CN103815066A - Processing method of congou black tea - Google Patents
Processing method of congou black tea Download PDFInfo
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- CN103815066A CN103815066A CN201410014869.1A CN201410014869A CN103815066A CN 103815066 A CN103815066 A CN 103815066A CN 201410014869 A CN201410014869 A CN 201410014869A CN 103815066 A CN103815066 A CN 103815066A
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Abstract
The invention provides a processing method of congou black tea. The method comprises the steps of material selection, hot air withering, constant temperature rolling, intelligent controlled fermentation, shaping, primary drying, screening, secondary drying, baking, fragrance extraction, screening, cutting, fragrance extraction, screening, classification and packaging. The method adopts late spring and early summer one-sprout and two or three-leaf green, a constant temperature rolling, intelligent control fermentation, baking, fragrance extraction, optimization, striping and fragrance extraction technique and a standardized precise classification technique, so that 40-50% of energy consumption can be reduced effectively; the yield is increased; the prepared congou black tea is striped, tight and straight in appearance, consistent, even and orderly in length, sweet and thick in fragrance, red and bright in soup, thick and mellow in taste, tender, uniform, red and bright in leaf base, excellent in interior quality, and relatively clear; a safety control index reaches an export standard; the quality reaches the standard; and the method has a good economic benefit.
Description
Technical field
The present invention relates to a kind of processing method of congou tea.
Background technology
Black tea (broken black tea, congou tea) is the first in the world teas, accounts for the more than 65% of world's tealeaves total output, and in world's tea trade total amount, the volume of trade of black tea remains on more than 75% for a long time.Black tea is also the teas that consumption area is the widest in the world, output is maximum, the quantum of international trade is maximum, and there are Europe, America and Asia in main consumption area, is secondly Africa, Oceania.Congou tea is the distinctive black tea kind of China, and therefore, the research level of China's congou tea is representing the development trend of world's congou tea.Due to history, the black tea of Chinese exports mostly is red fannings and raw material tea, and high-grade black tea is mainly used in domestic.And the congou tea local tea variety that to be China go abroad is at first possessed certain export volume for a long time, in outlet black tea, be only second to red fannings, be that the strategic local tea variety of main product tea district exploitation outlet is selected.Congou tea is gained the name because its manufacture craft is meticulous, is also referred to as " red tea ", " bar black tea ".Modern congou tea is developed by souchong, as red in famous keemun (pacifying micro-Qimen), Yunnan black tea (Yunnan), river red (Sichuan), Fujian red (Fujian), suitable red (Hubei), lake red (Hunan) and Guizhou Province etc.The red congou tea in traditional Guizhou Province is the abbreviation of Guizhou black tea, main product in Meitan, wormwood, Hua Gong, the wide big-and-middle-sized professional tea plantation such as suitable, double-current, with tealeaves " profile bar rope tight knot, Jin Hao appear; fresh and tender neat and well spaced at the bottom of leaf, and soup look red is gorgeous bright, fragrant and sweet dense; flavour is sweet and pure ", be rich in amino acid, Tea Polyphenols is world-famous for, and is one of famous brand name of China's congou tea, the traditional advantage local tea variety of Zeng Shi Guizhou Province outlet." Zun Yi is red " serial congou tea is the European countries such as the Typical Representative tradition Guizhou Province red congou tea main exit former Soviet Union of the red congou tea in modern Guizhou Province, is Guizhou Province's outlet tealeaves traditional advantage product.Outlet congou tea is bulk product, and price is lower, but sales volume is higher than red fannings.Over nearly 30 years, because China's rate of economic development is accelerated, living standards of the people improve rapidly, purchasing power strengthens, appreciation of the RMB, domestic tealeaves price improves relatively faster with outlet tealeaves, and the comparative effectiveness of outlet sharply reduces, the red congou tea in the Guizhou Province foreign trade market of progressively fading out, does not export at present substantially.But there is very dark historical origin in the countries such as Chinese congou tea and Europe, along with China and particularly Russian strategic partnership and the reinforcement of bilateral trade dynamics and developing rapidly of Russia economy of European countries, the new market demand is appearred in the red congou tea in Guizhou Province, and the red congou tea in Guizhou Province of a new generation is expected to go abroad once again.
