CN111820293A - Processing technology of Qihong small green oranges - Google Patents
Processing technology of Qihong small green oranges Download PDFInfo
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- CN111820293A CN111820293A CN202010722566.0A CN202010722566A CN111820293A CN 111820293 A CN111820293 A CN 111820293A CN 202010722566 A CN202010722566 A CN 202010722566A CN 111820293 A CN111820293 A CN 111820293A
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- 235000020279 black tea Nutrition 0.000 claims abstract description 75
- 238000005096 rolling process Methods 0.000 claims abstract description 49
- 238000001035 drying Methods 0.000 claims abstract description 26
- 238000003892 spreading Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 12
- 238000007493 shaping process Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
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- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 6
- 210000002257 embryonic structure Anatomy 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
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- 239000000428 dust Substances 0.000 claims description 3
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- 235000019225 fermented tea Nutrition 0.000 claims description 3
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- 238000004898 kneading Methods 0.000 claims description 3
- 238000002372 labelling Methods 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 3
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- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 claims description 3
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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
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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
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention relates to the technical field of tea processing, in particular to a processing technology of Qihong small green oranges, which picks Qimen black tea; sorting Keemun black tea; withering Keemun black tea; rolling Keemun black tea; deblocking Keemun black tea; fermenting Keemun black tea; spreading and cooling Keemun black tea; shaping Keemun black tea; drying Keemun black tea; sorting Keemun black tea; packing Keemun black tea into boxes; picking and cleaning the small green oranges; picking and cleaning the small green oranges; sun-drying and storing the small green oranges; filling in the combined preparation of Keemun black tea and Xinhui small green oranges; the low-temperature slow baking in the combined preparation of the Keemun black tea and the Xinhui small green oranges; packaging in the combined preparation of Keemun black tea and Xinhui small green oranges. The unique orange flavor of Xinhui Xiaoqing oranges is integrated, the convenience of Qimen black tea in brewing is improved, the orange flavor of the Xinhui Xiaoqing oranges is integrated with Qimen black tea to the maximum extent through a low-temperature slow drying process, and a tea product with convenient carrying and unique flavor is provided for tea enthusiasts.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing technology of keemun green oranges.
Background
China is the hometown of tea, and Qimen black tea is a bright pearl among various big tea species in China and is famous with high fragrance. Is created successfully by the Huyuanlong in the Guixi village of Qimen in the south of the Yangtze county in 1875 imitating the Ninghong preparation method. The Guixi village has luxuriant forest trees, clouds and fog spread in the sky, the climate is pleasant, and the soil is mostly red and yellow. The conditions are favorable for forming the high-aroma content of the black tea. The QIHONG material is prepared from folium Castanopsis Sclerophylla leaf seed fresh leaf material. The Qimen black tea manufactured under the natural geographical conditions and the climatic conditions of the Guixi village has excellent quality in the same Qimen, and is agreed by a plurality of tea customers.
The origin of the minor green oranges is located in the New meeting in Guangdong, and the history is long. The small green oranges manufactured by adopting the semi-raw sun-drying process are mellow in oil after being stored for three years, have full fruit fragrance and good mouthfeel fusion degree. The combination of the ponkan and Yunnan Pu' er tea is common in the market. The currently produced 'Qihong Xiaoqing gan' belongs to an innovative product of Qimen black tea. The making process of the keemun black tea in the modern process generally comprises the following steps: picking fresh leaves, sorting, withering the fresh leaves, rolling, deblocking, fermenting, spreading for cooling, shaping, drying, sorting and boxing.
The traditional Keemun black tea has the following problems: 1. the appearance is similar and different, and the visual fatigue state is presented in the market; 2. the quality is not greatly different, and the market shows a 'taste fatigue' state.
Disclosure of Invention
The invention aims to provide a reasonably designed processing technology of Qihong small green oranges, integrates unique orange flavor taste of Xinhui small green oranges, increases the convenience of Qimen black tea in brewing, enables the orange flavor of the Xinhui small green oranges to be fused with Qimen black tea to the maximum extent through a low-temperature slow baking process, and provides a tea product with convenient carrying and unique flavor for tea enthusiasts.
