CN111317041A - Processing method of rose-fragrance ancient-tree Yunnan black tea and prepared ancient-tree Yunnan black tea - Google Patents
Processing method of rose-fragrance ancient-tree Yunnan black tea and prepared ancient-tree Yunnan black tea Download PDFInfo
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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
Abstract
The invention discloses a processing method of rose-fragrance ancient Yunnan black tea and prepared rose-fragrance ancient Yunnan black tea, which comprises the following steps: picking two and three leaves of an ancient tea tree of a Yunnan big-leaf species such as Mengku big-leaf species or Bandong big-leaf species and the like and oppositely-clamped leaves with the same tenderness, wherein the water content of withered leaves is 60-62 percent; when the water content of the fresh leaves is reduced to be in the range of 66-68%, the fresh leaves start to shake, and the cell breakage rate of the twisted leaves reaches over 80%; fermentation is completed within 3-4 h; drying is carried out in two stages of gross fire and full fire, the drying is carried out until the water content is 6 to 7 percent, and the evaluation, bag grouping and warehousing are carried out. The rose-lotus leaf tea has unique rose fragrance, mellow and sweet taste, fragrance in the soup, sweet aftertaste and body fluid production. And the rose flower has the characteristics of rich and powerful appearance, black and oily color, obvious golden hair, dry fragrance, sweetness and concentration, transparent and bright inner soup color, strong and lasting fragrance, rose flower fragrance, mellow and sweet taste, strong soup fragrance, sweet aftertaste, body fluid generation and red, uniform and bright leaf bottom.
Description
Technical Field
The invention belongs to the technical field of black tea processing, and particularly relates to a rose-fragrance ancient-tree Yunnan black tea processing method and prepared ancient-tree Yunnan black tea.
Background
Black tea is a tea with the largest consumption in the world. Black tea belongs to the category of fully fermented tea, and the basic processing technology comprises withering, rolling (or rolling cutting), fermenting and drying. Yunnan black tea is a general name for black tea produced in Yunnan tea district. The Yunnan black tea belongs to the big-leaf black tea, has excellent quality and is superior to the black tea. The quality characteristics of the Yunnan black congou tea are that the shape is tight and tight, the tea is rich and strong, the color of the dry tea is black and smooth, the golden hair is obvious, the color of the intrinsic soup is red and bright, the aroma is fresh and sweet and is lasting, the typical fragrance is caramel aroma, the taste is thick and fresh, the tea is rich in irritation, and the leaf bottom is red, uniform, tender and bright. The Yunnan black tea is reputed as having the color of the printed tin black tea and the fragrance of the Qimen black tea.
The traditional Yunnan black tea processing technology adopts the technology of re-fermentation and high-temperature drying, and the quality characteristics of the product are that the shape is fat, strong and compact, the color is dark, golden and filigree, the color of the intrinsic soup is red and bright, the caramel is fragrant and lasting, and the taste is strong and mellow, but the taste is sweet and the body fluid is not generated, so people can feel dry and excessive internal heat after drinking the Yunnan black tea.
Aiming at the defects and the reasons of the traditional Yunnan black tea, the Yunnan black tea with rose fragrance and ancient trees is a tea product which has unique rose fragrance, mellow and sweet taste, fragrance in the soup, sweet aftertaste and body fluid production and is produced by continuously improving the process technology, has unique quality and can meet the requirements of a plurality of consumers.
Disclosure of Invention
In order to solve the technical problems, the invention provides a processing method of rose-fragrance ancient Yunnan black tea and the prepared ancient Yunnan black tea.
