CN113812480A

CN113812480A - Baking method of small seed black tea

Info

Publication number: CN113812480A
Application number: CN202111121579.3A
Authority: CN
Inventors: 殷露; 刘冬红; 殷闵
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-09-24
Filing date: 2021-09-24
Publication date: 2021-12-21

Abstract

The invention discloses a baking method of black tea of small seeds, which comprises a picking step, a withering step, a green shaking step, an indoor natural withering step, a rolling step, a fermentation step and a drying step which are sequentially carried out, wherein the drying step comprises the following steps: adjusting a temperature control setting switch of the tea leaf drying oven to the highest temperature to perform empty box heating, then putting black tea into the heated tea leaf drying oven, adjusting the temperature control setting switch of the tea leaf drying oven to the normal black tea drying temperature to dry the black tea, opening a box door in the drying process to release water vapor, yeast gas and grass gas in the tea leaf drying oven, drying until the black tea is dried to 7-8 days, taking out the black tea in the tea leaf drying oven to spread for cooling, and then putting the black tea into the tea leaf drying oven to dry fully. The invention solves the problem that the quality of the tea is reduced because the taste of the tea is influenced by secondary fermentation of the black tea in the oven in the process of heating the oven.

Description

Baking method of small seed black tea

Technical Field

The invention relates to the technical field of medical and American instruments, in particular to a baking method of black tea of small species.

Background

The black tea of the small variety is a special product of Fujian province, and is divided into the small variety of the Zhengshan and the small variety of the Waishan, and the small variety of the Zhengshan is produced in the government and/or countryside China wood customs, also called the small variety of the Tung wood customs or the small variety of the Xincun. The quality of the millet black tea imitating the quality of the Zhengshan produced in the places such as Tanyang, Beiling, Yannan, Gutian and the like is poor, and the millet black tea is generally called as 'exotic millet' or 'artificial millet'.

At present, when the fermented black tea is dried, the black tea is directly put into a low-temperature oven, the temperature in the oven slowly rises, and the properly fermented black tea can continue to be fermented secondarily due to the increase of the temperature in the oven, so that the taste of the tea is influenced, and the quality of the tea is reduced.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a baking method of small black tea, which aims to solve the problem that the taste of tea is influenced and the quality of the tea is reduced due to secondary fermentation of the black tea in an oven in the process of heating the oven.

The invention provides a baking method of black tea of small seeds, which comprises a picking step, a withering step, a green shaking step, an indoor natural withering step, a rolling step, a fermentation step and a drying step which are sequentially carried out,

the drying step comprises the following steps:

step S1, adjusting a temperature control setting switch of the tea baking oven to the highest temperature, and heating the interior of the tea baking oven in an empty box;

step S2, quickly putting properly fermented black tea into a heated tea oven, and rapidly reducing the temperature in the tea oven to 75-81 ℃;

step S3, heating the interior of the tea baking oven, raising the temperature of the tea baking oven back to the normal black tea drying temperature of 100-110 ℃, and then adjusting a temperature control setting switch of the tea baking oven back to the normal black tea drying temperature to maintain the temperature in the tea baking oven at the temperature;

step S4, after the normal black tea is dried at the temperature of 100-110 ℃ for 14-15 min, opening a box door of a tea leaf drying box, accelerating the release of water vapor generated by high temperature in the tea leaf drying box, and then closing the box door to continue drying;

step S5, after the normal black tea is dried at the temperature of 100-110 ℃ for 19-21 min, opening the door of the tea oven again, accelerating the release of yeast gas and grass gas generated in the black tea fermentation process caused by high temperature in the oven, and then closing the door again to continue drying;

step S6, when the tea leaves are dried to 7-8, taking out the black tea in the tea leaf baking oven and spreading for cooling;

and step S7, adjusting the temperature control setting switch of the tea leaf oven to 85-90 ℃, and putting the black tea into the tea leaf oven again to dry sufficiently.

