CN103461547A - Manufacturing technology of Congou black tea utilizing combined drying of frying and baking - Google Patents
Manufacturing technology of Congou black tea utilizing combined drying of frying and baking Download PDFInfo
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Abstract
A manufacturing technology of Congou black tea utilizing combined drying of frying and baking comprises the following steps: selecting fresh leaves, withering, rolling, fermenting, frying at high temperature for enzyme deactivation, frying at low temperature for drying, baking for the first time, and baking for the second time. The manufacturing technology has the benefits that the Congou black tea is withered moderately, is rolled gradually, is then subject to temperature shift fermentation, high temperature frying for enzyme deactivation, low temperature frying for drying, and baking sequentially; the conventional manufacturing technology of Congou black tea is replaced; the Congou black tea is baked again to restore the quality; the Congou black tea manufactured through the manufacturing technology has a tight shape, is more black and bright compared with the Congou black tea made through the conventional manufacturing technology, has a faint scent or a fruit scent which is lasting; the Congou black tea water is bright and red, has a rich taste; the tea leaves are complete, red and bright; the Congou black tea has a high quality and can facilitate popularization.
Description
Technical field
The invention belongs to processing field of tea leaves, especially a kind of congou tea production technology of drying combined drying of frying.
Background technology
Black tea belongs to full fermentation teas, is born at first China, and black tea the earliest is that black tea color and luster and the millet paste brewed be take redness as homophony, therefore named black tea by tea grower's invention in camellia district, Chinese Wuyi in the world.Congou tea is the distinctive black tea kind of China, is also the traditional exporting of China, and at present, China's nineteen is economized and produced tea, and wherein 12 provinces successively produce congou tea.Along with the raising of domestic people's living standard, also more and more higher to the requirement of black tea.And therefore, just need new production technology to produce the black tea of high-quality in order to meet people's demand.
Summary of the invention
The purpose of this invention is to provide a kind of congou tea production technology of drying combined drying of frying, this explained hereafter congou tea profile out is tightly thin, and the crow profit is glossy, and delicate fragrance is lasting.
For achieving the above object, the technical solution used in the present invention is:
The congou tea production technology of combined drying is dried in this stir-fry, it is characterized in that step is as follows:
The first step, bright leaf is chosen, and plucks the just bright leaf of exhibition of just exhibition of two leaves and a bud or bud three leaves, does not adopt rainwater and dew leaf, and plucking time is the fine day 10 AM between at 4 in afternoon;
Second step, wither, the bright leaf that the first step is chosen evenly shakeouts at the tea sieve, and leaf-spreading thickness is 1cm～2cm, the bright leaf spread out is placed in to air-conditioned room, be equipped with dehumidifier in air-conditioned room, after the good bright leaf in stand, open dehumidifier, opening air-conditioning maintenance temperature is 23 ℃, opening dehumidifier maintenance relative humidity is 50%～60%, when withering, scarifying is dark brownish green, wither to dark brownish green moisture content be 60%, withering time is controlled at 15 hours～20 hours;
The 3rd step, knead, the withering leaf that second step is obtained is inserted 45 type kneading machines or 55 type kneading machines, does not first pressurize and kneads 20 minutes, then add light kneadding sth. made by twisting 50 minutes, then increasing the weight of kneadding twists with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is for there being a small amount of tea juice to overflow, blade slivering tight knot, cell crashing ratio reaches more than 80%, and 90% with the blade slivering;
The 4th step, fermentation, the leaf of kneading that the 3rd step is obtained evenly shakeouts on the tea sieve, leaf-spreading thickness is 5cm～10cm, the tea sieve spread out is placed on fermenting frame, keeps the oxygen supply of air miniflow, keep relative humidity more than 95%, first the temperature bottom fermentation of 40 ℃ 40 minutes, then the temperature bottom fermentation of 22 ℃ 180 minutes;
The 5th step, the high temperature fried dry enzyme that goes out, the fermentated leaves that the 4th step is obtained is placed in cylinder and fries the tea machine, rolls under the condition that is 200 ℃ in bowl temperature and fries 3 minutes;
The 6th step, the low temperature fried dry, the fried dry leaf that the 5th step is obtained is placed in cylinder and fries the tea machine, rolls under the condition that is 90 ℃～100 ℃ in bowl temperature and fries 20 minutes～30 minutes, and the fried dry leaf water content is 14%～16%;
The 7th step, just dry, the fried dry leaf that the 6th step is obtained is placed in the upper spreading for cooling of tea sieve 30 minutes, spreading for cooling is placed in the tea drier that adopts hot-air seasoning and is dried, tea drier hot-air mouth temperature is 80 ℃～90 ℃, drying time was 30 minutes, and dry tea water content is 6%, by the gross tea sealing and standing after just drying 10 days;
The 8th step, the multiple baking, the gross tea by the 7th step after standing 10 days carries out multiple baking through choosing after picking to adopt in air flow dryer, tea drier hot-air mouth temperature is 90 ℃～95 ℃, drying time is 180 minutes～300 minutes, cooler 30 minutes of the dry tea booth after drying, pack.