According to one object of the invention, the invention provides the following technical scheme:
a processing method of rose-fragrance ancient-tree Yunnan black tea comprises the following steps:
s1, picking
Selecting large-leaf species groups of Yunnan such as Mengku large-leaf species and Bandong large-leaf species of tea trees, selecting century old tea trees to pick fresh leaf raw materials, picking two and three leaves of a bud and double-leaf leaves with the same tenderness, wherein the fresh leaves have no plant diseases or insect pests;
s2, withering
During the withering, the leaves are turned for 1-2 times, the indoor temperature is kept at 18-22 ℃, the relative humidity is kept at 65-75%, and the withering time is 8-16 h; the moderate standard of withering of the rose-floral ancient Yunnan black congou tea is that the water content of withered leaves is 60-62 percent;
s3, shaking incense
The fragrance shaking and the half-period withering are combined and alternately carried out, when the water content of the fresh leaves is reduced to be in the range of 66-68 percent, the fragrance shaking is started,
shaking for 3-4 times; shaking for 2-3 minutes each time, standing for 20-30 minutes, and shaking again; after last aroma shaking, standing until the water content is reduced to 60% -62%, and rolling;
s4, rolling
The whole rolling time is 60min to 90 min; primarily kneading for 60min, separating and screening by a separating machine, fermenting the screen bottom, repeatedly pressing and kneading the screen head for 30min, and respectively fermenting the screen bottom and the screen head after separating and screening by the separating machine;
pressurizing in the rolling process: performing initial kneading under no pressure for 5-10 min, slightly pressing for 15min, heavily pressing for 10min, slightly pressing for 15min, and loosely pressing for 5-10 min, and then performing sieve sorting with a sieve;
temperature and humidity of the rolling chamber: the temperature is 19-22 ℃, and the relative humidity is more than 85%;
and (4) rolling moderate standard: the breakage rate of leaf cells reaches more than 80 percent;
s5, fermentation
The fermentation is carried out in a special fermentation chamber, the indoor temperature of the fermentation chamber is 20-23 ℃, the relative humidity is more than 95 percent,
the fermentation is finished in a special fermentation box, the leaves are spread to be 12-15 cm thick, wet cloth is covered, and the leaves are turned over for 1 time at intervals of 25-30 min, and the fermentation can be finished after 3-4 h generally;
s6, drying
A drying machine: drying by a rotary dryer;
the drying method comprises the following steps: the method comprises the following two stages of gross fire and full fire;
gross fire: uniformly spreading the wet green leaves, controlling the thickness of the spread leaves to be 1-1.5 cm, controlling the temperature to be 85-90 ℃, keeping the time to be 25-30 min, and drying until the water content is 25%;
spreading for cooling: immediately spreading and cooling the raw tea after the raw tea is taken out of the machine to ensure that the moisture is uniformly distributed again, so as to avoid the phenomenon of external dryness and internal dampness, wherein the spreading and cooling time is 20-30 min;
and (3) full fire: and (3) spreading the raw fire tea for cooling, then carrying out full fire in time, spreading the tea leaves for 1.5-2.5 cm in thickness when the tea leaves are fully fired, controlling the temperature to be between 80 and 85 ℃, drying until the water content is 6-7 percent, immediately taking the tea leaves out of the machine for spreading for cooling, and examining, grading, bagging and warehousing.
Further, in S1, the picked fresh leaves are transported by bamboo basketries, and the picked fresh leaves are transported back to the primary processing station in time without extrusion red-change phenomenon in the transportation process.
Further, in S2, the withering method is a combination of indoor natural withering and sunlight withering, and the withering device is a withering rack and a bamboo screen.
Further, in S2, during withering, a withering frame is arranged between withering frames, 7-10 layers of withering bamboo sieves are placed on the withering frame, and the thickness of the withered bamboo sieves is 1.5-3 cm.
Further, in S3, the joss sticks shaking tool is bamboo sieve, and the joss sticks shaking method is round-table sieve rotation method.
Further, in S4, a 55-type or 60-type rolling machine is adopted as a rolling machine, and the rolling machine requires 40-45 revolutions per minute; the leaf feeding amount is that the leaf is not loosened and not tightened during the initial kneading, the kneading barrel is filled with the leaves at one time, the kneading leaves are squeezed to account for 3/5-4/5 during the heavy pressing, and the leaf filling amount is 2/3 of the kneading barrel during the re-kneading.
Further, in S5, the fermentation box was set to have a height of 15cm, a width of 60cm and a length of 80 cm.