In recent years, China black tea, under the drive of " Jin Junmei ", becomes new Tea Consumption focus, and promotes and come rapidly on market.Along with the continuous expansion of the popularization of black tea culture and black tea consumption, the trend that domestic black tea market will maintenance expands.Better, economic benefit is high in " Zun Yi is red " famous-brand and high-quality congou tea series of products domestic market impact in area, Meitan, Zunyi City, Guizhou Province, has become the second product line that is only second to " the emerald green bud in Meitan ".By improving black tea processing method, research and development are similar to other large congou tea tea kind of aforementioned congou tea Product-level, are that area, Meitan congou tea product continues the inevitable choice in the inside and outside congou tea of occupying power market.Congou tea processing method of the prior art is unsuitable for the processing of Zun Yi time black tea.
A kind of congou tea processing method as disclosed in CN102125118B, to select 60～80% maturity to reach the little fresh leaf of opening face, in at 10 in the fine day morning to 4 harvestings in afternoon, carry out daylight and shine the blue or green or indoor solarization green grass or young crops of heating, move into indoor turning green, put into vibration machine and shake green grass or young crops, cool green grass or young crops, knead again, adopt fermentation frame to ferment, the blade after fermentation carries out gross fire, and foot fire is dried for twice.The method has affected the quality of congou tea on the selection of fresh leaf, and adopts daylight to shine blue or green, the indoor processing of heating and shining green grass or young crops, turning green, and is unfavorable for keeping the quality of black tea; Fermentation mode and fermentation post processing can not guarantee the stable of product quality.
Summary of the invention
In order to solve the problems of the technologies described above, the present invention solves the issue of improvement of congou tea processing method in Zun Yi in prior art.
Theing contents are as follows of technical solution of the present invention:
A kind of processing method of congou tea, comprise dark brownish green harvesting, wither, knead, ferment, oven dry, packaging process, it is selected materials, adopting hot blast to wither kneads with constant temperature, ferment with intelligent mechanic control, limit fermentation procedure and the temperature and time of baking and banking up with earth Titian operation, between first drying and secondary drying, increase sub-sieve operation and rub again, manage bar processing, specifically comprise following operation:
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35～50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 24 ℃～32 ℃, and humidity is 93%～97%, and the time is 2h～5h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 80 ℃～150 ℃, the time of baking and banking up with earth is 2h～5h, entering machine Measuring Moisture Content of Tea content is 15%～20%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
In described step (4), fermentation power is controlled at 2kw/h.
In described step (9), the temperature of curing Titian is controlled at 110～130 ℃, and the time of baking and banking up with earth is controlled at 3h～4h.
In described step (9), the temperature of curing Titian is controlled at 120 ℃.
The power of baking and banking up with earth Titian in described step (9) is 14kw/h.
The temperature that in described step (3), constant temperature is kneaded is 22～24 ℃, and relative humidity is 82%～88%, and the time of kneading is 70min～80min.
In described step (3), the rotating speed of kneading machine is 45r/min.
In described step (4), fermentation temperature is 26 ℃～30 ℃, and humidity is 94%～96%, and the time is 3h～4h.
Compared with prior art, the beneficial effect that the present invention reaches is: adopt Chun Moxiaqiu mono-bud two or three leaf leaflet kinds dark brownish green; Knead, intelligence control fermentation, bake and bank up with earth Titian and bar Titian technology and the accurate classification technique of standardization are done in optimization by constant temperature, not only can effectively reduce energy consumption 40%～50%, improve output, the outward appearance bar shaped of the congou tea product making tight straight, length is consistent, neat and well spaced, cleaner, fragrance is fragrant and sweet, still dense, soup look red is gorgeous, bright, flavour is dense strong, mellow, tender even, red still bright at the bottom of leaf, interior quality is good, and security control index reaches export standard, and quality testing reaches DB52/T641-2010 " Guizhou congou tea " standard.Food safety control index meets the standard-requireds such as GB2763-2012 " the maximum limitation of national food safety standard Pesticide Residues ", GB2762-2005 " pollutants in food limitation ", GB7718-2011 " national food safety standard prepackaged food label general rule " and " Tea Production licensing detailed rules for the implementation ".By process modification, reach and done preferably type Titian effect and the refining grading effect of standardization.