Further, in steps S4 and S5, the door opening distance or the door opening angle for opening the door of the tea oven is 15cm to 20 cm.

Further, the tea baking oven comprises an oven body and a movable bracket which can be combined with the oven body;

the bottom of the oven body is provided with supporting legs, the front side of the oven body is provided with a front oven door, and the rear side of the oven body is provided with a rear oven door;

the movable support comprises a base, universal wheels arranged at the bottom of the base, side plates connected to the upper side of the front portion of the base and tea leaf brackets connected to the rear sides of the side plates, when the movable support is combined with the oven body, the front door is opened, the base penetrates into the lower portion of the oven body, the tea leaf brackets penetrate into the oven body, and the rear sides of the periphery of the side plates are tightly attached to the front ends of the upper side wall, the lower side wall, the left side wall and the right side wall of the oven body.

Furthermore, one side edge of the front door is hinged to the oven body, and when the movable support is combined with the oven body, the front door is opened and attached to the outer side of one side wall of the oven body.

Furthermore, one side edge of the rear box door is hinged to the oven body, a first hinge shaft is arranged at the top of the other side edge of the rear box door, a second hinge shaft is arranged at the top of the oven body, and a telescopic push rod is connected between the first hinge shaft and the second hinge shaft.

Furthermore, the front ends and the rear ends of the upper side wall, the lower side wall, the left side wall and the right side wall of the oven body are respectively provided with a sealing ring.

Furthermore, the tea leaf bracket comprises an upper supporting plate, a lower supporting plate and a rotating shaft, the upper supporting plate and the lower supporting plate are relatively fixed on the rear side of the side plate from top to bottom, the rotating shaft is rotatably installed between the upper supporting plate and the lower supporting plate, a plurality of layers of trays are arranged on the periphery of the rotating shaft, and the upper end of the rotating shaft extends out of the upper supporting plate and is coaxially provided with a first gear;

the top of the oven body is also provided with a motor, an output shaft of the motor penetrates through the upper side wall of the oven body and is coaxially provided with a second gear, and when the movable support is combined with the oven body, the second gear is meshed with the first gear.

Furthermore, upper slide rails extending in the front-back direction are symmetrically arranged on the inner sides of the upper portions of the left side wall and the right side wall of the oven body, lower slide rails extending in the front-back direction are symmetrically arranged on the inner sides of the lower portions of the left side wall and the right side wall of the oven body, when the movable support is combined with the oven body, the two side ends of the upper support plate are respectively inserted into the upper slide rails on the two sides, and the two side ends of the lower support plate are respectively inserted into the lower slide rails on the two sides.

Furthermore, the lower side of the upper side wall of the oven body is provided with two bilaterally symmetrical sliding grooves, each sliding groove is internally provided with a sliding block and a spring supported between the outer end of the sliding groove and the sliding block, the lower side of each sliding block is rotatably provided with a third gear, the first gear can be extruded between the two third gears, and the first gear is respectively meshed with the second gear and the two third gears after being extruded through the two third gears.

The invention has the beneficial effects that:

the humidity of the black tea with properly finished fermentation is the highest, if the temperature of the oven is set at the normal baking temperature, the black tea needs to absorb a large amount of heat after being put into the oven, so that the temperature of the oven is sharply reduced, when the temperature is sharply reduced, the properly fermented black tea can continue to be secondarily fermented due to the increase of the temperature in the oven, so that the quality of the black tea leaves is reduced, in the application, before the black tea is put into the oven for primary drying, the temperature of the tea leaf oven is firstly adjusted to be the highest to increase the whole temperature of the oven, so that the phenomenon that the temperature of the oven is reduced too fast due to the fact that the properly fermented black tea is put into the oven is avoided, after the black tea is put into the tea leaf oven, the temperature in the tea leaf oven is reduced to 75-81 ℃, at the moment, the temperature of the oven can inhibit the activity of tea enzymes most, the fermentation of the black tea is stopped, so that the problem that the taste of the tea leaves is influenced by the fact that the black tea is secondarily fermented in the oven during the temperature rise of the oven is solved, the tea leaf drying oven has the advantages that the quality of tea leaves is reduced, the temperature of the tea leaf drying oven is increased back to the normal black tea drying temperature of 100-110 ℃, then the temperature control setting switch of the tea leaf drying oven is adjusted back to the normal black tea drying temperature, the tea leaf drying oven is maintained at the temperature of 100-110 ℃ to dry the black tea, in the drying process, the oven door is opened after the tea leaf drying oven is dried for 14-15 min to accelerate the release of water vapor, and the oven door is opened after the tea leaf drying oven is dried for 19-21 min to accelerate the release of yeast gas and grass gas, so that the pure fragrance of the black tea is further developed, and the taste of the black tea is improved.