According to another purpose of the invention, the ancient tree Yunnan black tea prepared by the processing method of the rose-fragrance ancient tree Yunnan black tea is prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention relates to a processing method of rose-fragrance ancient Yunnan black tea and the prepared rose-fragrance ancient Yunnan black tea, aiming at the defects and the reasons of the traditional Yunnan kungfu tea, the tea which has unique rose fragrance, mellow and sweet taste, fragrance in the soup and sweet aftertaste and engendering liquid is produced by continuously improving the process technology, has unique quality and can meet the requirements of a plurality of consumers. The rose-floral ancient Yunnan black tea has the characteristics of rich and strong appearance strip, black and oily color, remarkable gold hair, strong dry fragrance and sweetness, orange and bright inner liquor color, strong and lasting fragrance, rose-floral shape, mellow and sweet taste, strong liquor fragrance, sweet aftertaste and body fluid generation, and red, uniform and bright leaf bottom.
2. According to the rose-fragrance ancient-tree Yunnan black tea prepared by the processing method of the rose-fragrance ancient-tree Yunnan black tea, a fragrance shaking process is applied to the preparation of the ancient-tree Yunnan black tea for the first time, and the ancient-tree Yunnan black tea prepared by combining light withering and light fermentation has strong rose fragrance and long lasting rose fragrance, and the flower fragrance in tea soup is strong. The moderate temperature drying technology is applied to the preparation of ancient Yunnan black tea for the first time. The drying is carried out at a moderate temperature, the gross fire temperature is between 85 and 90 ℃, and the full fire temperature is between 80 and 85 ℃. The drying temperature is greatly reduced, so that part of active substances in the tea can be preserved, the tea is sweet after drinking, and the problem that a lot of consumers drink black tea and get inflamed after drying is solved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A processing method of rose-fragrance ancient-tree Yunnan black tea comprises the following steps:
s1, picking
The method is characterized by picking two or three leaves with the same tenderness as one bud and two or three leaves with the same tenderness from an ancient tea garden with good ecological environment and no pollution, and picking up tea trees with the age of more than one hundred years, wherein the tea trees are local Yunnan large-leaf sexual line group species such as Mengku large-leaf group species and Bandong large-leaf group species, and fresh leaves have no plant diseases and insect pests.
Picking tools for transporting fresh leaves: bamboo weaving basketry.
The picked fresh leaves are transported back to the primary processing place in time, and the extrusion red change phenomenon does not occur in the transportation process.
S2, withering
The withering mode adopts a mode of combining indoor natural withering and sunlight withering;
the withering device adopts a withering frame or a bamboo sieve;
when withering, establish the frame that withers between withering, can place 7 ~ 10 layers of bamboo sieve that withers on the frame that withers, the sieve that withers is woven with thin bamboo strips used for weaving with bamboo strips used for weaving, and the ventilation of being convenient for looses the moisture. The thickness of the spread leaves is about 1.5cm to 3cm, and the thickness of the spread leaves is uniform; spring tea is slightly thicker, summer and autumn tea is slightly thinner; slightly thicker in sunny days and slightly thinner in rainy days; the near window is slightly thicker, and the back window is slightly thinner; the wind is strong and weak and is slightly thick. And (3) turning over the leaves for 1-2 times during withering, wherein the action is light, and the red change of the fresh leaves due to damage is avoided. The indoor temperature is kept between 18 ℃ and 22 ℃, the relative humidity is kept between 65 percent and 75 percent, and the withering time is generally between 8 hours and 16 hours. The moderate standard of withering of the rose-floral ancient Yunnan black congou tea is that the water content of withered leaves is 60-62%.
The sensory characteristics are as follows: the leaf color changes from bright green to dull green, no friction sound is produced when the hands touch the tea leaves, the tea leaves can be conglobated when the hands are tightly held, the bud leaves are slowly loosened after the hands are loosened, the leaf quality is soft, the tender stems are soft and continuous, the green grass smell is reduced, and the tea leaves have pleasant and fragrant smell.
S3, shaking incense
The aroma shaking and the later half-period of withering are combined and alternately carried out, and when the water content of the fresh leaves is reduced to be in the range of 66-68%, the aroma shaking is started.
Fragrant instrument of shake: and (5) screening with bamboo.
Shaking fragrance method: and (5) rotating the flat circular screen.
And (3) fragrance shaking time: each sieve is used for 2-3 minutes. Then standing for 20-30 minutes, and shaking again to give fragrance.
