CN108378157A - A kind of processing method improving purplish red bud tea tree breed black tea quality - Google Patents
A kind of processing method improving purplish red bud tea tree breed black tea quality Download PDFInfo
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- CN108378157A CN108378157A CN201810528657.3A CN201810528657A CN108378157A CN 108378157 A CN108378157 A CN 108378157A CN 201810528657 A CN201810528657 A CN 201810528657A CN 108378157 A CN108378157 A CN 108378157A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention belongs to tea processing field, more particularly to a kind of processing method improving purplish red bud tea tree breed black tea quality, it using one bud two of purplish red bud tea tree breed, three leaf fresh leafs as raw material, through spreading for cooling, wither, rub, " super dry fermentation ", drying, stalk-sorting, the processes such as roasting fire obtain sample tea.Its stout and strong consolidation of dry tea bar rope has sword seedling, color and luster pitch-black glossy；Rear millet paste fragrant aroma is brewed, flowers and fruits perfume (or spice) is aobvious, the mellow sweetness of flavour, and flowers and fruits taste is aobvious, and soup look is orange partially red, limpid bright, and tea residue is soft bright, and quality is substantially better than the black tea of conventional method tea making.Using the technology of the present invention processing black tea, using controllable " super dry fermentation " technology in manufacturing process, Temperature and humidity by changing fermentation effectively changes fermentation path, more preferably, the bitter tastes substance such as anthocyanidin, catechin quickly degraded in tealeaves, to improve the fragrance and flavour of tealeaves, and then entirety improves black tea quality.
Description
Technical field
The invention belongs to tea processing field, more particularly to a kind of processing side for improving purplish red bud tea tree breed black tea quality
Method.
Background technology
In recent years, the purplish red bud improved tea variety such as high-perfume type New species of Oolong tea Paeonia delavayi, Kowloon robe, golden kwan-yin is continuously available
It promotes and applies.Scientific research personnel combines black tea innovative technology, is processed into fragrant black tea product using the fresh leaf of these kinds, not only
So that the quality of black tea is got a promotion, fragrant black tea is also made to become market new lover.
Traditional congou tea making includes leaf picking, wither, rub, the high wet fermentation of medium temperature, just dry, dry again, pick pick,
The processes such as baking.The fresh leaf of the purplish red bud kinds such as Paeonia delavayi, Kowloon robe, golden kwan-yin is processed using traditional congou tea technique,
It is bitter highly seasoned etc. to seriously affect its market and open up there is also such as millet paste fragrance is not strong fragrant enough while improving black tea product quality
The quality defect of exhibition.
Therefore, impetus of the invention focuses primarily upon use " super dry fermentation " key technology and its mating wither heap blueness, hair
Tea roasts the manufacture craft of the technological improvements tradition congou teas such as fire, successfully eliminates the bitter taste of millet paste, produces and both carried
The flowers and fruits of oolong tea are fragrant, and the high-quality black tea with mellow flavour, this advantage for playing these kinds improves its society's warp
Ji benefit has great importance.
Invention content
The purpose of the present invention is to provide a kind of processing method improving purplish red bud tea tree breed black tea quality, production is provided
There is the stout and strong consolidation of dry tea bar rope to have sword seedling, color and luster pitch-black glossy；Rear millet paste fragrant aroma is brewed, flowers and fruits perfume (or spice) is aobvious, and flavour is mellow sweet
Sweet tea, flowers and fruits taste is aobvious, and soup look is orange partially red, limpid bright, the high-quality black tea of the soft bright feature of tea residue.