Drawings

In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below. Throughout the drawings, like elements or portions are generally identified by like reference numerals. In the drawings, elements or portions are not necessarily drawn to scale.

FIG. 1 is a top view of an oven body in combination with a movable rack according to an embodiment of the present invention;

FIG. 2 is a cross-sectional view A-A of FIG. 1;

FIG. 3 is a top view of an oven body according to an embodiment of the present invention;

FIG. 4 is a cross-sectional view B-B of FIG. 3;

FIG. 5 is a schematic structural diagram of a mobile carriage according to an embodiment of the present invention;

FIG. 6 is a schematic view of the first gear being pushed through between two third gears in accordance with an embodiment of the present invention;

fig. 7 is a schematic view of the engagement of a first gear with a second gear and two third gears in accordance with an embodiment of the present invention.

In the drawing, 100-oven body; 110-a leg; 120-front box door; 130-rear box door; 131-a first hinge shaft; 132-a second hinge shaft; 133-a telescopic push rod; 140-a sealing ring; 150-upper slide rail; 160-lower slide rail; 170-a chute; 171-a slide; 172-spring; 173-third gear; 200-moving the support; 210-a base; 220-universal wheels; 230-side plate; 240-tea tray; 241-an upper support plate; 242 — lower support plate; 243-rotating shaft; 244-a tray; 245-a first gear; 250-a motor; 251-second gear.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.

It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.

The embodiment of the invention provides a baking method of black tea with small seeds, which comprises a picking step, a withering step, a green shaking step, an indoor natural withering step, a rolling step, a fermentation step and a drying step which are sequentially carried out.

Picking:

the high-quality fresh leaf raw material is an important basis for the quality of the black tea, the fresh leaf raw material is preferably picked between 10:00 and 16:00 in sunny days, the best fresh leaf raw material is picked in the afternoon in sunny days, and the fresh leaf raw material has low water content and is easy to dehydrate and perfume. Selecting raw materials with one bud and one leaf, one bud and two leaves, three leaves or small to medium open noodles according to grade standard, wherein the tenderness of the raw materials is required to be consistent.

Withering:

the purpose of withering is to dissipate partial water, ensure the soft leaf quality and the enhanced toughness and facilitate the rocking of the green (or shaking); the concentration of the leaf cell sap is high, the permeability of cell membranes is enhanced, the enzyme activity is improved, macromolecular compounds are partially decomposed, the grass smell is partially faded, and aromatic substances are partially formed.

1. And (3) withering in sunlight: under the condition of weak sunlight or under a sunshade net, the control of sunlight withering also needs to carry out 'green-looking withering' and 'natural-looking withering' according to factors such as season, climate, variety, fresh leaf water content and the like.

2. Spreading for cooling: and (3) spreading the sunlight withered leaves on an indoor withering sieve, wherein the thickness of the sunlight withering sieve is 1 kg/square meter or so, and after 1-2h, returning the green leaves to the sun (recovering the original state), entering the next procedure.