The frequency of fragrance shaking: 3-4 times.
And after last aroma shaking, standing until the water content is reduced to 60-62%, and rolling.
S4, rolling
Kneading machines: a type 55 or 60 rolling machine is adopted. The kneading speed of the kneading machine is preferably 40-45 rpm.
Leaf feeding amount: different machine types have different leaf feeding amounts, in practical operation, the kneading barrel is filled with the leaves which are not loose and not tight at the time of primary kneading, the kneading leaves are extruded to occupy about 3/5-4/5 of the kneading barrel when heavy pressing is carried out, and the leaf feeding amount is about 2/3 of the kneading barrel when re-kneading is carried out, so that the method is suitable.
Rolling time: the Yunnan Kongfu tea requires full rolling, the rolling time is longer, and the whole rolling time is about 60-90 min. Generally, the raw materials are primarily kneaded for about 60min, then the raw materials are separated and sieved by a separating machine, the sieve bottom is fermented, the sieve head is repeatedly pressed and kneaded for about 30min, and the sieve bottom and the sieve head are fermented respectively after the raw materials are separated and sieved by the separating machine.
Pressurizing in the rolling process: when considering the addition and subtraction of tea, the light pressing of tender leaves and the proper heavy pressing of old leaves, the principle of light-heavy-light pressing is grasped, generally, the tea is firstly rolled without pressure for 5min to 10min, the light pressing is carried out for about 15min, the heavy pressing is carried out for about 10min, the light pressing is carried out for about 15min, the loose pressing is carried out for about 5min to 10min, and then the sieve is deblocked and separated by a blender.
Temperature and humidity of the rolling chamber: generally, the temperature is preferably 19-22 ℃ and the relative humidity is more than 85%, and the room temperature and the humidity can be reduced and increased by washing the kneading barrel before kneading and sprinkling water on the terrace in dry seasons.
And (4) rolling moderate standard: the leaf cell breakage rate reaches more than 80%. Sensory identification: firstly, seeing the strip cable, requiring the blade to be rolled up into the strip, no loose folding phenomenon, gripping the wet embryo leaf with the hand, the juice overflows, the tea ball is not loose after the hand is loosened, has sticky hand feeling. Secondly, the wet embryo leaves are mostly light yellow, the local parts of the wet embryo leaves are light red, and the tender stems are reddish. Thirdly, smells smell, has thick and pungent grass smell.
S5, fermentation
The fermentation method comprises the following steps: is carried out in a special fermentation chamber. The fermentation chamber requires good air convection, sufficient oxygen, cleanness and sanitation, and the indoor temperature is 20-23 ℃ and the relative humidity is more than 95%. The fermentation is generally finished in a special fermentation box, the specification of the fermentation box is that the height is 15cm, the width is 60cm, the length is 80cm, the thickness of the spread leaves is 12 cm-15 cm, the wet cloth is covered, the fermentation box is turned over for 1 time at intervals of 25 min-30 min, and the fermentation can be finished generally after 3 h-4 h.
Fermentation degree: the degree of fermentation is mainly grasped by sensory judgment of color and smell. The fermentation of the rose-scented ancient Yunnan black tea is moderately lighter than that of the traditional Yunnan Kongfu tea, and the proper fermentation standard is as follows: the leaves are yellow red, the grass smell disappears, and the flower fragrance is generated.
S6, drying
The drying is the last procedure of primary tea making of the rose-fragrance ancient Yunnan black tea, and is also an important procedure for forming the quality of the rose-fragrance ancient Yunnan black tea, and the rose-fragrance ancient Yunnan black tea needs to be dried in time after being fermented properly.
A drying machine: drying by a rotary dryer.
The drying method comprises the following steps: the method is carried out in two stages of gross fire and full fire.
Three key factors of spreading amount, temperature and time are well mastered in the drying process.
The drying temperature of the rose-fragrance ancient Yunnan black tea is obviously lower than that of the traditional Yunnan Kongfu tea.
Gross fire: the wet green leaves are uniformly spread, and the thickness of the spread leaves is 1 cm-1.5 cm. The temperature is controlled to be 85-90 ℃, the time is generally controlled to be 25-30 min, and the mixture is dried until the mixture is dried to be about five dry seven-fold (the water content is about 25 percent).