In order to achieve the purpose, the invention adopts the following technical scheme: the operation steps are as follows:
step 1, picking keemun black tea:
picking up fresh leaves of the leaf species of the castanopsis keiskei with one bud and two leaves as main parts between grain rain and standing summer at an altitude of more than 300m, timely feeding the picked fresh leaves into a tea factory, and keeping the fresh leaves in a fluffy state in the storage and transportation processes to avoid the irradiation of sunlight;
step 2, sorting Keemun black tea:
picking fresh leaves, spreading the picked fresh leaves on a bamboo mat, and manually picking out impurities such as next-year old leaves, tea seeds, tea flowers and diseased leaves in the fresh leaves to ensure the uniformity and cleanness of the fresh leaves;
step 3, withering keemun black tea:
after the sorted fresh leaves are arranged, uniformly bucket and scattered in a withering trough; adjusting a microcomputer of the withering trough, setting the temperature at about 30 ℃, carefully scattering the fresh leaves by an upper bucket and a lower bucket at intervals of about 40min, and checking whether the surface of the withering trough is covered by the fresh leaves after the withering is finished to avoid leaving gaps; the whole withering process lasts for about 6-8 h;
step 4, rolling keemun black tea:
4.1, filling bamboo baskets with withered leaves into a 55-model rolling machine, and keeping the bamboo baskets full of withered leaves without pressing the withered leaves downwards;
4.2, covering a top cover of the rolling machine, rotating the handle to enable the rolling machine cover to be just attached with withered leaves, and ensuring that no sundries exist in the rolling machine and the safety of peripheral personnel, so that the machine can be started;
4.3, observing the form change of the leaves in rolling after starting up, and when the leaves are rolled into a rope and the tea juice slightly overflows, the process is usually used for about 20-30 min;
4.4, the tea leaves in the rolling machine are pressurized by rotating the handle until the rolling machine cover props against the tea leaves, the cover does small-amplitude up-and-down repeated movement in the rotating movement of the rolling machine, and the tea leaf strip is further tightly coiled after the tea juice is fully overflowed, wherein the process is usually about 25 min;
4.5, rotating the handle to enable the rolling machine cover to move upwards and loosen and press the tea leaves in the barrel, wherein the process is usually about 3-5 min;
4.6, continuously pressurizing the fresh leaves in the kneading barrel after the loosening and pressing are finished, so that the machine cover tightly presses the tea strips, and the tea strips are quickly tightened when the pressure is greater than the first pressurizing degree;
4.7, observing tea strips on the rolling disc, and after more than 90% of rolled leaves are formed into strips, the process usually takes 10 min;
4.8, rotating the handle, starting to loose and press the rolled leaves, shutting down the bamboo basket after 3-5min, opening a lever of a chassis of the rolling machine to enable the rolled leaves to fall into the bamboo basket, cleaning a rolling disc, and finishing a rolling process;
step 5, deblocking keemun black tea:
slowly pouring the rolled leaves into a deblocking machine, scattering a small part of the rolled leaves which are agglomerated, and lightly shaking the scattered rolled leaves by hands in a bamboo fermentation basket;
step 6, fermentation of Keemun black tea:
putting the deblocked rolled leaves into a microcomputer fermentation chamber, arranging a microcomputer in the fermentation chamber to ensure that the temperature reaches 30-35 ℃ and the humidity is between 80 and 90 percent; the fermentation time is usually about 4 hours; the fermentation completion time of the fresh leaves with different producing areas, different weather, different withering degrees and different rolling degrees is different;
step 7, spreading and cooling Keemun black tea:
uniformly spreading the fermented tea embryo on a bamboo mat, removing water and hot air of the tea embryo, and spreading for cooling for 1 h;
step 8, shaping keemun black tea:
pouring the tea embryo after spreading and cooling into a 60-type double-pot curling machine for shaping, and finishing the shaping process when all the tea embryos are curled like a spiral;
step 9, drying keemun black tea:
uniformly spreading the shaped tea leaves on white cotton cloth of a drying cover surface plate, and placing charcoal fire without flames below the drying cover; moving the drying cover surface plate away from the charcoal fire pan every 30min, and carefully turning over once;
step 10, sorting Keemun black tea finished products:
manually picking out impurities such as old leaves, tea seeds and the like in the finished tea;
step 11, boxing keemun black tea: manually picking the finished tea, putting the tea into a winnowing machine to clear impurities such as tea dust, tea pieces and the like, weighing by using a tin foil bag carton, sealing, labeling and boxing for later use;
step 12, picking and cleaning the small green oranges:
picking up green oranges with the size of 3-5cm, cleaning the green oranges with clear water, and picking out the green oranges which do not meet the requirements;
step 13, picking and cleaning the small green oranges:
opening an oval opening from the pedicel part of the fruit to divide the mandarin orange into a cover body and a mandarin orange body; taking out pulp and removing the umbilical part; washing the orange body and the cover body with clear water to remove residual fruit juice;
step 14, sun-drying and storing the small green oranges:
the small green oranges are filled with the wheat, so that the oranges are prevented from deforming in the process of drying the oranges in the sun; drying in the sun, and storing in dry, cool and ventilated place;
step 15, filling in the combined preparation of the keemun black tea and the Xinhui small green oranges:
filling 8g of Qimen black tea reserved in the step 11 into each small green orange, covering the small green orange with an orange cover, and neatly placing the small green oranges in a baking pan of an aroma extracting machine;
step 16, low-temperature slow baking in the combined preparation of the keemun black tea and the Xinhui small green oranges:
setting the data parameters of the fragrance extractor as follows: temperature: 55 ℃, time: 3 h; spreading for cooling for 30min after baking;
step 17, packaging in the combined preparation of keemun black tea and Xinhui small green oranges:
and (5) after spreading and cooling, wrapping the small green oranges with tin foil paper, folding the small green oranges into folds, and pasting a label on the small green oranges for sealing.