The present invention has adopted Chun Moxiaqiu mono-bud two or three leaf leaflet kinds dark brownish green, especially clone leaflet veriety tea place Chun Moxiaqiu mono-bud two three-leaf tea green grass or young crops, and the basis of selecting from raw material has guaranteed supply and the quality of raw material.Although Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green is not best congou tea raw material, by processing technology of the present invention, can guarantee the outstanding quality of congou tea.The present invention also adopts Mechaniaed harvest dark brownish green, dark brownish green cost can be adopted to work cost rate and drop to 15% left and right, and can improve summer autumn tea output and quality, has guaranteed raw material supply.Dark brownish green harvesting of the prior art normally people employs the workman that picks tea-leaves to carry out manual harvesting, causes adopting work cost up to 50% of dark brownish green selling price, and economic benefit is low, and can not well guarantee raw material supply, can not guarantee fresh dark brownish greenly processed in time.Therefore, the present invention adopts Mechaniaed harvest, has solved dark brownish green raw material supply and the problem of guaranteeing both quality and quantity, and has improved economic benefit.Clone is take trees individual plant trophosome as material, adopt asexual process as methods such as cuttage, grafting, press strip, plant division and tissue cultivations, the kind (strain) that breeding obtains, claims again Clonal Cultivar (strain), has the good characteristic fast, strong stress resistance of growing.The new physical efficiency that vegetative propagation produces keeps the intrinsic characteristic of breeding, offspring's proterties is consistent, breeding time and growing way are more neat, young sprout size, hold tender property and color and luster more approaching, be convenient to carry out mechanized tea plucking, be beneficial to primary making process standardization, raising quality, saving labour, increase output are all beneficial to.
The present invention has improved withering trough internal structure and wind direction flowing relation, can adopt hot blast to wither and heat in the time that the temperature of withering is low.Air blast is set in withering trough, can realizes hot blast and wither.
The present invention has improved the technology of kneading of congou tea, has adopted constant temperature to knead, and controls the temperature of kneading of congou tea by the rotating speed of regulation and control kneading machine, reaches the effect that constant temperature is kneaded.The rotating speed of the kneading machine using in prior art is fixed, and can not meet the technical requirement of kneading of producing different stage tea products.Because produce high level congou tea requirement to knead rotating speed relatively slow, it is very fast that the product of producing similar Zun Yi congou tea rank requires to knead rotating speed.Therefore, regulate and control kneading machine rotating speed by routine techniques, determine its control technique parameter according to routine techniques again, according to the kind of dark brownish green raw material and specification, the corresponding rotating speed of requirement adjustment of rotating speed speed is kneaded, can realize and can regulate and control the target that rotating speed target and constant temperature are kneaded.
The present invention has studied the control of fermentation technique condition and congou tea quality relation, has effectively improved the quality of congou tea.Black tea process employing electrothermal furnace of the prior art heats, pot burns steam conditioning, air blast air-supply etc., and its facilities and equipment falls behind, and can not realize Based Intelligent Control.The present invention has carried out fermentation of black tea facility and plant modification in conjunction with routine techniques, such as design fermenting cellar, configuration fermentation dish and temperature, humidity, wind speed master control control device, realize temperature, humidity and the ventilation of fermenting cellar by Intelligent control cabinet master control, realizes intelligent controlled fermentation; Fermentation power is controlled to 2kw/h, can makes the Energy Intensity Reduction 45% that ferments.Fermentation energy consumption is every hundred jin of fermentated leaves 0.8KW left and right, reduces energy consumption 45%, effectively energy-conservation, and the policy that has responded energy-saving and emission-reduction is called, and is conducive to Environmental security and resources conservation.
The present invention has improved shaping Titian technology and standardization classification technique, such as using the auxiliary reason of carding machine bar shaping etc., reached product sensory Appearanceindex requirement bar shaped tight straight, length is consistent, neat and well spaced, cleaner, the effect that brown is moistened.The present invention is dried the gross tea production Technology between Titian operation to the shaping operation after fermenting raw materials to curer, having carried out innovation improves, between first drying operation and secondary drying operation, increase screening and rubbed again the processing of reason bar, strengthen the control to product Titian effect; Product slivering ratio of briquetting is improved, and fragrance gets a promotion.The present invention also, by the technology of " screening → cutting → baking and banking up with earth, Titian → sieving and grading, packing ", has improved standardization classification technique, has promoted the quality of congou tea product.The present invention bakes and banks up with earth output and is controlled at 100～200kg.The present invention will bake and bank up with earth power and be controlled at 14kw/h, can effectively reduce energy consumption 40%.The energy consumption of baking and banking up with earth Titian is every hundred jin of dry tea 3.5KW left and right, reduces energy consumption 40%, and effectively energy-conservation, the policy that has responded energy-saving and emission-reduction is called, and is conducive to Environmental security and resources conservation.In addition, the present invention is through the refining classification of standardization, and product appearance bar shaped is tight directly, length is consistent, neat and well spaced, can improve commodity value.