Sensory identification: the tea strips are dark black in color, slightly red in leaf stalks and tender stems, soft in hand holding, not conglobation and slightly harsh in hand feeling.
Spreading for cooling: immediately spreading for cooling after the raw tea leaves are taken out of the machine, so that the moisture is uniformly distributed again, and the phenomenon of external dryness and internal dampness is avoided. Spreading for cooling for 20-30 min.
And (3) full fire: and (3) spreading the raw fire tea for cooling, then carrying out full fire in time, wherein the thickness of spread leaves is 1.5-2.5 cm when the tea is fully fired, the temperature is controlled to be 80-85 ℃, drying until the water content is 6-7% (sensory identification, color and luster are black and smooth, the tea is tight in rope and strong in fragrance, and the tea is twisted into powder by hands), immediately taking the tea out of a machine for spreading for cooling, and examining, matching, bagging and warehousing.
The ancient tree Yunnan black tea prepared by the processing method of the rose-fragrance ancient tree Yunnan black tea is prepared by the preparation method, and the rose-fragrance ancient tree Yunnan black tea has the following quality characteristics: the rose flower tea has the advantages of rich and powerful appearance, black and oily color, obvious golden hair, dry fragrance, sweet and thick taste, bright orange-red inner soup color, strong and lasting fragrance, rose flower fragrance, mellow and sweet taste, strong soup fragrance, sweet aftertaste, body fluid generation and red, uniform and bright leaf bottom.
It has the following advantages:
(1) raw material requirements
The raw material is fresh leaf raw material collected from century old tea trees of good sexual series of local Yunnan big leaf species such as Mengku big leaf species and Bangdong big leaf species. The tea prepared by the method has a taste which is more sweet, mellow and full than that prepared by fresh tea leaves of small-age tea trees.
(2) The fragrant shaking process is applied to the preparation of ancient Yunnan black tea for the first time, and the ancient Yunnan black tea prepared by combining light withering and light fermentation has fragrant and lasting rose fragrance and strong flower fragrance in tea soup.
(3) The moderate temperature drying technology is applied to the preparation of ancient Yunnan black tea for the first time.
The traditional Yunnan black tea is dried at high temperature, the gross fire is 115-130 ℃, the full fire is 95-110 ℃, the fragrance of the processed tea is generally caramel fragrance, the taste is sweet and mellow, but the tea soup has no fragrance, the tea soup has no feeling of sweet taste and body fluid production after being drunk, and even has dry feeling in mouth.
The rose-fragrance ancient Yunnan black tea is dried at moderate temperature, the gross fire temperature is between 85 and 90 ℃, and the full fire temperature is between 80 and 85 ℃. The drying temperature is greatly reduced, so that part of active substances in the tea can be preserved, the tea is sweet after drinking, and the problem that a lot of consumers drink black tea and get inflamed after drying is solved.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art will understand that various changes, modifications and substitutions can be made without departing from the spirit and scope of the invention as defined by the appended claims. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A processing method of rose-fragrance ancient-tree Yunnan black tea is characterized by comprising the following steps: the method comprises the following steps:
s1, picking
Selecting Mengku big leaf species or Bandong big leaf species as tea tree species, selecting one-hundred-year old tea tree to pick fresh leaf raw materials, picking two-leaf and three-leaf one bud and double-leaf leaves with the same tenderness, wherein the fresh leaves have no plant diseases and insect pests;
s2, withering
During the withering, the leaves are turned for 1-2 times, the indoor temperature is kept at 18-22 ℃, the relative humidity is kept at 65-75%, and the withering time is 8-16 h; the moderate standard of withering of the rose-floral ancient Yunnan black congou tea is that the water content of withered leaves is 60-62 percent;
s3, shaking incense
The fragrance shaking and the half-period withering are combined and alternately carried out, when the water content of the fresh leaves is reduced to be in the range of 66-68 percent, the fragrance shaking is started,
shaking for 3-4 times; shaking for 2-3 minutes each time, standing for 20-30 minutes, and shaking again; after last aroma shaking, standing until the water content is reduced to 60% -62%, and rolling;