To solve the above problems, the technical solution adopted by the present invention is as follows：
A kind of processing method improving purplish red bud tea tree breed black tea quality, includes the following steps：
（1）Leaf picking：After fine day dew is dry, the purplish red young tea leaves tree product of Fuan City, Fujian Province tea area and the plantation of similar climate tea area are picked
First bud two of spring, three leaf tender tips are planted as raw material；
（2）Spreading for cooling：After fresh leaf goes back to field, light hand is uniformly thin to be spread out in the cool green grass or young crops on the penetrating water sieve of cleaning；
（3）It withers：Through step（2）The cool green grass or young crops leaf of gained moves into environment temperature and controls in 16~30 DEG C, relative humidity 60%~80%
Air conditioning room wither, end of withering when leafiness weight-loss ratio appears up to the 40%, fragrance of a flower, then leafiness carried out 2 ~ 3h heap it is green
Processing, leaf-spreading thickness 25cm~35cm, whole process last 14h~21h；
（4）It rubs：Through step（3）The withering leaf of gained, which is placed in rolling machine, to be rubbed, when blade rolled twig rate is up to 90% or more, tea juice
It is fully excessive, when being adhered to leaf surface, rub end；
（5）Super dry fermentation：Through step（4）Gained rubs leaf, moves into environment temperature control in 35~45 DEG C, relative humidity 50%
It ferments in sweathouse below, rubs leaf and uniformly spread on water sieve, 1.5~2.0cm of thickness, until the disappearance of leafiness green gas,
Flowers and fruits perfume (or spice) terminates to ferment when appearing, and lasts 4h~5h；
（6）Just dry：Through step（5）It is 150 DEG C~160 DEG C that the fermentated leaves of gained are placed in temperature by the leaf-spreading thickness of 1cm~2cm
Rapid draing in dryer, machine spreading for cooling can be descended by being dried to slightly needle-holding hand sense, last 2min~5min；
（7）It is multiple to dry：Through step（6）The first baking leaf of gained is placed in the electricity that temperature is 80 DEG C~90 DEG C by the leaf-spreading thickness of 1cm~2cm
It is dry in rotary baker, it is dried to hand and twists tealeaves can to descend machine, gross tea moisture content be 5% ~ 6% at powdered；
（8）It picks and picks：Through step（7）The gross tea of gained removes wax leaf, branch stalk, pornographic movie, powder and non-tea field trash；
（9）Roasting fire：Through step（8）The smart tea of gained is placed in the baking that temperature is 80 DEG C~100 DEG C by the leaf-spreading thickness of 3cm~5cm
Drying, lasts 2h in roasting machine, you can obtain sample tea, be placed in ventilation, drying, cleaning space be rapidly cooled to room temperature, seal
And it puts and is protected from light, is shady and cool, being preserved at drying.
The specific process parameter of withering is to wither 16 DEG C ~ 20 DEG C of initial stage Shop floor control temperature, relative humidity 70% ~ 80%,
2 ~ 4h of duration；20 DEG C ~ 25 DEG C of mid-term of withering workshop temperature control, relative humidity 60% ~ 70%, 8 ~ 10h of duration；After withering
25 DEG C ~ 30 DEG C of phase Shop floor control temperature, relative humidity 50% ~ 60%, 2 ~ 4h of duration；Before leafiness is rubbed after withering, then
Carry out the heap blueness processing of 2 ~ 3h, leaf-spreading thickness 25cm~35cm.
The fiery specific process parameter of the roasting is leaf-spreading thickness 3cm~5cm, just 80 DEG C, duration 0.5h of roasting, in fragrance extracting machine
It carries out；Two 100 DEG C, duration 0.5h of roastings, curer is interior to carry out；Three 80 DEG C, duration 1h of roastings, curer is interior to carry out.
The present invention has following remarkable advantage：
1, the present invention withers using sectional temperature-controlled control is wet, and the heap blueness processing of 2 ~ 3h is carried out after withering.
2, the present invention replaces normal fermentation, i.e. fermenting cellar temperature to control at 35 ~ 45 DEG C using super dry fermentation, relative humidity control
System is below 50%（Normal fermentation controls 20 ~ 25 DEG C of indoor air temperature, relative humidity 85 ~ 100%）.Because of the humidity of super dry fermentation processing
Relatively low, temperature is higher, it is ensured that rubs leaf and inside and outside all obtains sufficient fermentation, makes to rub the objects such as anthocyanidin in leaf, catechin
The degradation of matter and transformation are apparent, while also promoting the degradation and conversion of other polymer substances, so as to preferably gram
The bitter taste defect of black tea infusion is taken, and promotes tea leaf quality on the whole.
3, the present invention using superhigh temperature just dry replace conventional high temperature just dry, i.e., just dry when dryer in temperature up to 150 DEG C~
160℃（It is conventional just to dry temperature control at 120 ~ 140 DEG C）.Because higher dry the warm content thermal chemical reaction made in fermentated leaves
It is more violent, it is more advantageous to the oxygenolysis of tea polyphenols substance, promotes amino acid that carbonyl ammonia occurs with glucide and reacts generation
Aromatic substance with the smells such as the fragrance of a flower, fragrant and sweet, to can more preferably reduce gross tea sentimental taste and improve gross tea fragrance,
Synthetically promote quality of oolong tea.