Test example 1
1.1 test raw material
Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green.
1.2 testing equipment
Containing the withering trough of air blast, containing the intelligent temperature control fermenting cellar of the equipment such as fermentation dish, Temperature and Humidity Control and air-supply arrangement, 6chb-20 turning plate type dryer, 6CR-65 tea twisting machine, 6CUY-600 conveyer belt type elevator, 6CCP-80 tea leaf frying machine, 16 layers of baking machine etc.
1.3 test method
Adopt the method for the invention to carry out pilot production.
1.4 result of the test
The aesthetic quality of the congou tea product that test obtains is as shown in table 1.
The aesthetic quality of table 1 product
As shown in Table 1, aesthetic quality's excellence, especially profile and the fragrance of gained congou tea product of the present invention are all good, have reached the standard of high-quality congou tea.
The physical and chemical index of the congou tea product that test obtains is as shown in table 2.
| Project | Index | Congou tea product of the present invention |
| Moisture (%) | ≤7.0 | 6.5 |
| Total ash (%) | ≤6.5 | 5.4 |
| Water extraction (%) | ≤34.0 | 36.8 |
| Powder (%) | ≤1.2 | 0.06 |
| Lead (Pb) (mg/kg) | ≤5 | 0.4 |
| Total amount of rare earth (mg/kg) | ≤2.0 | 0.4 |
| BHC (mg/kg) | ≤0.2 | Do not detect (< 0.001) |
| DDT (mg/kg) | ≤0.2 | Do not detect (< 0.001) |
| Permethrin (mg/kg) | ≤20 | Do not detect (< 0.0125) |
| Cypermethrin (mg/kg) | ≤20 | Do not detect (< 0.0125) |
| Flucythrinate (mg/kg) | ≤20 | Do not detect (< 0.005) |
| The fenvalerate (mg/kg) of taking advantage of a situation | ≤0.01 | Do not detect (< 0.0125) |
| Decis (mg/kg) | ≤10 | Do not detect (< 0.0125) |
| Orthene (mg/kg) | ≤0.1 | Do not detect (< 0.03) |
As shown in Table 2, the physical and chemical index of congou tea product of the present invention is qualified.
Adopt the congou tea of the inventive method production and processing high-quality, in guaranteeing that product quality is up to standard, reach 20000 jin of yearly productive capacities, accumulative total is produced 40000 jin of congou tea products.Adopt common high-quality congou tea production method to carry out the production of high-quality time black tea to Chun Moxiaqiu mono-bud two three-leaf tea green grass or young crops, every per mu yield 10kg, 2400 yuan of per mu yield values; But after adopting the inventive method, every per mu yield can reach 100kg, per mu yield value can reach 8000 yuan; The present invention, in guaranteeing that product quality is up to standard, has improved nearly three times than the output value of gathering and processing Zun Yi black tea Famous High-quality Tea.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
In order to deepen that the present invention is understood, below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, and this embodiment only, for explaining the present invention, does not form limiting the scope of the present invention.The modification of making on basis of the present invention or improvement, if it will be apparent to those skilled in the art that, belong to the scope of protection of present invention.
Fig. 1 is process chart of the present invention, as shown in Figure 1, the operation of processing method of the present invention comprise select materials, hot blast withers, constant temperature is kneaded, intelligence control fermentation, shaping, first drying, sub-sieve, secondary drying, bake and bank up with earth Titian, screening, cutting, Titian, screening, classification packaging process.The processing method of a kind of congou tea of the present invention specifically comprises following operation:
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35～50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 24 ℃～32 ℃, and humidity is 93%～97%, and the time is 2h～5h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 80 ℃～150 ℃, the time of baking and banking up with earth is 2h～5h, entering machine Measuring Moisture Content of Tea content is 15%～20%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
In described step (4), fermentation power is controlled at 2kw/h.