Shaking green tea:

the purpose of shaking green is as follows: under the action of mechanical force, the leaf margin slightly rubs with the leaf surface, a small amount of leaf cells are damaged, and the leaf surface changes from green to yellow-green; enzymatic oxidation of a small number of damaged leaf cells begins, the grass gas further fades, and part of the aromatic substances are formed. Rocking or trembling principle: the weight is gradually increased after the weight is reduced; shaking tender leaves lightly, and shaking old leaves heavily; shake green-yellow-green, and rock slightly red.

Indoor natural withering step:

1. the room that withers should ventilate on four sides, establishes the shutter, avoids the sunshine to penetrate directly. And withering with a cool green screen or a cool green frame.

2. The room that withers suits the humiture: the temperature is 23-26 ℃, the relative humidity is 65-75%, and the relative humidity is determined according to varieties.

3. Thickness of withered leaves: 1.5-2cm per square meter. When the withered leaves are attached to the screen surface, the leaves are subjected to screen combination, 3 screens and 2 screens are adopted, and 2 screens and 1 screen are adopted in the later stage of withering. Withering time: mainly depends on the withering degree and the old tenderness of the fresh leaves.

4. Mastering the withering degree: the leaves are soft, the stalks are broken continuously, hands are kneaded into balls, the hands are loose and not easy to disperse, the green grass smell declines, and the pleasant fresh flower fragrance is released; the water content of the withered leaves is 58-60%, the young leaves are withered heavily, and the old leaves and the variety which is difficult to ferment are withered lightly.

Rolling:

the technical requirements are as follows: slowly kneading for a long time, pressurizing for several times, slightly pressing tender leaves, heavily pressing old leaves, firstly lightly pressing and then heavily pressing, and fully deblocking. The curling into strips reaches more than 90 percent, and the breakage rate of leaf cells reaches more than 80 percent.

Deblocking and screening: 1. the rolled leaves are deblocked to achieve the aim of breaking up tea balls without tea bags. 2. The leaves were rolled uniformly through a screen with a thickness of 1 cm. 3. And (4) screening holes: 3-4 holes per square inch.

A fermentation step:

1. the temperature of the fermentation chamber is 24-26 ℃, the humidity is 90-95%, and the air is fresh.

2. Fermenting in a fermenting chamber for about 2-3 h; fermentation in natural environment: spring tea for 3-6h, and summer and autumn tea for 1-2 h.

3. Spreading the fermented leaves to a thickness of 4-6cm for one bud and two leaves and 6-8cm for one bud and three leaves; as small as 10-12cm from the middle open surface. The natural environment fermented spring tea should be thick when the temperature is low, and the summer and autumn tea should be thin when the temperature is low, and the tea is turned and stirred once every 0.5 h.

And (3) mastering the moderate fermentation degree: the green grass smell disappears properly, the fresh flower and fruit fragrance appears, the leaf color changes to red, the spring tea is yellow red, the summer tea is red yellow, the tender leaves are red and uniform, the old leaves are red and green, and the fermentation is proper, so the tea is suitable for light and heavy.

And (3) drying:

1. primary baking: the drying temperature is determined according to the fermentation degree of the tea leaves, and the primary drying air temperature of the normal fermentation degree is 100-110 ℃;

2. spreading for cooling: drying to 7-8, and cooling for about 1 h;

3. secondary drying: and (5) drying the mixture to be dry enough at the air temperature of 85-90 ℃.

The technical requirements are as follows: secondary drying, spreading for cooling, taking high temperature, fast speed and short time as principle, taking the tea leaves with water content of about 25% after primary drying, and spreading for cooling, wherein the water content of the tea leaves after full fire is 5.5% -6.5%.

The drying specifically comprises the following steps:

step S1, the temperature control setting switch of the tea baking oven is adjusted to the highest temperature, the interior of the tea baking oven is heated in an empty box, so as to increase the overall temperature of the baking oven, and the problem that the temperature of the baking oven is reduced too fast due to the fact that properly fermented black tea is put in the baking oven is solved, and the reason is as follows: the humidity of the properly fermented black tea is highest, and if the oven temperature is set at the normal baking temperature, the black tea needs to absorb a large amount of heat after being put into the oven, so that the oven temperature is rapidly reduced, and when the temperature is rapidly reduced, the properly fermented black tea continues to be secondarily fermented due to the increase of the temperature in the oven, so that the quality of the black tea leaves is reduced.