4, roasting fire processing has been carried out to gross tea by the way of the present invention is baked using three.Remove different miscellaneous taste, second first
Fixed fire taste, third road solid water rhythm make the color of gross tea shape again, ultimately form a quality stablized relatively with standard
Style.
5, compared with prior art, the present invention raw material selects the tender tip of a bud two, three leaves, using tea processing engineering skill
Processing technology is combined by art with processing environment, and orientation development tea leaf quality, the stout and strong consolidation of finished product dry tea bar rope has sword seedling, color
Pool is pitch-black glossy；Rear millet paste fragrant aroma is brewed, flowers and fruits perfume (or spice) is aobvious, the mellow sweetness of flavour, and flowers and fruits taste is aobvious, and soup look is orange partially red, clear
Clear bright, tea residue is soft bright, substantially increases the quality of congou tea.
Specific implementation mode
Embodiment 1
A kind of processing method improving purplish red bud tea tree breed black tea quality, including following methods step：Paeonia delavayi tea tree breed
One bud two, three leaf young sprouts → spreading for cooling → wither → rub → super dry fermentation（Environment temperature is controlled in 35 ~ 45 DEG C, relative humidity 50%
Below）→ drying →, which picks, picks → roasts fire → refined tea product.
Include the following steps：
（1）Leaf picking：After fine day dew is dry, the Paeonia delavayi tea tree product of Fuan City, Fujian Province tea area and the plantation of similar climate tea area are picked
First bud two of spring, three leaf tender tips are planted as raw material；
（2）Spreading for cooling：After fresh leaf goes back to field, light hand is uniformly thin to be spread out in the cool green grass or young crops on the penetrating water sieve of cleaning；
（3）It withers：Through step（2）The cool green grass or young crops leaf of gained moves into environment temperature and controls in 16~30 DEG C, relative humidity 60%~80%
Air conditioning room wither, end of withering when leafiness weight-loss ratio appears up to the 40%, fragrance of a flower, then leafiness carried out 2 ~ 3h heap it is green
Processing, leaf-spreading thickness 25cm~35cm, whole process last 14h~21h；
（4）It rubs：Through step（3）The withering leaf of gained, which is placed in rolling machine, to be rubbed, when blade rolled twig rate is up to 90% or more, tea juice
It is fully excessive, when being adhered to leaf surface, rub end；
（5）Super dry fermentation：Through step（4）Gained rubs leaf, moves into environment temperature control in 40 DEG C, 50% or less relative humidity
Sweathouse in ferment, rub leaf and uniformly spread on water sieve, thickness 2.0cm, until leafiness green gas disappears, flowers and fruits perfume (or spice) appears
When terminate to ferment, last 5h；
（6）Just dry：Through step（5）The fermentated leaves of gained are placed in the dryer that temperature is 160 DEG C quickly by the leaf-spreading thickness of 2cm
Dry, machine spreading for cooling can be descended by being dried to slightly needle-holding hand sense, last 4min；
（7）It is multiple to dry：Through step（6）The first baking leaf of gained is placed in electricity at a temperature of 90 °C rotatably by the leaf-spreading thickness of 1cm~2cm
It is dry in curer, it is dried to hand and twists tealeaves can to descend machine, gross tea moisture content be 6% at powdered；
（8）It picks and picks：Through step（7）The gross tea of gained removes wax leaf, branch stalk, pornographic movie, powder and non-tea field trash；
（9）Roasting fire：Through step（8）The smart tea of gained is placed in by the leaf-spreading thickness of 4cm in the curer that temperature is 80 DEG C~100 DEG C
Drying, last 2h, you can obtain sample tea, be placed in ventilation, drying, cleaning space be rapidly cooled to room temperature, seal and put and keep away
Light, cool place, the place of drying preserve.
The specific process parameter of withering is wither 18 DEG C of initial stage Shop floor control temperature, relative humidity 75%, duration
3h；22 DEG C of mid-term of withering workshop temperature control, relative humidity 65%, duration 9h；It withers 28 DEG C of later stage Shop floor control temperature, opposite
Humidity 55%, duration 3h；Before leafiness is rubbed after withering, then carry out the heap blueness processing of 2h, leaf-spreading thickness 30cm.
