tea, comprises the following steps: harvesting → air blue, shake that green grass or young crops → wither → knead → fermentation → oven dry → spreading for cooling → Titian.
Described harvesting is the fresh leaf by manually plucking large leaf tea Guizhou Province river bank 419 tea tree one bud one leaf.
Described air blue, to shake green grass or young crops be first be placed on withering trough by fresh leaves of tea plant, the thickness spread is 5cm, air blue 30min, then fresh leaves of tea plant is sent into successively in vibration machine and withering trough and repeatedly carry out shaking blue or green and air blue each 2 times, first time shakes blue or green 4min, first time air blue 15min, the thickness that fresh leaves of tea plant spreads is 3cm; Second time shakes blue or green 5min, and second time air blue 30min, the thickness that fresh leaves of tea plant spreads is 5cm.
Described withering spreads in thermostatic hot-air withering trough by shaking leafiness, the thickness spread is 6cm, regulate the temperature of withering trough to be 29 DEG C, the bulging hot blast 10min of stoppings per hour, and leafiness will be shaken turn over and tremble once, wither process 7h, and wither terminate before 12min, stop to withering trough heat supply, and blast cold wind in withering trough, the temperature of withering leaf is reduced to 22 DEG C, obtains withering leaf.
Described kneading sends in kneading machine by withering leaf, the temperature of kneading room is regulated to be 22 DEG C, humidity is 88%, does not pressurize and kneads 10min, then pressurizes and gently rubs 20min, then weight kneads 5min, then do not pressurize and knead 5min, then 5min is twisted with the fingers in light kneadding, and then weight kneads 13min, do not pressurize and knead 12min, the sub-sieve that finally deblocks obtains and kneads leaf.
Fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant is provided with in the fermenting cellar of described fermentation, leaf will be kneaded be placed in fermenting case and ferment, the humidity of fermenting cellar is 92%, fermenting cellar opens exhaust fan automatically every 10min, opening time is 2min, sweat divides three phases, and the temperature that the first stage controls fermenting cellar is 35 DEG C, and fermentation time is 5min; The temperature that second stage controls fermenting cellar is 26 DEG C, and fermentation time is 3h; The temperature that phase III controls fermenting cellar is 22 DEG C, and fermentation time is 1.5h, obtains fermentated leaves.
Described oven dry sends in dryer by fermentated leaves, drying and processing 15min at the temperature of 115 DEG C, then fermentated leaves is taken out and carry out sub-sieve, then fermentated leaves is spread on dustpan, spreading for cooling 30min, then fermentated leaves is sent in dryer, drying and processing 12min at the temperature of 95 DEG C, obtain and dry leaf.
Described spreading for cooling spreads on dustpan by oven dry leaf, and spreading thickness is 7cm, and the spreading for cooling time is 2.5h, obtains spreading for cooling leaf.
Described Titian is sent in Intelligent digital curer by spreading for cooling leaf, and the thickness that spreads of spreading for cooling leaf is 5cm, cures process 1.5h, obtain sweet odor type congou tea at the temperature of 130 DEG C.
The present embodiment work tealeaves out, the water extraction content recorded in tea through physico-chemical analysis by GB reaches 44.8%, and Tea Polyphenols accounts for 16.4% of black tea dry weight.
The above, it is only better example of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above example according to technical spirit of the present invention, coversion material equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (9)
1. a processing method for sweet odor type congou tea, is characterized in that, comprise the following steps:
(1) pluck: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud;
(2) air blue, shake green grass or young crops: first fresh leaves of tea plant is placed on air blue 20 ~ 40min on withering trough, then repeatedly carry out fresh leaves of tea plant shaking blue or green and air blue each 2 times, leafiness is shaken in acquisition;
(3) wither: leafiness will be shaken and spread the process 6.5 ~ 7.5h that to wither in withering trough, and obtain withering leaf;
(4) knead: withering leaf is sent in kneading machine, at the temperature of 20 ~ 24 DEG C, knead 60 ~ 70min according to light ~ heavy ~ light mode, obtain and knead leaf;
(5) ferment: in fermenting cellar, be provided with fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant, leaf will be kneaded be placed in fermenting case and ferment, sweat divides three phases, and the temperature that the first stage controls fermenting cellar is 30 ~ 40 DEG C, and fermentation time is 3 ~ 6min; The temperature that second stage controls fermenting cellar is 25 ~ 28 DEG C, and fermentation time is 2.5 ~ 3.5h; The temperature that phase III controls fermenting cellar is 20 ~ 25 DEG C, and fermentation time is 1 ~ 2h, obtains fermentated leaves;
(6) dry: fermentated leaves is sent in dryer, drying and processing 12 ~ 18min at the temperature of 110 ~ 125 DEG C, then takes out fermentated leaves and carries out sub-sieve, then send in dryer by fermentated leaves, drying and processing 10 ~ 15min at the temperature of 90 ~ 100 DEG C, obtains and dries leaf;
(7) spreading for cooling: oven dry leaf is spread on dustpan, the spreading for cooling time is 2 ~ 3h, obtains spreading for cooling leaf;
(8) Titian: spreading for cooling leaf is sent in curer, cures process 1 ~ 2h at the temperature of 120 ~ 140 DEG C, obtain sweet odor type congou tea.
