Study on the Processing Technology of Southern Shanxi Kungfu Black Tea in Different Season(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on the Processing Technology of Southern Shanxi Kungfu Black Tea in Different Season

Author(s):: PU Guo-tao; ZHOU Tian-shan; XIAO Bin; YAN Lie-juan; College of Horticulture，Northwest Agriculture and Forestry University，Yangling，Shaanxi 712100

Abstract:: Local group species of tea were used to explore the process of kungfu black tea in Shaanxi.The procedures of withering-rolling-fermentation-dry were studied.The results showed that the temperature 20~25℃，humidity 75%~85%，the withering time was 18 hours in spring，13 hours in summer，15 hours in autumn，fresh leaves could reach withering standard.Rolling：6CR-25 type of rolling machine，soft rolling 5 minutes and strong rolling 30 minutes and soft rolling 5 minutes，rolled up to standard.Spring rolled leaf fermentation temperature 28℃,humidity 85%,3.5 hours；summer rolled leaf fermentation temperature 28℃，humidity 85%，time 3.0 hours；autumn rolled leaf fermentation temperature 28℃，95% humidity，time of 3.0 hours.Drying first time temperature 100℃，second time drying temperature 70℃and bake until tea powder can be twisted into hand.Sensory evaluation and endoplasmic analysis of the developed black tea was made.The southern Shaanxi spring and summer and autumn black tea meet the quality of black tea quality requirements and the Shannxi kungfu black tea was successfully made.The main physical and chemical ingredients of spring，summer and autumn tea were：water extracts content 36.92%,41.93%,35.80%；the thearubigins content 3.720%,5.373%,3.486%；the aflavins content 0.313%,0.362%,0.310%；amino acid content were 3.11%,2.99%,2.92%.Products were worthy of developing in southern Shaanxi.

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Last Update: 2014-08-24