The fiery specific process parameter of the roasting is leaf-spreading thickness 4cm, just 80 DEG C, duration 0.5h of roasting, is carried out in fragrance extracting machine；
Two 100 DEG C, duration 0.5h of roastings, curer is interior to carry out；Three 80 DEG C, duration 1h of roastings, curer is interior to carry out.
It is control with conventional machining process, the black tea organoleptic quality assessment result of different processing methods is shown in Table 1.
Embodiment 2
A kind of processing method improving purplish red bud tea tree breed black tea quality, including following methods step：Golden kwan-yin tea tree breed
One bud two, three leaf young sprouts → spreading for cooling → wither → rub → super dry fermentation（Environment temperature is controlled in 35 ~ 45 DEG C, relative humidity 50%
Below）→ drying →, which picks, picks → roasts fire → refined tea product.
Include the following steps：
（1）Leaf picking：After fine day dew is dry, golden kwan-yin tea tree product of Fuan City, Fujian Province tea area and the plantation of similar climate tea area are picked
First bud two of spring, three leaf tender tips are planted as raw material；
（2）Spreading for cooling：After fresh leaf goes back to field, light hand is uniformly thin to be spread out in the cool green grass or young crops on the penetrating water sieve of cleaning；
（3）It withers：Through step（2）The cool green grass or young crops leaf of gained moves into environment temperature and controls in 16~30 DEG C, relative humidity 60%~85%
Air conditioning room wither, end of withering when leafiness weight-loss ratio appears up to the 40%, fragrance of a flower, then leafiness carried out 2 ~ 3h heap it is green
Processing, leaf-spreading thickness 25cm~35cm, whole process last 14h~21h；
（4）It rubs：Through step（3）The withering leaf of gained, which is placed in rolling machine, to be rubbed, when blade rolled twig rate is up to 90% or more, tea juice
It is fully excessive, when being adhered to leaf surface, rub end；
（5）Super dry fermentation：Through step（4）Gained rubs leaf, moves into environment temperature control in 45 DEG C, 50% or less relative humidity
Sweathouse in ferment, rub leaf and uniformly spread on water sieve, thickness 2.0cm, until leafiness green gas disappears, flowers and fruits perfume (or spice) appears
When terminate to ferment, last 5h；
（6）Just dry：Through step（5）The fermentated leaves of gained are placed in the dryer that temperature is 160 DEG C quickly by the leaf-spreading thickness of 2cm
Dry, machine spreading for cooling can be descended by being dried to slightly needle-holding hand sense, last 5min；
（7）It is multiple to dry：Through step（6）The first baking leaf of gained is placed in the rotary baking of electricity at a temperature of 90 °C by the leaf-spreading thickness of 2cm
It is dry in machine, it is dried to hand and twists tealeaves can to descend machine, gross tea moisture content be 6% at powdered；
（8）It picks and picks：Through step（7）The gross tea of gained removes wax leaf, branch stalk, pornographic movie, powder and non-tea field trash；
（9）Roasting fire：Through step（8）The smart tea of gained is placed in by the leaf-spreading thickness of 5cm in the curer that temperature is 80 DEG C~100 DEG C
Drying, last 2h, you can obtain sample tea, be placed in ventilation, drying, cleaning space be rapidly cooled to room temperature, seal and put and keep away
Light, cool place, the place of drying preserve.
The specific process parameter of withering is wither 20 DEG C of initial stage Shop floor control temperature, relative humidity 80%, duration
4h；25 DEG C of mid-term of withering workshop temperature control, relative humidity 70%, duration 10h；It withers 30 DEG C of later stage Shop floor control temperature, opposite
Humidity 60%, duration 4h；Before leafiness is rubbed after withering, then carry out the heap blueness processing of 3h, leaf-spreading thickness 35cm.
The fiery specific process parameter of the roasting is leaf-spreading thickness 5cm, just 80 DEG C, duration 0.5h of roasting, is carried out in fragrance extracting machine；
Two 100 DEG C, duration 0.5h of roastings, curer is interior to carry out；Three 80 DEG C, duration 1h of roastings, curer is interior to carry out.
It is control with conventional machining process, the black tea organoleptic quality assessment result of different processing methods is shown in Table 1.
Embodiment 3
A kind of processing method improving purplish red bud tea tree breed black tea quality, including following methods step：Kowloon robe tea tree breed
One bud two, three leaf young sprouts → spreading for cooling → wither → rub → super dry fermentation（Environment temperature is controlled in 35 ~ 45 DEG C, relative humidity 50%
Below）→ drying →, which picks, picks → roasts fire → refined tea product.