s4, rolling
The whole rolling time is 60min to 90 min; primarily kneading for 60min, separating and screening by a separating machine, fermenting the screen bottom, repeatedly pressing and kneading the screen head for 30min, and respectively fermenting the screen bottom and the screen head after separating and screening by the separating machine;
pressurizing in the rolling process: performing initial kneading under no pressure for 5-10 min, slightly pressing for 15min, heavily pressing for 10min, slightly pressing for 15min, and loosely pressing for 5-10 min, and then performing sieve sorting with a sieve;
temperature and humidity of the rolling chamber: the temperature is 19-22 ℃, and the relative humidity is more than 85%;
and (4) rolling moderate standard: the breakage rate of leaf cells reaches more than 80 percent;
s5, fermentation
The fermentation is carried out in a special fermentation chamber, the indoor temperature of the fermentation chamber is 20-23 ℃, the relative humidity is more than 95 percent,
the fermentation is finished in a special fermentation box, the leaves are spread to be 12-15 cm thick, wet cloth is covered, and the leaves are turned over for 1 time at intervals of 25-30 min, and the fermentation can be finished after 3-4 h generally;
s6, drying
A drying machine: drying by a rotary dryer;
the drying method comprises the following steps: the method comprises the following two stages of gross fire and full fire;
gross fire: uniformly spreading the wet green leaves, controlling the thickness of the spread leaves to be 1-1.5 cm, controlling the temperature to be 85-90 ℃, keeping the time to be 25-30 min, and drying until the water content is 25%;
spreading for cooling: immediately spreading and cooling the raw tea after the raw tea is taken out of the machine to ensure that the moisture is uniformly distributed again, so as to avoid the phenomenon of external dryness and internal dampness, wherein the spreading and cooling time is 20-30 min;
and (3) full fire: and (3) spreading the raw fire tea for cooling, then carrying out full fire in time, spreading the tea leaves for 1.5-2.5 cm in thickness when the tea leaves are fully fired, controlling the temperature to be between 80 and 85 ℃, drying until the water content is 6-7 percent, immediately taking the tea leaves out of the machine for spreading for cooling, and examining, grading, bagging and warehousing.
2. The processing method of yunnan black tea with rose fragrance as claimed in claim 1, wherein in S1, the picked fresh leaves are transported by bamboo basketry, and the picked fresh leaves are transported back to the original place in time without extrusion red change during transportation.
3. The method as claimed in claim 1, wherein in S2, the withering method is a combination of indoor natural withering and sunlight withering, and the withering device is composed of a withering shelf and a bamboo screen.
4. The method for processing Yunnan black tea of rose-floral ancient tree according to claim 1, wherein in S2, a withering frame is arranged between withers, 7-10 layers of withering bamboo sieves are placed on the withering frame, and the leaf thickness is 1.5-3 cm.
5. The processing method of yunnan black tea with rose fragrance as claimed in claim 1, wherein in S3, the bamboo sieve is used as the aroma shaking tool, and the flat-round sieve rotation method is used as the aroma shaking method.
6. The processing method of yunnan black tea with rose fragrance as claimed in claim 1, wherein in S4, a 55-type or 60-type rolling machine is adopted as a rolling machine, and the rolling speed of the rolling machine is required to be 40-45 rpm; the leaf feeding amount is that the leaf is not loosened and not tightened during the initial kneading, the kneading barrel is filled with the leaves at one time, the kneading leaves are squeezed to account for 3/5-4/5 during the heavy pressing, and the leaf filling amount is 2/3 of the kneading barrel during the re-kneading.
7. The processing method of yunnan black tea with rose fragrance as claimed in claim 1, wherein in S5, the fermentation box has a height of 15cm, a width of 60cm and a length of 80 cm.
8. The processing method of yunnan black tea with rose fragrance as claimed in claim 1, wherein in S6, the gross fire temperature is 85-90 ℃ and the full fire is 80-85 ℃.
9. The ancient Yunnan black tea prepared by the processing method of the ancient Yunnan black tea with the rose fragrance according to any one of claims 1 to 8, which is characterized by being prepared by the preparation method.
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Application publication date: 20200623 |