Furthermore, in the step 3, when the rainwater leaves and the dew leaves are withered, natural wind is firstly blown, and after the surface water is dispersed, the Keemun black tea withering operation is carried out.
Further, the reference standard for the withering completion of the fresh leaves in the step 3 is as follows: the withered leaves have light fragrance, the surfaces of the fresh leaves are not glossy, the stalks are not broken, the withered leaves are grabbed by hands, the soft touch of cotton is grabbed by hands, and the withered leaves are tried and kneaded under pressure by two hands without crushed leaves.
Further, the judgment criteria for the completion of the fermentation in the step 6 are as follows: 1. the tea embryo has no green grass smell and has light flower and fruit fragrance; 2. the tea embryo is bronze in color; 3. randomly picking a small amount of tea embryo, soaking with water of above 90 deg.C, observing leaf bottom, and observing no obvious cyanine.
After the process is adopted, the invention has the beneficial effects that: the invention provides a processing technology of Qihong Xiaoqing oranges, which integrates unique orange flavor of Xinhui Xiaoqing oranges, increases the convenience of Qimen black tea in brewing, enables the orange flavor of the Xinhui Xiaoqing oranges to be fused with the Qimen black tea to the maximum extent through a low-temperature slow baking process, and provides a tea product with convenient carrying and unique flavor for tea enthusiasts.
Description of the drawings:
FIG. 1 is a process flow diagram of the present invention.
The specific implementation mode is as follows:
the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
As shown in fig. 1, the following technical solutions are adopted in the present embodiment: the operation steps are as follows:
step 1, picking keemun black tea:
picking fresh leaves of the leaf seeds of the castanopsis keiskei with one bud and two leaves as main parts from grain rain to standing summer at an altitude of more than 300m, preventing picking of next-year old leaves and preventing tea seeds, mixed leaves and the like from falling into a tea basket in the picking process. The picked fresh leaves are sent to a tea factory in time, and in the process of storage and transportation, the fresh leaves are in a fluffy state, so that sunlight irradiation is avoided, and the fresh leaves are prevented from being overheated to cause 'red fermentation';
step 2, sorting Keemun black tea:
picking fresh leaves, spreading the picked fresh leaves on a bamboo mat, and manually picking out impurities such as next-year old leaves, tea seeds, tea flowers and diseased leaves in the fresh leaves to ensure the uniformity and cleanness of the fresh leaves;
step 3, withering keemun black tea:
after the sorted fresh leaves are arranged, uniformly bucket and scattered in a withering trough; the fresh leaves should be snatched carefully in the in-process, avoids the mechanical damage of fresh leaves, and withering trough surface should be covered by fresh leaves completely, avoids appearing the gap and leads to withering inhomogeneous problem. Adjusting a microcomputer of the withering trough, setting the temperature at about 30 ℃, carefully scattering the fresh leaves by an upper bucket and a lower bucket at intervals of about 40min, and checking whether the surface of the withering trough is covered by the fresh leaves after the withering is finished to avoid leaving gaps; the whole withering process lasts for about 6-8 h; when the rain leaves and the dew leaves are withered, natural wind is blown firstly, and the operation is executed after surface water is dispersed completely; the reference standard for complete withering of fresh leaves is as follows: the withered leaves have light fragrance, the surfaces of the fresh leaves lose luster, the stalks are continuously broken, the withered leaves are grabbed by hands, the soft touch of cotton is grabbed by hands, the withered leaves are tried and kneaded under pressure by two hands, and no crushed leaves are generated;
step 4, rolling keemun black tea:
4.1, filling the withered leaves in bamboo baskets, pouring the bamboo baskets into a 55-model (the diameter of a rolling barrel is 55 cm) rolling machine, and filling the bamboo baskets until the bamboo baskets are filled with the withered leaves, wherein the withered leaves cannot be pressed downwards;
4.2, covering a top cover of the rolling machine, rotating the handle to enable the rolling machine cover to be just attached with withered leaves (the withered leaves are not pressurized), and confirming that no sundries exist in the rolling machine and the safety of peripheral personnel is ensured, so that the machine can be started;