Further, to fry the drum rotation speed of tea machine be per minute 28 to turn～32 turn to the 5th step cylinder.
Further, to fry the drum rotation speed of tea machine be per minute 22 to turn～25 turn to the 6th step cylinder.
Further, the fried dry leaf of the 7th step spreading for cooling is every square meter 0.8kg～1.4kg.
Further, the cool thickness of the dry tea booth of the 8th step is 0.8cm～1.8cm.
In the technique of withering, leaf-spreading thickness is 1cm～2cm, the bright leaf spread out is placed in to the air-conditioned room that is equipped with dehumidifier, keeping temperature is 23 ℃, and opening dehumidifier maintenance relative humidity is 50%～60%, when withering, scarifying is dark brownish green, withering time is controlled at 15 hours～20 hours, wither to dark brownish green moisture content be till 60%, this technique of withering technique of being withered under the environmental variance under natural environment is uncontrollable with tradition is compared, can guarantee that each batch of bright leaf withering degree is identical, material quality is protected.Through withering, after being 60%, dark brownish green moisture content stops withering, kneaded by 45 type kneading machines or 55 type kneading machines that (these two kinds of kneading machines all adopt Linan City, Zhejiang Cha Ji factory to manufacture, outer, the interior rib bone radical of the kneading machine of these two kinds of types, the rub barrel speed of gyration, productivity ratio all can conform to this technological requirement), knead technology controlling and process, at first adopt the not adding pressure type of 20 minutes to knead, because it is also more fragile to knead leaf in initial, direct weighting is kneaded and is easily caused the tealeaves breakage; The middle kneadding of carrying out again 50 minutes is twisted with the fingers, and the weight of then carrying out 10 minutes is kneaded, and this control of kneading degree can make a small amount of tea juice overflow, and blade slivering tight knot makes 90% with the blade slivering, and the loose kneadding of finally carrying out 5 minutes is twisted with the fingers, and can prevent from rubbing fringe shape.This is kneaded technique and cell crashing ratio effectively can be controlled in more than 80%.Will be through technique and the with no pressure of withering, the light pressure, weight, the leaf of kneading that the pine kneadding is twisted with the fingers after processes is divided on the tea sieve on fermenting frame, leaf-spreading thickness is controlled at 5 ㎝～10 ㎝, the tea screening is best to 12 purpose tea sieves with 4 orders, keep the oxygen supply of air miniflow, relative humidity is controlled at more than 95%, because the technique of withering the preceding makes the withering leaf moisture control 60%, through kneading the fine crushing rate, be controlled in more than 80%, large how much tealeaves Cell vacuoles obtains fragmentation absolutely, make the Polyphenols in vacuole, the materials such as amino acid fully contact with polyphenol oxidase system, and utilize oxygen to carry out the brown element of enzymatic, catechin produces oxidation polymerization and condensation, form a series of theaflavin, thearubigin, meanwhile be accompanied by the chemical element reaction of other compounds, make dark brownish green color and luster become golden red.The environment temperature bottom fermentations of 40 ℃ 40 minutes, then the environment temperature bottom fermentation of 22 ℃ 180 minutes, environment temperature forms the temperature-change type fermentation from high to low, make the interior material of vacuole of tealeaves clasmatosis part be fermented, and the microorganism in effectively controling environment brings in tealeaves, promote fermentation quality, by this zymotechnique, can effectively promote the content of theaflavin, thearubigin, reduce the content of theabrownin.After completing fermentation, adopt the high temperature fried dry fermentated leaves after fermentation can be killed rapidly to organized enzyme, make the no longer catalytic action of receptor 1 activity enzyme of fermentated leaves, the attenuation degree in this technique is controlled rapidly, effectively fix the quality of congou tea; Roll in the low temperature roller of 90 ℃～100 ℃ again and fry 20 minutes～40 minutes, by this low temperature fried dry, dark brownish green water content is controlled to 14%～16%.Rapidly dark brownish green moisture is reduced by fried dry, then the fried dry leaf spreading for cooling that the low temperature