In described step (9), the temperature of curing Titian is controlled at 110～130 ℃, and the time of baking and banking up with earth is controlled at 3h～4h.
In described step (9), the temperature of curing Titian is controlled at 120 ℃.
The power of baking and banking up with earth Titian in described step (9) is 14kw/h.
The temperature that in described step (3), constant temperature is kneaded is 22～24 ℃, and relative humidity is 82%～88%, and the time of kneading is 70min～80min.
In described step (3), the rotating speed of kneading machine is 45r/min.
In described step (4), fermentation temperature is 26 ℃～30 ℃, and humidity is 94%～96%, and the time is 3h～4h.
Embodiment 1
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; The rotating speed of kneading machine is 45r/min; The temperature that described constant temperature is kneaded is 22 ℃, and relative humidity is 82%%, and the time of kneading is 70min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 24 ℃, and humidity is 93%, and the time is 2h; Described fermentation power is controlled at 2kw/h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in cure Titian temperature be controlled at 110 ℃, the time of baking and banking up with earth is controlled at 3h,, entering machine Measuring Moisture Content of Tea content is 15%; The power of baking and banking up with earth Titian is 14kw/h;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged.
Embodiment 2
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; The rotating speed of kneading machine is 45r/min; The temperature that described constant temperature is kneaded is 24 ℃, and relative humidity is 88%, and the time of kneading is 80min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 32 ℃, and humidity is 97%, and the time is 5h; Described fermentation power is controlled at 2kw/h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in cure Titian temperature be controlled at 130 ℃, the time of baking and banking up with earth is controlled at 4h, entering machine Measuring Moisture Content of Tea content is 20%; The power of baking and banking up with earth Titian is 14kw/h;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
Embodiment 3
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 24 ℃, and humidity is 93%, and the time is 2h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 80 ℃, the time of baking and banking up with earth is 2h, entering machine Measuring Moisture Content of Tea content is 15%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
Embodiment 4
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 32 ℃, and humidity is 97%, and the time is 5h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 150 ℃, the time of baking and banking up with earth is 5h, entering machine Measuring Moisture Content of Tea content is 20%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
Embodiment 5
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 40r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 26 ℃, and humidity is 94%, and the time is 3h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 90 ℃, the time of baking and banking up with earth is 3h, entering machine Measuring Moisture Content of Tea content is 16%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
Embodiment 6
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 28 ℃, and humidity is 95%, and the time is 4h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 100 ℃, the time of baking and banking up with earth is 4h, entering machine Measuring Moisture Content of Tea content is 17%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
Embodiment 7
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 40r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 30 ℃, and humidity is 96%, and the time is 3h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 140 ℃, the time of baking and banking up with earth is 4h, entering machine Measuring Moisture Content of Tea content is 18%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
Embodiment 8
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 28 ℃, and humidity is 95%, and the time is 4h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 120 ℃, the time of baking and banking up with earth is 3h, entering machine Measuring Moisture Content of Tea content is 19%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
Claims (8)
1. the processing method of a congou tea, comprise dark brownish green harvesting, wither, knead, ferment, oven dry, packaging process, it is characterized in that: it is selected materials, adopting hot blast to wither kneads with constant temperature, ferment with intelligent mechanic control, limit fermentation procedure and the temperature and time of baking and banking up with earth Titian operation, between first drying and secondary drying, increase sub-sieve operation and rub again, manage bar processing, specifically comprise following operation:
(1) select materials:
Selected Chun Moxiaqiu mono-bud two or three leaf leaflet kinds are dark brownish green;
(2) hot blast withers:
The withering trough that employing contains air blast, to the raw material processing of withering, while opening air blast, sends into hot blast when temperature is withered temperature lower than routine, carries out hot blast and withers;
(3) constant temperature is kneaded:
Regulate and control kneading machine rotating speed by routine techniques, then determine according to conventional methods its control technique parameter, according to dark brownish green raw material, the requirement of kneading rotating speed speed is adjusted, carry out constant temperature and knead; Kneading machine rotating speed is 35～50r/min;
(4) intelligence control fermentation:
Adopt fermenting cellar, wherein configure fermentation dish and temperature, humidity, wind speed master control control device, temperature, humidity and the ventilation of carrying out fermenting cellar controlled by Intelligent control cabinet is intelligent, ferments to be orange-yellow, blue or green gas to tealeaves and to disappear; Described fermentation temperature is 24 ℃～32 ℃, and humidity is 93%～97%, and the time is 2h～5h;
(5) shaping:
Adopt the auxiliary reason of carding machine bar;
(6) first drying;
(7) sub-sieve:
Divide and sift out compass screen surface tea, rub again, manage bar processing;
(8) secondary drying;
(9) bake and bank up with earth Titian:
Tealeaves after secondary drying is baked and banked up with earth to Titian processing, described in bake and bank up with earth Titian temperature be 80 ℃～150 ℃, the time of baking and banking up with earth is 2h～5h, entering machine Measuring Moisture Content of Tea content is 15%～20%;
(10) screening, cutting;
(11) Titian;
(12) screen, divide grade packaged;
In above-mentioned steps, undeclared part, adopts conventional method processing without exception.