4.3, observing the form change of the leaves in rolling after starting up, and when the leaves are rolled into a rope and the tea juice slightly overflows, the process is usually used for about 20-30 min;
4.4, the tea leaves in the rolling machine are pressurized by rotating the handle until the rolling machine cover props against the tea leaves, the cover does small-amplitude up-and-down repeated movement in the rotating movement of the rolling machine, and the tea leaf strip is further tightly coiled after the tea juice is fully overflowed, wherein the process is usually about 25 min;
4.5, rotating the handle to enable the rolling machine cover to move upwards and loosen and press the tea leaves in the barrel, wherein the process is usually about 3-5 min;
4.6, continuously pressurizing the fresh leaves in the kneading barrel after the loosening and pressing are finished, so that the machine cover tightly presses the tea strips, and the tea strips are quickly tightened when the pressure is greater than the first pressurizing degree;
4.7, observing tea strips on the rolling disc, and after more than 90% of rolled leaves are formed into strips, the process usually takes 10 min;
4.8, rotating the handle, starting to loose and press the rolled leaves, shutting down the bamboo basket after 3-5min, opening a lever of a chassis of the rolling machine to enable the rolled leaves to fall into the bamboo basket, cleaning a rolling disc, and finishing a rolling process;
step 5, deblocking keemun black tea:
slowly pouring the rolled leaves into a deblocking machine, scattering a small part of the rolled leaves which are agglomerated, and lightly shaking the scattered rolled leaves by hands in a bamboo fermentation basket;
step 6, fermentation of Keemun black tea:
putting the deblocked rolled leaves into a microcomputer fermentation chamber, arranging a microcomputer in the fermentation chamber to ensure that the temperature reaches 30-35 ℃ and the humidity is between 80 and 90 percent; the fermentation time is usually about 4 hours; the fermentation completion time of the fresh leaves with different producing areas, different weather, different withering degrees and different rolling degrees is different; so-called 'see tea as tea'. The judgment standard of the completion of the fermentation is as follows: 1. the tea embryo has no green grass smell and has light flower and fruit fragrance; 2. the tea embryo is bronze in color; 3. randomly grabbing a small amount of tea embryos, soaking the tea embryos in water at the temperature of more than 90 ℃, and observing the leaf bottoms without obvious cyanine;
step 7, spreading and cooling Keemun black tea:
uniformly spreading the fermented tea embryo on a bamboo mat, removing water and hot air of the tea embryo, and spreading for cooling for 1 h;
step 8, shaping keemun black tea:
pouring the tea embryo after spreading and cooling into a 60-type (diameter is 60 cm) double-pot curling machine for shaping, and finishing the shaping process when all the tea embryos are curled like a spiral; the time consumption is usually about 1.5h according to the adding amount of tea embryos;
step 9, drying keemun black tea:
uniformly spreading the shaped tea leaves on white cotton cloth of a drying cover surface plate, and placing charcoal fire without flames below the drying cover; moving the drying cover surface plate away from the charcoal brazier every 30min, and carefully turning over once, so that the method can prevent tea ash from falling into charcoal fire to cause smoke;
step 10, sorting Keemun black tea finished products:
manually picking out impurities such as old leaves, tea seeds and the like in the finished tea;
step 11, boxing keemun black tea: manually picking the finished tea, putting the tea into a winnowing machine to clear impurities such as tea dust, tea pieces and the like, weighing by using a tin foil bag carton, sealing, labeling and boxing for later use;
step 12, picking and cleaning the small green oranges:
picking up green oranges with the size of 3-5cm, cleaning the green oranges with clear water, and picking out the green oranges which do not meet the requirements;
step 13, picking and cleaning the small green oranges:
opening an oval opening from the pedicel part of the fruit to divide the mandarin orange into a cover body and a mandarin orange body; taking out pulp and removing the umbilical part; washing the orange body and the cover body with clear water to remove residual fruit juice;
step 14, sun-drying and storing the small green oranges:
the small green oranges are filled with the wheat, so that the oranges are prevented from deforming in the process of drying the oranges in the sun; drying in the sun, and storing in dry, cool and ventilated place;
step 15, filling in the combined preparation of the keemun black tea and the Xinhui small green oranges:
filling 8g of Qimen black tea reserved in the step 11 into each small green orange, covering the small green orange with an orange cover, and neatly placing the small green oranges in a baking pan of an aroma extracting machine;
step 16, low-temperature slow baking in the combined preparation of the keemun black tea and the Xinhui small green oranges:
setting the data parameters of the fragrance extractor as follows: temperature: 55 ℃, time: 3 h; spreading for cooling for 30min after baking;
step 17, packaging in the combined preparation of keemun black tea and Xinhui small green oranges:
and (5) after spreading and cooling, wrapping the small green oranges with tin foil paper, folding the small green oranges into folds, and pasting a label on the small green oranges for sealing.
After the process is adopted, the invention has the beneficial effects that: the invention provides a processing technology of Qihong Xiaoqing oranges, which integrates unique orange flavor of Xinhui Xiaoqing oranges, increases the convenience of Qimen black tea in brewing, enables the orange flavor of the Xinhui Xiaoqing oranges to be fused with the Qimen black tea to the maximum extent through a low-temperature slow baking process, and provides a tea product with convenient carrying and unique flavor for tea enthusiasts.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (4)
1. A processing technology of Qihong small green oranges is characterized in that: the operation steps are as follows:
step (1), picking keemun black tea:
picking up fresh leaves of the leaf species of the castanopsis keiskei with one bud and two leaves as main parts between grain rain and standing summer at an altitude of more than 300m, timely feeding the picked fresh leaves into a tea factory, and keeping the fresh leaves in a fluffy state in the storage and transportation processes to avoid the irradiation of sunlight;
step (2), sorting Keemun black tea:
picking fresh leaves, spreading the picked fresh leaves on a bamboo mat, and manually picking out impurities such as next-year old leaves, tea seeds, tea flowers and diseased leaves in the fresh leaves to ensure the uniformity and cleanness of the fresh leaves;
step (3), withering keemun black tea:
after the sorted fresh leaves are arranged, uniformly bucket and scattered in a withering trough; adjusting a microcomputer of the withering trough, setting the temperature at about 30 ℃, carefully scattering the fresh leaves by an upper bucket and a lower bucket at intervals of about 40min, and checking whether the surface of the withering trough is covered by the fresh leaves after the withering is finished to avoid leaving gaps; the whole withering process lasts for about 6-8 h;
step (4), rolling keemun black tea:
(4.1) filling the withered leaves in bamboo baskets, pouring the bamboo baskets into a 55-model rolling machine, and filling the bamboo baskets until the bamboo baskets are filled with the withered leaves, wherein the withered leaves cannot be pressed downwards;
(4.2) covering a top cover of the rolling machine, rotating the handle to enable the rolling machine cover to be just attached with withered leaves, and ensuring that no sundries exist in the rolling machine and the safety of peripheral personnel, so that the machine can be started;
(4.3) observing the form change of the leaves in rolling after starting up, and when the leaves are rolled into a rope and the tea juice slightly overflows, the process is usually carried out for about 20-30 min;
(4.4) pressurizing the tea leaves in the rolling machine by rotating the handle until the rolling machine cover props against the tea leaves, repeatedly moving the cover up and down in a small range in the rotating motion of the rolling machine, and further tightly rolling the tea leaf strip rope after the tea juice is fully overflowed, wherein the process is usually about 25 min;
(4.5) rotating the handle to enable the rolling machine cover to move upwards and loosen and press the tea leaves in the barrel, wherein the process is usually about 3-5 min;
(4.6) continuously pressurizing the fresh leaves in the kneading barrel after the loosening pressure is finished, so that the machine cover is tightly pressed on the tea strips, and the tea strips are quickly tightened up when the pressure is greater than the first pressurizing degree;
(4.7) observing tea strips on the rolling disc, and after more than 90% of rolled leaves are formed into strips, the process usually takes 10 min;
(4.8) rotating the handle, starting to loose and press the rolled leaves, shutting down the machine after 3-5min, opening a lever of a chassis of the rolling machine to enable the rolled leaves to fall into the bamboo basket, and cleaning a rolling disc to finish the rolling process;
step (5), deblocking keemun black tea:
