In the past 30 years, China's production of red broken tea has spread all over the country's major tea regions. Various types of red broken tea have been produced. The quality characteristics of several major Chinese processed red broken teas are now described as follows:
(1) The traditional method of making red broken tea
It refers to the earliest method of making red broken tea, that is, after the withered tea blank, it is made from “flat-kneading” and “flat-cutting” and then fermented and dried. This method produces four products, namely leaf tea, broken tea, piece of tea, and end tea. Each set of color varieties is complete. Broken tea granules are compact and short-striped, with black oil and oil color, rich redness of the endoplasmic soup, good scent concentration, and even redness of the leaves. This kind of product has a beautiful appearance, but has less irritating timbre of endoplasmic scent. Due to high cost and difficulty in quality, it is only rarely produced in China.
(2) Rotor-making method of red broken tea
Refers to the use of a rotor machine to chop red broken tea in the kneading process. China's Rotor Mechanism Law was first adopted in Yingde, Guangdong, and Furong, Jiangsu in the 1970s. The United Kingdom and Germany modeled the first batch of rotor tea-cutting machines in accordance with Loto van and made a batch of Chinese-made red broken tea. The rotor tea cutting machine made by Jiangsu Furong with reference to the principle of meat grinder has come out one after another. In the method of manufacture, both the first level kneading and the later shredding were performed. Later, horizontal kneading machines appeared, and some plants (fields) were installed into an automatic assembly line. The wilting kneading machine will be “stripped” and then chopped by a rotor machine to avoid the disadvantages of the flat kneading machine. The broken tea produced by the Act also produces leaf tea, broken tea, tea flakes, and the last four types of products. Among them, broken tea has a tightly rolled, granulated shape, which is heavy and evenly uniform, and has a dark color and black oil. It has a thick and bright inner broth and a strong scent. It has strong irritating properties, and its leaf bottom is bright and red. Apart from the beauty of appearance and the lustrous color of the tea, the tea has a stronger inner strength than the traditional broken tea, and the cost is lower. Most of China's state-owned teahouse tea factories are now produced according to this method. Lotofan is a law of this kind.
(3) C.T.C made French broken tea
Refers to the kneading process using C.T.C tea cut machine made of broken pieces of red tea. Crushing Tearing Curling is a tea cutting machine invented by W. Mckercher of the United Kingdom in 1930. It was introduced in 1959. Due to the lack of supporting machinery, it failed to make formal CTC products. . In 1982 Hainan Island Nanhai Tea Factory introduced a whole set of C.T.C manufacturing machines and officially started the production of Chinese C.T.C red broken tea. In the late 1970s and early 1980s, China began to manufacture C.T.C machines, but it has not yet been able to promote them in large areas. C.T.C made French broken tea without leaf tea. The broken tea is firm and granular, with brown oil and black oil. The strong and fresh scent of the inner quality is strong, the soup is red, and the leaves are red and uniform. It is a kind of black tea with higher international selling price.
(4) L.T.P Method for Making Red Broken Tea
Refers to black tea chopped with a Laurie Tea Processer hammer. The structure of the L.T.P tea machine is mainly composed of three parts: movement, stand and transmission. The movement is equipped with a turntable, 9 sets of blades and 31 sets of hammers. Each set of cutters and hammers has 4 pieces, a total of 160 pieces, and the main shaft of the machine is hammered at a high-speed rotation of 2300 rpm. When the withered leaves enter the crushing zone of the machine, they are hammered by 40 groups of hammers and are hammered into a powder, and they are sprayed out of the machine cavity after they have rotated in the cavity to form cement particles. L.T.P Tea Leafless Tea. Broken tea granules are compact, uniform, brown in color, and lack oily. The scent is fresh and strong, and the leaves are red and fine. When floating, they are scattered into fine powder.
In 1980, the China National Animal and Animal Products Import and Export Corporation imported two sets of LTP implements from abroad, and conducted trial productions in Hunan's Lijiang, Guangxi, and Baise respectively. According to the shortcomings in the strength of LTP tea's endoplasmic potency, the Minjiang Tea Factory used the LTP machine to advance backwards. CTC, after being torn, pressed, and squeezed, increases the degree of cellular damage in the debris. The finished product has a significant increase in the intensity of the endoplasmic aroma. The appearance of granule tea is increased and the color is slightly improved. The red shreds of LTP and CTC have good quality and “neutrality”. Compared with the traditional method, the price of red shredded tea is increased by 20-30%, and the cost of export exchange is reduced by more than 10%. However, due to the lack of domestic total amount , Difficult to form batches, but at the same time due to unclear color brown, is not conducive to fight together, so it has not been widely promoted