fried dry is crossed is placed in to adopt in the hot blast tea drier that the hot-air mouth temperature is 80 ℃～90 ℃ and dried 30 minutes after 30 minutes, make dry tea water content effectively be controlled at 6%.Now form the exclusive delicate fragrance of the made congou tea of this technique or flowers and fruits perfume (or spice).In addition, through inventor's investigation and comparison, find, first adopt the high temperature fried dry enzyme that goes out then to carry out the low temperature fried dry and carry out again hot-air seasoning, can make Tea Polyphenols in Tea, amino acid content ratio reach best, with the single fried dry of tradition, single oven dry or do not carry out the go out technique of enzyme of high temperature and compare, the Tea Polyphenols in Tea of processing in this technique, amino acid content promote significantly.After low temperature just dries, after making the gross tea water content effectively be controlled at 6%, the naturally of placing bamboo basket ventilates, and the gross tea in bamboo basket is placed 10 days, through choosing after picking to insert in the tea drier that adopts hot-air seasoning, is dried again.After completing sealing and standing, carry out multiple baking technique through choosing after picking, take out gross tea and carry out multiple baking 3 hours to 5 hours under 90 ℃～95 ℃, carry out again spreading for cooling after multiple the baking.This dry again technique can make gross tea further obtain drying be convenient to the storage beyond, can also by gross tea with the green grass breath eliminate, make the delicate fragrance of this congou tea or flowers and fruits perfume (or spice) become purer, make the more anti-bubble of black tea.Sharing cool the end of the complete high-quality tea processing technology.
The effect that the present invention is useful is: congou tea withers by first appropriateness on production technology, carry out again temperature-variable fermentation after progressively kneading, the high temperature fried dry enzyme that goes out again, the low temperature fried dry, the combined drying method of drying replaces traditional congou tea manufacture craft, improve again the quality of congou tea by multiple baking, the congou tea profile of using this production technology to produce is tightly thin, the more black profit of the dry tea of the congou tea of producing than traditional handicraft is glossy, endoplasm has delicate fragrance or flowers and fruits perfume (or spice), and fragrance is lasting, the congou tea soup coloured gold bubbled out is red bright, flavour is mellow along refreshing, neat and well spaced glow at the bottom of leaf, there is high-quality effect, be beneficial to popularization.
The specific embodiment
Below in conjunction with examples of implementation, the invention will be further described:
Embodiment mono-:
The congou tea production craft step that combined drying is dried in the stir-fry of the present embodiment is as follows:
1. bright leaf is chosen: pluck the just bright leaf of exhibition of two leaves and a bud, do not adopt rainwater and dew leaf, plucking time is the fine day 10 AM between at ten two in the morning;
2. wither: the bright leaf that step 1 is chosen evenly shakeouts on the tea sieve, leaf-spreading thickness is 1cm, the bright leaf spread out is placed in to air-conditioned room, be equipped with dehumidifier in air-conditioned room, after the good bright leaf in stand, open dehumidifier, opening air-conditioning maintenance temperature is 23 ℃, opening dehumidifier maintenance relative humidity is 50%, when withering, scarifying is dark brownish green, wither to dark brownish green moisture content be till 60%, withering time was controlled in 15 hours;
3. knead: the withering leaf that step 2 is obtained is inserted 45 type kneading machines, first do not pressurize and knead 20 minutes, adding light kneadding twists with the fingers 50 minutes again, then increasing the weight of kneadding twists with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is for there being a small amount of tea juice to overflow, blade slivering tight knot, cell crashing ratio reaches 80%, and 90% with the blade slivering;
4. fermentation: get one group of tea sieve and a fermenting frame for stacked placement tea sieve, the leaf of kneading that step 3 is obtained evenly shakeouts on the tea sieve, leaf-spreading thickness is 5cm, the tea sieve spread out is placed on fermenting frame, keep the oxygen supply of air miniflow, keeping relative humidity is 96%, first the temperature bottom fermentation of 40 ℃ 40 minutes, then the temperature bottom fermentation of 22 ℃ 180 minutes;