And step S2, quickly putting the properly fermented black tea into a heated tea oven, and rapidly reducing the temperature in the tea oven to 75-81 ℃, preferably 78 ℃, wherein the oven temperature can inhibit the activity of black tea enzyme most and stop the fermentation of the black tea.

And step S3, heating the interior of the tea leaf oven, raising the temperature of the tea leaf oven to the normal black tea drying temperature of 100-110 ℃, and then adjusting a temperature control setting switch of the tea leaf oven to the normal black tea drying temperature to maintain the temperature in the tea leaf oven at the temperature.

Step S4, after the normal black tea is dried at the temperature of 100-110 ℃ for 14-15 min, the door of the tea leaf drying oven is opened, the door opening distance of the door of the tea leaf drying oven is 15-20 cm or the door opening angle is 25 degrees, the water vapor generated by high temperature in the tea leaf drying oven is released in an accelerated manner, and then the door is closed to continue drying.

Step S5, after the black tea is dried for 19min to 21min at the normal black tea drying temperature of 100 ℃ to 110 ℃, the door of the tea drying oven is opened again, the door opening distance of the door of the tea drying oven is 15cm to 20cm or the door opening angle is 25 degrees, fermentation gas and grass gas are generated in the black tea fermentation process caused by high temperature in the oven, so that the pure fragrance of the black tea can be further developed, the taste of the black tea is improved, and then the door is closed again to continue drying.

Step S6, when the tea leaves are dried to 7-8, taking out the black tea in the tea leaf baking oven, and spreading for cooling, wherein the purpose of spreading for cooling is as follows: the water between the veins and the leaves is redistributed and combined, the tea leaves are evenly dampened, and a foundation is laid for secondary drying.

Compared with the existing tea leaf drying method, the drying step solves the problem of secondary fermentation of the black tea in the oven in the process of heating the oven, improves the taste of the tea leaves and improves the quality of the tea leaves.

As shown in fig. 1 to 6, the tea oven includes an oven body 100 and a moving rack 200 that may be combined with the oven body 100.

The bottom of the oven body 100 is provided with a supporting leg 110, the front side of the oven body 100 is provided with a front door 120, and the rear side of the oven body 100 is provided with a rear door 130.

The movable support 200 includes a base 210, a universal wheel 220 disposed at the bottom of the base 210, a side plate 230 connected to the upper side of the front portion of the base 210, and a tea tray 240 connected to the rear side of the side plate 230, when the movable support 200 is combined with the oven body 100, the front door 120 is opened, the base 210 penetrates into the lower portion of the oven body 100, the tea tray 240 penetrates into the oven body 100, and the rear side of the peripheral portion of the side plate 230 is closely attached to the front ends of the upper, lower, left and right side walls of the oven body 100.

In the present application, the drying step can be realized by the above-mentioned tea leaf oven structure, and in the implementation, referring to fig. 3 and 4, the front door 120 and the rear door 130 of the oven body 100 are closed, the temperature control setting switch of the oven is adjusted to the highest temperature, the interior of the oven body 100 is heated in an empty oven, then the front door 120 of the oven body 100 is opened, and the moving support 200 filled with black tea is rapidly pushed into the oven body 100 from the front door 120 (refer to fig. 1 and 2), at this time, the tea leaf bracket 240 is placed in the oven body 100, the side plate 230 is sealed at the front end of the oven body 100, so that a closed space is formed in the oven body 100, and the black tea on the tea leaf bracket 240 can be primarily dried, and by adopting the split type oven body 100 and moving support 200 structure, the speed of filling black tea into the oven body 100 can be increased, the loss of hot air in the oven body 100 can be reduced, and after the black tea is filled, the temperature in the oven body 100 does not drop too low suddenly to cause secondary fermentation of the black tea, in the primary drying process, after drying for 14-15 min, the oven body 100 is opened to accelerate release of water vapor generated by high temperature in the tea leaf oven, then the oven door is closed to continue drying, after drying for 19-21 min, the rear oven door 130 of the oven body 100 is opened again to accelerate release of yeast gas and grass gas generated in the black tea fermentation process caused by high temperature in the oven, then the oven door is closed again to continue drying, when drying is carried out to 7-8 min, the movable support 200 is pulled out from the oven body 100 to spread and cool the tea leaves, after spreading and cooling, the movable support 200 is pushed into the oven body 100 to carry out secondary drying, the whole drying, spreading and secondary drying processes do not need to transfer the black tea leaves on the tea leaf bracket 240, the workload is reduced, and the labor intensity is reduced, the working efficiency is improved.