slowly pouring the rolled leaves into a deblocking machine, scattering a small part of the rolled leaves which are agglomerated, and lightly shaking the scattered rolled leaves by hands in a bamboo fermentation basket;
step (6), Qimen black tea fermentation:
putting the deblocked rolled leaves into a microcomputer fermentation chamber, arranging a microcomputer in the fermentation chamber to ensure that the temperature reaches 30-35 ℃ and the humidity is between 80 and 90 percent; the fermentation time is usually about 4 hours; the fermentation completion time of the fresh leaves with different producing areas, different weather, different withering degrees and different rolling degrees is different;
step (7), spreading and cooling keemun black tea:
uniformly spreading the fermented tea embryo on a bamboo mat, removing water and hot air of the tea embryo, and spreading for cooling for 1 h;
step (8), shaping keemun black tea:
pouring the tea embryo after spreading and cooling into a 60-type double-pot curling machine for shaping, and finishing the shaping process when all the tea embryos are curled like a spiral;
step (9), drying keemun black tea:
uniformly spreading the shaped tea leaves on white cotton cloth of a drying cover surface plate, and placing charcoal fire without flames below the drying cover; moving the drying cover surface plate away from the charcoal fire pan every 30min, and carefully turning over once;
step (10), sorting Keemun black tea finished products:
manually picking out impurities such as old leaves, tea seeds and the like in the finished tea;
step (11), boxing keemun black tea: manually picking the finished tea, putting the tea into a winnowing machine to clear impurities such as tea dust, tea pieces and the like, weighing by using a tin foil bag carton, sealing, labeling and boxing for later use;
step (12), picking and cleaning green oranges:
picking up green oranges with the size of 3-5cm, cleaning the green oranges with clear water, and picking out the green oranges which do not meet the requirements;
step (13), picking and cleaning the small green oranges:
opening an oval opening from the pedicel part of the fruit to divide the mandarin orange into a cover body and a mandarin orange body; taking out pulp and removing the umbilical part; washing the orange body and the cover body with clear water to remove residual fruit juice;
step (14), sun-drying and storing the small green oranges:
the small green oranges are filled with the wheat, so that the oranges are prevented from deforming in the process of drying the oranges in the sun; drying in the sun, and storing in dry, cool and ventilated place;
step (15), filling in the combined preparation of the keemun black tea and the Xinhui small green oranges:
filling 8g of Qimen black tea reserved in the step (11) into each small green orange, covering with an orange cover, and neatly placing in a baking pan of an aroma extracting machine;
step (16), low-temperature slow baking in the combined preparation of the keemun black tea and the Xinhui small green oranges:
setting the data parameters of the fragrance extractor as follows: temperature: 55 ℃, time: 3 h; spreading for cooling for 30min after baking;
step (17), packaging in the combined preparation of keemun black tea and Xinhui small green oranges:
and (5) after spreading and cooling, wrapping the small green oranges with tin foil paper, folding the small green oranges into folds, and pasting a label on the small green oranges for sealing.
2. The processing technology of keemun ponkan according to claim 1, characterized in that: in the step (3), when the rainwater leaves and the dew leaves are withered, natural wind is firstly blown, and after the surface water is fully dispersed, the Keemun black tea withering operation is carried out.
3. The processing technology of keemun ponkan according to claim 1, characterized in that: the reference standard for completing withering of the fresh leaves in the step (3) is as follows: the withered leaves have light fragrance, the surfaces of the fresh leaves are not glossy, the stalks are not broken, the withered leaves are grabbed by hands, the soft touch of cotton is grabbed by hands, and the withered leaves are tried and kneaded under pressure by two hands without crushed leaves.
4. The processing technology of keemun ponkan according to claim 1, characterized in that: the judgment standard for the completion of the fermentation in the step (6) is as follows: the tea embryo has no green grass smell and has light flower and fruit fragrance; the tea embryo is bronze in color; randomly picking a small amount of tea embryo, soaking with water of above 90 deg.C, observing leaf bottom, and observing no obvious cyanine.
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