5. the high temperature fried dry enzyme that goes out: the fermentated leaves that step 4 is obtained is placed in cylinder and fries the tea machine, rolls under the condition that is 200 ℃ in bowl temperature and fries 3 minutes;
6. low temperature fried dry: the fried dry leaf that step 5 is obtained is placed in cylinder and fries the tea machine, rolls under the condition that is 90 ℃ in bowl temperature and fries 20 minutes, and the fried dry leaf water content is 15%;
7. just dry: the fried dry leaf that step 6 is obtained is placed in the upper spreading for cooling of tea sieve 30 minutes, in being placed on the tea drier that adopts hot-air seasoning, spreading for cooling dried, tea drier hot-air mouth temperature is 80 ℃, drying time is 30 minutes, dry tea water content was 6%, by the gross tea sealing and standing after just drying 10 days;
8. multiple the baking: the gross tea by step 7 after standing 10 days is dried through choosing after picking to insert in the tea drier that adopts hot-air seasoning, and tea drier hot-air mouth temperature is 90 ℃, and drying time is 180 minutes, cooler 30 minutes of the dry tea booth after drying.
The drum rotation speed that step 5 cylinder is fried the tea machine is per minute 28 to turn.
The drum rotation speed that step 6 cylinder is fried the tea machine is per minute 22 to turn.
The fried dry tea of step 7 spreading for cooling is every square meter 0.9kg.
The cool thickness of the dry tea booth of step 8 is 0.9cm.
Embodiment bis-:
The congou tea production technology of combined drying is dried in the stir-fry of the present embodiment, and step is as follows:
1. bright leaf is chosen, and plucks the just bright leaf of exhibition of bud three leaves, does not adopt rainwater and dew leaf, plucking time be at ten one in fine day morning to afternoon a bit between;
2. wither, the bright leaf that step 1 is chosen evenly shakeouts on bamboo mat, leaf-spreading thickness is 1.5cm, and the bright leaf spread out is placed in to air-conditioned room, is equipped with dehumidifier in air-conditioned room, open dehumidifier after the good bright leaf in stand, opening air-conditioning maintenance temperature is 23 ℃, and opening dehumidifier maintenance relative humidity is 55%, and when withering, scarifying is dark brownish green, wither to dark brownish green moisture content be till 60%, withering time was controlled in 16 hours;
3. knead, the withering leaf that step 2 is obtained is inserted 55 type kneading machines, first do not pressurize and knead 20 minutes, add again light kneadding and twist with the fingers 50 minutes, then increase the weight of kneadding and twist with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is for there being a small amount of tea juice to overflow, blade slivering tight knot, cell crashing ratio reaches 85%, and 90% with the blade slivering;
4. fermentation, get one group of tea sieve and a fermenting frame for stacked placement tea sieve, the leaf of kneading that step 3 is obtained evenly shakeouts on the tea sieve, leaf-spreading thickness is 7cm, the tea sieve spread out is placed on fermenting frame, keeps the oxygen supply of air miniflow, keeping relative humidity is 96%, first the temperature bottom fermentation of 40 ℃ 40 minutes, then the temperature bottom fermentation of 22 ℃ 180 minutes;
5. the high temperature fried dry enzyme that goes out, the fermentated leaves that step 4 is obtained is placed in cylinder and fries the tea machine, rolls under the condition that is 200 ℃ in bowl temperature and fries 3 minutes;
6. the low temperature fried dry, fry the tea machine by the cylinder that is placed in of step 5 acquisition, rolls under the condition that is 96 ℃ in bowl temperature and fry 30 minutes, and the fried dry leaf water content is 15%;
7. just dry, the fried dry leaf that step 6 is obtained is placed on bamboo mat spreading for cooling 30 minutes, in being placed on the tea drier that adopts hot-air seasoning, spreading for cooling dried, tea drier hot-air mouth temperature is 85 ℃, drying time is 30 minutes, dry tea water content was 6%, by the gross tea sealing and standing after just drying 10 days;
8. multiple the baking, the gross tea by step 7 after standing 10 days is dried through choosing after picking to insert in the tea drier that adopts hot-air seasoning, and tea drier hot-air mouth temperature is 92 ℃, and drying time is 240 minutes, cooler 30 minutes of the dry tea booth after drying.