2. the processing method of a kind of congou tea according to claim 1, is characterized in that: in described step (4), fermentation power is controlled at 2kw/h.
3. the processing method of a kind of congou tea according to claim 1, is characterized in that: in described step (9), the temperature of curing Titian is controlled at 110～130 ℃, and the time of baking and banking up with earth is controlled at 3h～4h.
4. the processing method of a kind of congou tea according to claim 1, is characterized in that: in described step (9), the temperature of curing Titian is controlled at 120 ℃.
5. the processing method of a kind of congou tea according to claim 1, is characterized in that: the power of baking and banking up with earth Titian in described step (9) is 14kw/h.
6. the processing method of a kind of congou tea according to claim 1, is characterized in that: the temperature that in described step (3), constant temperature is kneaded is 22～24 ℃, and relative humidity is 82%～88%, and the time of kneading is 70min～80min.
7. the processing method of a kind of congou tea according to claim 1, is characterized in that: in described step (3), the rotating speed of kneading machine is 45r/min.
8. the processing method of a kind of congou tea according to claim 1, is characterized in that: in described step (4), fermentation temperature is 26 ℃～30 ℃, and humidity is 94%～96%, and the time is 3h～4h.
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| CN104222333A (en) * | 2014-08-22 | 2014-12-24 | 贵州祥华生态农业发展有限公司 | Making process of Congou black tea of Shiqian moss tea variety |
| CN104381516A (en) * | 2014-12-17 | 2015-03-04 | 湖南金洲茶叶有限公司 | Milky aroma kung fu black tea and preparation method thereof |
| CN104430993A (en) * | 2014-12-18 | 2015-03-25 | 宜宾川红茶业集团有限公司 | Processing method of Congou black tea |
| CN105145922A (en) * | 2015-09-30 | 2015-12-16 | 贵州省凤冈县田坝魅力黔茶有限公司 | Method for processing black tea |
| CN105815478A (en) * | 2016-05-21 | 2016-08-03 | 武夷学院 | Making technology for Lapsang Souchong black tea |
| CN105941685A (en) * | 2016-05-09 | 2016-09-21 | 贵州凤冈县北纬二十七度生态黄茶有限公司 | Processing technology of 'phoenix-shaped' black tea |
| CN105994702A (en) * | 2016-05-25 | 2016-10-12 | 贵州省灵峰科技产业园有限公司 | Black tea baking method |
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| CN104381516A (en) * | 2014-12-17 | 2015-03-04 | 湖南金洲茶叶有限公司 | Milky aroma kung fu black tea and preparation method thereof |
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| CN106070784A (en) * | 2016-07-31 | 2016-11-09 | 贵州省黎平雀舌茶业有限公司 | A kind of production method of black tea |
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| CN106720488A (en) * | 2016-11-25 | 2017-05-31 | 余庆县富源春茶叶产销专业合作社 | A kind of processing method of congou tea |
| CN109924282A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of preparation method of black tea |
| CN111820293A (en) * | 2020-07-24 | 2020-10-27 | 祁门县祁之源茶业有限公司 | Processing technology of Qihong small green oranges |
| CN113951341A (en) * | 2021-11-18 | 2022-01-21 | 诸暨市石笕茶叶专业合作社 | Fermentation process of congou black tea |
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