| Tea varieties and processing technology are two important factors that influences thequality of black tea, the tea varieties play a crucial role in quality of tea, the processingtechnology is the key to produce high quality tea. Only good tea varieties combined withscientific processing technology can get the most excellent quality. From two parts we studiedshaanxi tea processing technology.1in xixiang county of shaanxi province ziyang group oftea as raw materials respectively in mid-june to mid-april in spring and summer, early autumnin September, we use tea fresh leaves as raw material to processing time black tea to explorethe best technological parameters, through the determination of machining process at variousstages of the change trend of the physical and chemical composition, as well as sensoryreview to determine the best processing of each process;2according to ziyang group，concluded the best optimml parameters in different seasons, we made specialized sensoryevaluation according to the process of black tea.The black tea processing process guided by the traditional black tea processingtechnology, using ziyang group variety as experimental material, the withering-rolling-fermentation–dry procedures are treatments for processing research.withering, using the same tea garden material in spring，summer and autumn, the seasonwith a batch of fresh leaves divided into seven parts, adopting the indoor natural witheringtemperature in20℃to25℃, humidity between75%and85%, respectively wither12hand13h,14h,15h,16h,17h,18h, the results show that the18h in spring summer，13h insummer，15h in autumn，the fresh leaves withered moderately, at this time the withering leafstate achieves shriveled, soft, can be slowly let it go loose, leaves dark green, sendingfragrance,as well as the primary tea has best comprehensive sensory evaluation.Rolling, choose6cr-25as rolling machine，set different rolling time as treatments forprocessing, in accordance with the light-heavy-light pressure principle，the treatments are10min-10min-10min,10min-20min-10min,10min-30min-10min,10min-40min-10min. Test results show that the pressure treatment10min-30min-10min is the best rolling treatment, effect of rolling strip tight rolled, grasp rolled leaves with silght pressure thetea juice spillover from fingers gap, rolled leaves yellowing, reach the rolling standard, andthe primary tea water leaching content is higher, the taste is more strong.Fermentation, in spring, summer, autumn, test factors: temperature:22to30℃,humidity55%to95%, time2.0-4.0h processing, the orthogonal experiment with fermentedblack tea leaf at460nm absorbance value change is linear related in certain degree, thusdetermine its fermented black tea leaf after fermentation of the absorbance as a test basis, theresults show that rolling leaf in spring temperature28℃,humidity85%is the best at the timeof3.5h; Rolling leaf fermentation temperature28℃in summer humidity85%is the best atthe time of3.0h; Autumn rolling leaf fermentation temperature28℃humidity95%at thetime3.0h is the best.Dry, with a group of early the same processing tea, divided into three parts， dryprocessing treatments are the gross firing120℃, final firing80℃; gross firing100℃,final firing80℃; gross firing80℃, final firing80℃, cooling between gross firing andfinal firing for an hour, through sensory evaluation and physical and chemical analysis,theprocessing gross firing100℃,final firing treatment under80℃, the primary tea has the bestquality.Through the processing of each process,adopts the best processing technology of ziyanggroup, the kungfu, black tea strip tight,high aroma, taste fresh mellow, the soaked tea leavesred bright,By comprehensive review score, spring tea quality is better than that of summer tea,summer tea is better than the autumn tea.The test results show that the development of black tea in shaanxi region, apply with thelocal species, using the appropriate processing technology, the black tea worked out cancompletely meet the requirements of black tea quality. |
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