The drum rotation speed that step 5 cylinder is fried the tea machine is per minute 30 to turn.
The drum rotation speed that the described cylinder of step 6 is fried the tea machine is per minute 23 to turn.
The fried dry tea of step 7 spreading for cooling is every square meter 1.1kg.
The cool thickness of the dry tea booth of step 8 is 1.2cm.
Embodiment tri-:
The congou tea production technology of combined drying is dried in the stir-fry of the present embodiment, and step is as follows:
1. bright leaf is chosen, and plucks the just bright leaf of exhibition of bud three leaves, does not adopt rainwater and dew leaf, and plucking time is at 2 in fine day afternoon between at 4 in afternoon;
2. wither, the bright leaf that step 1 is chosen evenly shakeouts on the cloth seat, leaf-spreading thickness is 1.8cm, and the bright leaf spread out is placed in to air-conditioned room, is equipped with dehumidifier in air-conditioned room, open dehumidifier after the good bright leaf in stand, opening air-conditioning maintenance temperature is 23 ℃, and opening dehumidifier maintenance relative humidity is 58%, and when withering, scarifying is dark brownish green, wither to dark brownish green moisture content be till 60%, withering time was controlled in 20 hours;
3. knead, the withering leaf that step 2 is obtained is inserted 55 type kneading machines, first do not pressurize and knead 20 minutes, add again light kneadding and twist with the fingers 50 minutes, then increase the weight of kneadding and twist with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is for there being a small amount of tea juice to overflow, blade slivering tight knot, cell crashing ratio reaches more than 88%, and 90% with the blade slivering;
4. fermentation, get one group of tea sieve and a fermenting frame for stacked placement tea sieve, the leaf of kneading that step 3 is obtained evenly shakeouts on the tea sieve, leaf-spreading thickness is 8cm, the tea sieve spread out is placed on fermenting frame, keeps the oxygen supply of air miniflow, keeping relative humidity is 98%, first the temperature bottom fermentation of 40 ℃ 40 minutes, then the temperature bottom fermentation of 22 ℃ 180 minutes;
5. the high temperature fried dry enzyme that goes out, the fermentated leaves that step 4 is obtained is placed in cylinder and fries the tea machine, rolls under the condition that is 200 ℃ in bowl temperature and fries 3 minutes;
6. the low temperature fried dry, be placed in cylinder by the fried dry leaf of step 5 acquisition again and fry the tea machine, rolls under the condition that is 98 ℃ in bowl temperature and fry 25 minutes, and the fried dry leaf water content is 15%;
7. just dry, the fried dry leaf that step 6 is obtained is placed on the cloth seat spreading for cooling 30 minutes, in being placed on the tea drier that adopts hot-air seasoning, spreading for cooling dried, tea drier hot-air mouth temperature is 88 ℃, drying time is 30 minutes, dry tea water content was 6%, by the gross tea sealing and standing after just drying 10 days;
8. multiple the baking, dried step 7 gross tea of standing 10 days through choosing after picking to insert in the tea drier that adopts hot-air seasoning, tea drier hot-air mouth temperature is 94 ℃, and drying time is 260 minutes, cooler 30 minutes of the dry tea booth after drying.
The drum rotation speed that step 5 cylinder is fried the tea machine is per minute 32 to turn.
The drum rotation speed that the described cylinder of step 6 is fried the tea machine is per minute 25 to turn.
The fried dry leaf of step 7 spreading for cooling is every square meter 1.2kg.
The cool thickness of the dry tea booth of step 8 is 1.6cm.
Get the congou tea that 100 parts of embodiment of the present invention are fried the congou tea production technology production of drying combined drying, then get the congou tea that 100 parts of traditional handicrafts are produced, contrasted between the two, comparing result is as follows:
As can be seen from the comparison result, tight thin, the black profit of the congou tea that the embodiment of the present invention is produced is glossy, and fragrance is lasting, brews rear soup coloured gold red bright, and mouthfeel is mellow smooth, and the congou tea quality of producing than traditional handicraft is significantly improved.