Include the following steps：
（1）Leaf picking：After fine day dew is dry, the Kowloon robe tea tree product of Fuan City, Fujian Province tea area and the plantation of similar climate tea area are picked
First bud two of spring, three leaf tender tips are planted as raw material；
（2）Spreading for cooling：After fresh leaf goes back to field, light hand is uniformly thin to be spread out in the cool green grass or young crops on the penetrating water sieve of cleaning；
（3）It withers：Through step（2）The cool green grass or young crops leaf of gained moves into environment temperature and controls in 16~30 DEG C, relative humidity 60%~80%
Air conditioning room wither, end of withering when leafiness weight-loss ratio appears up to the 40%, fragrance of a flower, then leafiness carried out 2 ~ 3h heap it is green
Processing, leaf-spreading thickness 25cm~35cm, whole process last 14h~21h；
（4）It rubs：Through step（3）The withering leaf of gained, which is placed in rolling machine, to be rubbed, when blade rolled twig rate is up to 90% or more, tea juice
It is fully excessive, when being adhered to leaf surface, rub end；
（5）Super dry fermentation：Through step（4）Gained rubs leaf, moves into environment temperature control in 35 DEG C, 50% or less relative humidity
Sweathouse in ferment, rub leaf and uniformly spread on water sieve, thickness 1.5cm, until leafiness green gas disappears, flowers and fruits perfume (or spice) appears
When terminate to ferment, last 4h；
（6）Just dry：Through step（5）The fermentated leaves of gained are placed in the dryer that temperature is 150 DEG C by the leaf-spreading thickness of 1cm~2cm
Interior rapid draing, machine spreading for cooling can be descended by being dried to slightly needle-holding hand sense, last 2min；
（7）It is multiple to dry：Through step（6）It is rotary that the first baking leaf of gained by the leaf-spreading thickness of 1cm~2cm is placed in the electricity that temperature is 80 DEG C
It is dry in curer, it is dried to hand and twists tealeaves can to descend machine, gross tea moisture content be 5% at powdered；
（8）It picks and picks：Through step（7）The gross tea of gained removes wax leaf, branch stalk, pornographic movie, powder and non-tea field trash；
（9）Roasting fire：Through step（8）The smart tea of gained is placed in by the leaf-spreading thickness of 3cm in the curer that temperature is 80 DEG C~100 DEG C
Drying, last 2h, you can obtain sample tea, be placed in ventilation, drying, cleaning space be rapidly cooled to room temperature, seal and put and keep away
Light, cool place, the place of drying preserve.
The specific process parameter of withering is wither 16 DEG C of initial stage Shop floor control temperature, relative humidity 70%, duration
2h；20 DEG C of mid-term of withering workshop temperature control, relative humidity 60%, duration 8h；It withers 25 DEG C of later stage Shop floor control temperature, opposite
Humidity 50%, duration 2h；Before leafiness is rubbed after withering, then carry out the heap blueness processing of 2h, leaf-spreading thickness 25cm.
The fiery specific process parameter of the roasting is leaf-spreading thickness 3cm, just 80 DEG C, duration 0.5h of roasting, is carried out in fragrance extracting machine；
Two 100 DEG C, duration 0.5h of roastings, curer is interior to carry out；Three 80 DEG C, duration 1h of roastings, curer is interior to carry out.
It is control with conventional machining process, the black tea organoleptic quality assessment result of different processing methods is shown in Table 1.
The made black tea sample tea sensory review's result of the different processing technologys of table 1
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with repair
Decorations should all belong to the covering scope of the present invention.
Claims (4)
1. a kind of processing method improving purplish red bud tea tree breed black tea quality, it is characterised in that：Fresh leaf is passed through into spreading for cooling, is withered
It withers, rub, super dry fermentation, drying, stalk-sorting, Baking processing produce high-quality black tea.