2. the processing method of sweet odor type congou tea as claimed in claim 1, is characterized in that, described fresh leaves of tea plant is the fresh tea leaf of large leaf tea.
3. the processing method of sweet odor type congou tea as claimed in claim 1, it is characterized in that, in described step (2), first be placed on withering trough by fresh leaves of tea plant, the thickness spread is 4 ~ 6cm, air blue 30min, then fresh leaves of tea plant is sent into successively in vibration machine and withering trough and repeatedly carry out shaking blue or green and air blue each 2 times, first time shakes blue or green 3 ~ 5min, first time air blue 12 ~ 18min, and the thickness that fresh leaves of tea plant spreads is 2 ~ 4cm; Second time shakes blue or green 4 ~ 5min, and second time air blue 25 ~ 35min, the thickness that fresh leaves of tea plant spreads is 4 ~ 6cm.
4. the processing method of sweet odor type congou tea as claimed in claim 1, it is characterized in that, in described step (3), to shake leafiness spreads in thermostatic hot-air withering trough, the thickness spread is 5 ~ 7cm, the temperature regulating withering trough is 28 ~ 30 DEG C, stopping drum hot blast per hour 8 ~ 12min, and leafiness will be shaken turn over and tremble once, wither process 6.5 ~ 7.5h, and at the front 10 ~ 15min of end that withers, stop to withering trough heat supply, and cold wind is blasted in withering trough, the temperature of withering leaf is reduced to 20 ~ 25 DEG C.
5. the processing method of sweet odor type congou tea as claimed in claim 1, it is characterized in that, in described step (4), withering leaf is sent in kneading machine, the temperature of kneading room is regulated to be 20 ~ 24 DEG C, humidity is 85 ~ 90%, do not pressurize and knead 8 ~ 12min, then pressurize and gently rub 18 ~ 24min, then weight kneads 3 ~ 7min, does not then pressurize and kneads 3 ~ 7min, then 3 ~ 7min is twisted with the fingers in light kneadding, then weight kneads 12 ~ 18min, does not pressurize and kneads 8 ~ 12min, and the sub-sieve that finally deblocks obtains and kneads leaf.
6. the processing method of sweet odor type congou tea as claimed in claim 1, it is characterized in that, in described step (5), fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant is provided with in fermenting cellar, leaf will be kneaded be placed in fermenting case and ferment, the humidity of fermenting cellar is 90 ~ 95%, fermenting cellar opens exhaust fan automatically every 10min, opening time is 2min, sweat divides three phases, the temperature that first stage controls fermenting cellar is 35 DEG C, and fermentation time is 5min; The temperature that second stage controls fermenting cellar is 26 DEG C, and fermentation time is 3h; The temperature that phase III controls fermenting cellar is 22 DEG C, and fermentation time is 1.5h, obtains fermentated leaves.
7. the processing method of sweet odor type congou tea as claimed in claim 1, it is characterized in that, in described step (6), fermentated leaves is sent in dryer, drying and processing 12 ~ 18min at the temperature of 110 ~ 125 DEG C, then fermentated leaves is taken out and carry out sub-sieve, then fermentated leaves is spread on dustpan, spreading for cooling 25 ~ 35min, then fermentated leaves is sent in dryer, drying and processing 10 ~ 15min at the temperature of 90 ~ 100 DEG C, obtains and dries leaf.
8. the processing method of sweet odor type congou tea as claimed in claim 1, is characterized in that, in described step (7), spreads on dustpan by oven dry leaf, and spreading thickness is 5 ~ 8cm, and the spreading for cooling time is 2 ~ 3h, obtains spreading for cooling leaf.
9. the processing method of sweet odor type congou tea as claimed in claim 1, it is characterized in that, in described step (8), spreading for cooling leaf is sent in Intelligent digital curer, the thickness that spreads of spreading for cooling leaf is 4 ~ 6cm, at the temperature of 130 DEG C, cure process 1.5h, obtain sweet odor type congou tea.
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