Although the present invention is described by reference to preferred embodiment,, those skilled in the art should understand, and in the scope of claims, can do the various variation on form and details.
Claims (5)
1. fry the congou tea production technology of drying combined drying for one kind, it is characterized in that step is as follows:
(1) bright leaf is chosen: pluck the just bright leaf of exhibition of just exhibition of two leaves and a bud or bud three leaves, do not adopt rainwater and dew leaf, plucking time is the fine day 10 AM between at 4 in afternoon;
(2) wither: the bright leaf that step (1) is plucked evenly shakeouts on the tea sieve, leaf-spreading thickness is 1 ㎝～2 ㎝, the bright leaf spread out is placed in to air-conditioned room, be equipped with dehumidifier in air-conditioned room, after the good bright leaf in stand, open dehumidifier, opening air-conditioning maintenance temperature is 23 ℃, opening dehumidifier maintenance relative humidity is 50%～60%, when withering, scarifying is dark brownish green, wither to dark brownish green moisture content be 60%, withering time is controlled at 15 hours～20 hours;
(3) knead: the withering leaf that step (2) is obtained is inserted 45 type kneading machines or 55 type kneading machines, first do not pressurize and knead 20 minutes, adding light kneadding twists with the fingers 50 minutes again, then increasing the weight of kneadding twists with the fingers 10 minutes, finally change light kneadding and twist with the fingers 5 minutes, the degree of kneading is for there being a small amount of tea juice to overflow, blade slivering tight knot, cell crashing ratio reaches more than 80%, and 90% with the blade slivering;
(4) fermentation: the leaf of kneading that step (3) is obtained evenly shakeouts on the tea sieve, leaf-spreading thickness is 5 ㎝～10 ㎝, the sieve spread out is placed on fermenting frame, keep the oxygen supply of air miniflow, keep relative humidity more than 95%, first the temperature bottom fermentation of 40 ℃ 40 minutes, then the temperature bottom fermentation of 22 ℃ 180 minutes;
(5) the high temperature fried dry enzyme that goes out: the fermented tea that step (4) is obtained is placed in cylinder and fries the tea machine, rolls under the condition that is 200 ℃ in bowl temperature and fries 3 minutes;
(6) low temperature fried dry: the fried dry leaf that step (5) is obtained is placed in cylinder and fries the tea machine, rolls under the condition that is 90 ℃～100 ℃ in bowl temperature and fries 20 minutes～30 minutes, and the fried dry leaf water content is 14%～16%;
(7) just dry: the fried dry leaf that step (6) is obtained is placed in the upper spreading for cooling of tea sieve 30 minutes, again spreading for cooling is placed in the tea drier that adopts hot-air seasoning and is dried, tea drier hot-air mouth temperature is 80 ℃～90 ℃, drying time is 30 minutes, dry tea water content was 6%, by the gross tea sealing and standing after just drying 10 days;
(8) the multiple baking: the gross tea by step (7) after standing 10 days carries out multiple baking through choosing after picking with the employing air flow dryer, tea drier hot-air mouth temperature is 90 ℃～95 ℃, drying time is 180 minutes～300 minutes, cooler 30 minutes of the dry tea booth after drying, pack.
2. the congou tea production technology of combined drying is dried in stir-fry according to claim 1, it is characterized in that: the drum rotation speed that the described cylinder of step (5) is fried the tea machine is per minute 28 to turn～32 turn.
3. the congou tea production technology of combined drying is dried in stir-fry according to claim 1, it is characterized in that: the drum rotation speed that the described cylinder of step (6) is fried the tea machine is per minute 22 to turn～25 turn.
4. the congou tea production technology of combined drying is dried in stir-fry according to claim 1, and it is characterized in that: the dry tea of described step (7) spreading for cooling is every square meter 0.8 ㎏～1.4 ㎏.
5. the congou tea production technology of combined drying is dried in stir-fry according to claim 1, it is characterized in that: the cool thickness of the dry tea booth of described step (8) is 0.8 ㎝～1.8 ㎝.
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| CN112640971A (en) * | 2021-01-11 | 2021-04-13 | 湖南平嘉鑫茶业有限公司 | Method for preparing congou black tea by fermentation of eurotium cristatum |
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| CN110178938A (en) * | 2019-05-21 | 2019-08-30 | 郜雅丽 | A kind of rain premium tea and preparation method thereof |
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