| Black tea. originating in China, as early as 15 to 16 centuries, has recorded about black tea. Black tea is one of the six kinds of tea in China, is also the first production and sales of tea products in the international market. Chinese black tea is famous in the world for high aroma.bright color of tea infusion and strong taste, in addition to the tea quality excellent, also performed very well in terms of nutrition and pharmacology, so black tea was elected as one of the most suitable for drinking tea. The basic process of kongfu black tea is:wither-rolled-fermentation-dry,each process that workers are properly directly affect the quality of work of black tea. As the consumer market demand constantly improve the quality of tea. the tea processing technology research also more and more. But for the pursuit of excellent quality processing, a set of machining process is only applicable to a variety, so for the processing of different varieties is still a long way to go.Yaan Qingxin oolong existing plant area of more than 300 acres, is the most widely acreage of oolong tea varieties in Yaan. Processing oolong tea is mainly used in spring, autumn also has a small amount of processing, but the summer raw material quality is poorer, made of oolong tea taste bitter, aroma is not high, not suitable for processing oolong tea,raw material price is low. also led to the loss of picking of the farmers enthusiasm, raw material utilization rate is not high, made a tremendous waste. This experiment with Qingxin oolong varieties as the main experimental materials processing black tea, the traditional tea processing technology combining with the characteristics of raw materials in the introduction of oolong tea green-making technology, so as to improve the aroma and taste of tea in summer, improve the quality of the tea, and get a complete set of optimized processing technology of Qingxin oolong variety. Hope to improve the summer, the autumn Qingxin oolong variety fresh leaf raw material utilization ratio, for the tea farmers increase their income, help the tea enterprise to increase efficiency. The main experimental results are as follows:1. Do to bask in sun withering, rocking green, fermentation, drying four processing link set the single factor experiment, pick out the optimal process parameters in each process. Also found sun withering technology in the processing effect is not better than expected,Yanan often rainy in summer, sun withering conditions are difficult to guarantee.2. To rocking green, fermentation, drying, key process set the orthogonal test, finally get the integrity of the process parameters is proper withering, until the leaf water content from 65% to 70%, rocking green1min/4min,fermentation 4.5h, drying temperature of 120?/80?. The primary and secondary function of each working procedure in the whole process is rocking green> drying> fermentation.3. Compare the new process of black tea and Fuding Dabai traditional process of black tea, in terms of sensory quality and component contents, under the new process made of black tea is superior to the traditional process of Fuding Dabai black tea, especially on the aroma has obvious advantages.4. In the process of processing tea quality formation has carried on the preliminary research, found that the content of tea polyphenol and water extract all showed a trend of decline, the amino acids in the withering, rocking green in the process. TF, TR and TB increase gradually in the process, but caffeine does not change significantly during the whole processing.5. Will complete this experimental technique is applied to the QingXin oolong varieties of raw materials in the autumn,the tea has high aroma, but the taste is not better than summer tea, amino acid content is lower than the summer tea. May be the summer tea complete process is not completely suitable for autumn tea raw materials, should also make corresponding process parameters adjustment. |
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