Broken black tea

Black broken tea is a kind of black tea, which is rich in vitamins, glutamic acid, alanine, aspartic acid and other nutrients. It can help gastrointestinal digestion, promote appetite, diuresis, eliminate edema and so on. So, as for broken black tea, let's understand the quality characteristics of broken black tea.

Black broken tea is a kind of tea, which is the bulk product of the international tea market. At present, it accounts for about 80% of the total export volume of tea in the world. It has a history of more than 100 years of production and development, while in China, it is nearly 30 years. The finished tea is characterized by tight, majestic and plump appearance, dark and moist color, bright red soup color, fresh and strong fragrance, mellow taste, astringency, even and bright red leaf bottom, golden milligram, light yellow, chrysanthemum yellow and golden yellow. It is a famous tea for export.

In the past 30 years, China's broken black tea has been produced in all major tea regions of the country, and all kinds of broken black tea are produced. Now, the quality characteristics of several main broken black tea in China are introduced as follows:

(1) Broken black tea by traditional method

It refers to the earliest method of making broken black tea, that is, after withering, the green tea is made of "flat kneading" and "flat cutting", and then fermented and dried. This method produces four kinds of products: leaf tea, broken tea, slice tea and final tea, with a complete variety of designs and colors. Broken tea granules are compact and short in shape, dark and oily in color, red in color, good in fragrance concentration and even in red at the bottom of leaves. This kind of product is beautiful in appearance, but less irritant in endoplasmic fragrance. Because of its high cost, it is difficult to highlight its style in quality. At present, it is only produced in a few areas in China.

(2) Broken tea by rotor method

It refers to the red broken tea cut by the rotor machine in the kneading and cutting process. In the 1970s, China's rotor mechanism law system was first adopted in Yingde, Guangdong Province, Furong, Jiangsu Province and other places. Yingde made the first batch of rotor tea cutting machines by imitating the rotovan machine, and made the first batch of Chinese policy to be transferred to the type of red broken tea. Jiangsu Furong made the rotor tea cutting machines by referring to the principle of the meat grinder.

On the system method, it was first kneaded and then chopped. Later, the horizontal kneading machine appeared, and some factories (yards) assembled into an automatic assembly line. The withered leaves are put into the horizontal rolling machine to "strip" and then cut by the rotor machine, so as to avoid the disadvantages of unfavorable joint installation of the plane rolling machine. The red broken tea produced by this method also produces four kinds of products, namely leaf tea, broken tea, slice tea and final tea. Among them, the shape of broken tea is tight and in granular shape, with uniform weight, dark color or brown black oil, thick and bright color of internal soup, rich and fresh fragrance, strong irritant, even and bright leaves.

In addition to the advantages of beautiful appearance and dark color, the tea has better endoplasmic strength and lower cost than the traditional broken black tea. At present, most of the state-owned teahouses and tea factories in China are produced according to this method. The lotovan system belongs to this category.

(3) C.t.c method of broken black tea

It refers to the red broken tea which is cut by c.t.c tea cutter in the kneading and cutting process. C. T.C tea cutting machine is a kind of tea cutting machine invented by W. Michael in 1930. Two sets of tea cutting machines were introduced in 1959. Due to the lack of supporting machinery, T.C tea cutting machine could not be made into formal c.t.c products. In 1982, Nanhai tea factory of Hainan Island introduced a complete set of machinery of c.t.c system and officially started the production of China's c.t.c black tea. In the late 1970s and early 1980s, China began to manufacture c.t.c machines, but it has not been widely promoted. C. T. C method of red broken tea leafless tea color. Broken tea is a kind of black tea with high international selling price, which is solid and grainy, brown, black and oily, strong and fresh internal fragrance, red and bright soup, and even red and bright leaf bottom.

(4) L.t.p method of broken black tea

It refers to the black tea chopped by Laurie tea processor hammer. 50. The structure of T. P tea machine is mainly composed of three parts: movement, frame and transmission. The movement core is equipped with turntable, 9 sets of blades and 31 sets of hammers. Each set of blades and hammers is 4 pieces in total, 160 pieces in total. The spindle of the movement core rotates at a high speed of 2300 rpm for hammering operation.

When the withered leaves enter the crushing area of the machine cavity, they are hammered by 40 groups of blades and hammers to form powder shape, and then they rotate in the machine cavity to form cemented particles, which then eject out of the machine cavity. 50. T. P tea leafless tea. Broken tea granules are compact and even, brown and red in color, not greasy, middle and low-grade tea is dry and stagnant. The fragrance is fresh but not strong. The bottom of the leaves is red, bright and even. When floating, it is scattered into small powder.