Preferably, referring to fig. 1 and 3, one side of the front door 120 is hinged to the oven body 100, and when the movable bracket 200 is combined with the oven body 100, the front door 120 is opened and attached to an outer side of one side wall of the oven body 100. The front door 120 is closed before drying and is kept open during drying, and at this time, the front door 120 is attached to one side wall of the oven body 100, so that the interference of the front door to the subsequent operation can be reduced.

Preferably, referring to fig. 1 and 3, one side edge of the rear door 130 is hinged to the oven body 100, the top of the other side edge of the rear door 130 is provided with a first hinge shaft 131, the top of the oven body 100 is provided with a second hinge shaft 132, a telescopic push rod 133 is connected between the first hinge shaft 131 and the second hinge shaft 132, and in the process of primary drying, the rear door 130 is driven by the telescopic push rod 133 to open and discharge water vapor, yeast gas and grass gas, so that no manual operation is needed, and the risk of scalding workers by steam can be avoided.

In order to improve the sealing performance between the oven body 100 and the front door 120, the rear door 130, and the side plate 230 of the movable bracket 200, the front end and the rear end of the four upper, lower, left, and right side walls of the oven body 100 are provided with the sealing rings 140.

In a preferred embodiment, referring to fig. 2, 4 and 5, the tea tray 240 includes an upper support plate 241, a lower support plate 242 and a rotation shaft 243, the upper support plate 241 and the lower support plate 242 are relatively fixed to the rear side of the side plate 230 up and down, the rotation shaft 243 is rotatably installed between the upper support plate 241 and the lower support plate 242, a multi-layered tray 244 is provided on the outer circumference of the rotation shaft 243, and the upper end of the rotation shaft 243 protrudes out of the upper support plate 241 and is coaxially installed with a first gear 245. The motor 250 is further mounted at the top of the oven body 100, the output shaft of the motor 250 penetrates through the upper side wall of the oven body 100 and is coaxially mounted with the second gear 251, when the movable support 200 is combined with the oven body 100, the second gear 251 is meshed with the first gear 245, so that in the drying process, the motor 250 can drive the second gear 251 to drive the first gear 245 to rotate and further drive the rotating shaft 243 to rotate, and therefore, the fact that the black tea on the tray 244 is heated uniformly can be guaranteed, and the drying uniformity is improved.

Preferably, upper sliding rails 150 extending in the front-rear direction are symmetrically arranged on the inner sides of the upper portions of the left and right side walls of the oven body 100, lower sliding rails 160 extending in the front-rear direction are symmetrically arranged on the inner sides of the lower portions of the left and right side walls of the oven body 100, when the movable support 200 is combined with the oven body 100, both side ends of the upper support plate 241 are respectively inserted into the upper sliding rails 150 on both sides, both side ends of the lower support plate 242 are respectively inserted into the lower sliding rails 160 on both sides, the upper sliding rails 150 have guiding and stably supporting functions on the upper support plate 241, the lower sliding rails 160 have guiding and stably supporting functions on the lower support plate 242, and by arranging the upper sliding rails 150 and the lower sliding rails 160, the movable support 200 can be smoothly pushed into and pulled out of the oven body 100, and meanwhile, the function of stabilizing the rotating shaft 243 in the rotating and drying process can be achieved.