2. a kind of processing method improving purplish red bud tea tree breed black tea quality according to claim 1, it is characterised in that：
Specifically include following steps：
（1）Leaf picking：After fine day dew is dry, the purplish red young tea leaves tree product of Fuan City, Fujian Province tea area and the plantation of similar climate tea area are picked
First bud two of spring, three leaf tender tips are planted as raw material；
（2）Spreading for cooling：After fresh leaf goes back to field, light hand is uniformly thin to be spread out in the cool green grass or young crops on the penetrating water sieve of cleaning；
（3）It withers：Through step（2）The cool green grass or young crops leaf of gained moves into environment temperature and controls in 16~30 DEG C, relative humidity 60%~80%
Air conditioning room wither, end of withering when leafiness weight-loss ratio appears up to the 40%, fragrance of a flower, then leafiness carried out 2 ~ 3h heap it is green
Processing, leaf-spreading thickness 25cm~35cm, whole process last 14h~21h；
（4）It rubs：Through step（3）The withering leaf of gained, which is placed in rolling machine, to be rubbed, when blade rolled twig rate is up to 90% or more, tea juice
It is fully excessive, when being adhered to leaf surface, rub end；
（5）Super dry fermentation：Through step（4）Gained rubs leaf, moves into environment temperature control in 35~45 DEG C, relative humidity 50%
It ferments in sweathouse below, rubs leaf and uniformly spread on water sieve, 1.5~2.0cm of thickness, until the disappearance of leafiness green gas,
Flowers and fruits perfume (or spice) terminates to ferment when appearing, and lasts 4h~5h；
（6）Just dry：Through step（5）It is 150 DEG C~160 DEG C that the fermentated leaves of gained are placed in temperature by the leaf-spreading thickness of 1cm~2cm
Rapid draing in dryer, machine spreading for cooling can be descended by being dried to slightly needle-holding hand sense, last 2min~5min；
（7）It is multiple to dry：Through step（6）The first baking leaf of gained is placed in the electricity that temperature is 80 DEG C~90 DEG C by the leaf-spreading thickness of 1cm~2cm
It is dry in rotary baker, it is dried to hand and twists tealeaves can to descend machine, gross tea moisture content be 5% ~ 6% at powdered；
（8）It picks and picks：Through step（7）The gross tea of gained removes wax leaf, branch stalk, pornographic movie, powder and non-tea field trash；
（9）Roasting fire：Through step（8）The smart tea of gained is placed in the baking that temperature is 80 DEG C~100 DEG C by the leaf-spreading thickness of 3cm~5cm
Drying in roasting machine lasts 2h to get sample tea, be placed in ventilation, drying, cleaning space be rapidly cooled to room temperature, seal and put
It is protected from light, is shady and cool, being preserved at drying.
3. a kind of processing method improving purplish red bud tea tree breed black tea quality according to claim 1, it is characterised in that：
The specific process parameter of withering is wither 16 DEG C ~ 20 DEG C of initial stage Shop floor control temperature, relative humidity 70% ~ 80%, duration 2
~4h；20 DEG C ~ 25 DEG C of mid-term of withering workshop temperature control, relative humidity 60% ~ 70%, 8 ~ 10h of duration；It withers later stage Shop floor control
25 DEG C ~ 30 DEG C of temperature, relative humidity 50% ~ 60%, 2 ~ 4h of duration；Before leafiness is rubbed after withering, then carry out 2 ~ 3h's
Heap blueness is handled, leaf-spreading thickness 25cm~35cm.
4. a kind of processing method improving purplish red bud tea tree breed black tea quality according to claim 1, it is characterised in that：
The fiery specific process parameter of the roasting is leaf-spreading thickness 3cm~5cm, just 80 DEG C, duration 0.5h of roasting, is carried out in fragrance extracting machine；Two
100 DEG C, duration 0.5h of roasting, curer is interior to carry out；Three 80 DEG C, duration 1h of roastings, curer is interior to carry out.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480704A (en) * | 2020-04-13 | 2020-08-04 | 赫龙生态农业发展(福建)有限公司 | White tea processing method with black tea aroma and white tea |
| CN111642576A (en) * | 2020-04-16 | 2020-09-11 | 广西南亚热带农业科学研究所 | Characteristic black tea processing method |
| CN112155099A (en) * | 2020-09-11 | 2021-01-01 | 中粮营养健康研究院有限公司 | Aquilaria sinensis leaf oolong tea and preparation process thereof |
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| CN111480704A (en) * | 2020-04-13 | 2020-08-04 | 赫龙生态农业发展(福建)有限公司 | White tea processing method with black tea aroma and white tea |
| CN111642576A (en) * | 2020-04-16 | 2020-09-11 | 广西南亚热带农业科学研究所 | Characteristic black tea processing method |
| CN112155099A (en) * | 2020-09-11 | 2021-01-01 | 中粮营养健康研究院有限公司 | Aquilaria sinensis leaf oolong tea and preparation process thereof |
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