In addition, as shown in fig. 6 and 7, two bilaterally symmetrical sliding grooves 170 are formed in the lower side of the upper side wall of the oven body 100, a sliding block 171 and a spring 172 supported between the sliding block 171 and the opposite outer end of the sliding groove 170 are slidably mounted in each sliding groove 170, a third gear 173 is rotatably mounted on the lower side of each sliding block 171, the first gear 245 can be pushed through between the two third gears 173, and the first gear 245 is pushed through the two third gears 173 and then is respectively meshed with the second gear 251 and the two third gears 173. In the process of pushing the movable bracket 200 into the oven body 100, the first gear 245 contacts the two third gears 173, the first gear 245 pushes the two third gears 173 to slide outwards (as shown in fig. 6), after the first gear 245 pushes the two third gears 173, the third gears 173 slide towards the middle under the action of the spring 172 to reset until the first gear 245 is respectively engaged with the second gear 251 and the two third gears 173, and at this time, the two third gears 173 have a limiting effect on the first gear 245, so that the first gear 245 can be effectively prevented from being disengaged from the second gear 251.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.

Claims

1. A baking method of black tea of small seed comprises a picking step, a withering step, a green shaking step, an indoor natural withering step, a rolling step, a fermentation step and a drying step which are sequentially carried out, and is characterized in that:

the drying step comprises the following steps:

2. A baking method of kokumi tea as claimed in claim 1, wherein in steps S4 and S5, the door opening distance of the door of the tea leaf oven is 15cm-20cm or the door opening angle is 25 °.

3. A process for baking koturi black tea according to claim 1, wherein the tea leaf oven comprises an oven body and a mobile carriage engageable with the oven body;

4. A method for baking koturi black tea according to claim 3, wherein one side edge of the front door is hinged to the oven body, and when the movable support is combined with the oven body, the front door is opened and attached to the outside of one side wall of the oven body.

5. The baking method of the squash black tea as claimed in claim 3, wherein one side of the rear box door is hinged to the oven body, a first hinge shaft is arranged at the top of the other side of the rear box door, a second hinge shaft is arranged at the top of the oven body, and a telescopic push rod is connected between the first hinge shaft and the second hinge shaft.

6. A baking method of black tea of any of claims 3, wherein the oven body has sealing rings at the front and rear ends of the four upper, lower, left and right side walls.

7. A baking method of kokuai black tea as claimed in claim 3, wherein the tea leaf bracket comprises an upper support plate, a lower support plate and a rotating shaft, the upper support plate and the lower support plate are fixed on the back side of the side plate in a vertical relative manner, the rotating shaft is rotatably installed between the upper support plate and the lower support plate, the periphery of the rotating shaft is provided with a plurality of layers of trays, and the upper end of the rotating shaft extends out of the upper support plate and is coaxially installed with a first gear;

8. A baking method of kokuai black tea as claimed in claim 7, wherein the oven body is provided with upper slide rails extending in the front-back direction symmetrically at the inner sides of the upper parts of the left and right side walls, and lower slide rails extending in the front-back direction symmetrically at the inner sides of the lower parts of the left and right side walls, when the movable support is combined with the oven body, the two side ends of the upper support plate are inserted into the upper slide rails at the two sides, and the two side ends of the lower support plate are inserted into the lower slide rails at the two sides.

9. A baking method of koozhong black tea as claimed in claim 7, wherein the oven body is provided with two bilateral symmetry chutes at the lower side of the upper side wall, each chute is provided with a sliding block and a spring supported between the sliding block and the opposite outer end of the chute in a sliding manner, the lower side of each sliding block is rotatably provided with a third gear, the first gear can be pushed through between the two third gears, and the first gear is respectively meshed with the second gear and the two third gears after being pushed through the two third gears.