40results about How to "Shorten withering time" patented technology

The invention discloses a method for processing high-fragrance curly black tea. The method comprises the following steps of: selecting a fresh one-bud two-leaf raw material of black tea, sequentially performing composite withering, twisting, fermenting, primary drying for dehumidifying, rolling, shaping, baking for getting fragrance over complete fire, screening, finishing, and thus obtaining thehigh-fragrance curly black tea. By adopting composite withering, high-temperature quick drying for dehumidifying and low-temperature slow baking treatment over the complete fire, the fragrance of theblack tea is remarkably improved, and the finished tea is compact and curly as snails and has black, bright and gold color; by sensory change of water losing weight parameter and leaf phase of the tea blank of each processing stage, the processing procedure of the black tea is controlled; and the method is easy and convenient to operate and easy to master, and is a black tea processing method convenient to popularize and apply.

The invention discloses a processing method of black tea. The processing method comprises the following steps of: withering, rolling, fermenting, performing incipient drying, performing full drying to extract fragrance, and performing the incipient drying on a tea base; washing tender shoots and leaves of persimmon, spreading, performing microwave fixing, gently rubbing, drying, performing fine grinding, leaching, performing micro-filtration, concentrating, spraying and drying; and dissolving contents of persimmon leaves in water for preparing a saturated solution, atomizing the tea leaves, performing the incipient drying and performing the full drying. The withering in the processing method disclosed by the invention is adopted outdoors and indoors, temperature and humidity are controlled, and natural withering is combined with rocking withering, so that the withering time is shortened, and the uniformity and the quality of the withered leaves are improved; a new process of continuously pressurizing and continuously depressurizing is adopted in rolling so as to be conductive to formation and enhancement of color and luster of the tea leaves, liquor color and taste; new equipment for microwave incipient drying, ultraviolet microwave drying and full drying is used in the drying process, so that the quality of the black tea is greatly improved; the saturated solution of the contents of the persimmon leaves is directly atomized in the incipient drying process flow of the black tea; and the compound way is simple to operate, the distribution of the substances is uniform, the absorption is fast, and the continuous production is convenient.

The invention provides guilv No.1 black tea and a manufacturing method thereof. The manufacturing method comprises the following steps: picking purple-red one-bud two-leaf tea leaves of a guilv No.1 variety in mid-April to mid-July at the air temperature of more than 22 DEG C as a raw material, firstly tedding and drying the tea leaves, and then withering, kneading, fermenting and drying the tea leaves to form the black tea. Because the fresh leaves are dried in the sun and quickly lose moisture and green grass flavor, the guilv No.1 black tea manufactured by adopting the method is fragrant and elegant, and has mellow and pleasant taste, orange red and bright tea color, thin and small shape and black color. The manufacturing method of the invention greatly shortens the withering time by adopting the drying process, and can save the space and electric power, reduce the cost and improve the quality.

The invention belongs to the technical field of tea processing, and particularly relates to a method for preparing Maofen tea by using non-whitened-stage fresh tea leaves. The finished tea is prepared according to the steps of selecting materials, withering, inactivating enzyme, regaining moisture, twisting, dewatering, shaping, drying, scenting, and winnowing. According to the method, high quality of the finished product is ensured at all the stages due to the adoption of refine processing technology, so that the processing time and processing cost of Zhen'an white tea are greatly reduced, the production efficiency is improved, simultaneously the finished product processed according to the method has the unique characteristics of tight, thin curled and uniform shape, green color, durable clean aroma and fresh taste, and the economic benefit of the finished product is improved; and meanwhile, the problem of waste of non-whitened-stage Zhen'an fresh tea leaves is solved, and the economic benefit is improved.

The invention provides a processing method of white tea and belongs to the technical field of tea processing. The processing method provided by the invention comprises the steps of picking fresh leaves, carrying out sun withering, carrying out rapid leaf cooling, carrying out slight rocking on green leaves, carrying out temperature-controlled withering, slowly drying at low temperature and packaging and also comprises an aerobic micro fermentation step between the steps of constant temperature withering and slowly drying at low temperature, wherein the aerobic micro fermentation comprises thesteps that withered leaves are put into a bamboo dustpan and natural aerobic micro fermentation is carried out indoors for 0.5-1.0 hour. The white tea produced according to the processing method provided by the invention is strong in fragrance and mellow in taste, faint scent is lasting, taste is fresh, mellow and delicious, aftertaste is sweet, tea soup is lubricating and sweet when entering themouth, soup color is olivine and bright, and the white tea is durable and can be brewed for multiple times and has the characteristic of relatively high amino acid content.

The invention discloses a preparation method of sweet and fragrant particle black tea. Conventional fresh tea leaves are taken as a raw material, wherein each fresh tea leaf comprises one sprout and one leaf; the hot air type deterioration method is utilized to deteriorate the fresh tea leaves; the three-step twisting method is adopted to twist the tea leaves; then, space heating fermentation is performed; finally, the sweet and fragrant particle black tea is obtained through shaping and drying. The black tea disclosed by the invention contains rich inclusions in high content; with adoption of the preparation method, the quality and economic benefits of the tea are effectively improved.

The invention discloses a preparation process for white tea. The preparation process comprises the steps of a picking step, a withering step, a rolling step and a drying step. The preparation process is characterized in that the withering step is a warm withering step which is specifically characterized in that fresh tea leaves are uniformly spread in a withering trough for withering, the thickness is 1-1.5 centimeters, the withering temperature is controlled at 30 DEG C-36 DEG C, the withering time is 4-6 hours, the tea leaves are withered until the leaves are shrunk, the leave texture is soft, and stalks are not broken when bent, faint fragrance is generated, and the water content is 65-70%. According to the white tea, the trabes are tight in appearance, the color is silvery, the pekoe is revealed, the liquor color is yellow and bright, the fragrance is strong and durable, the taste is strong, fresh and mellow, and infused leaves are tender, even and bright.

The invention relates to the technical filed of tea processing, and specifically relates to a preparation method of flower-fragrance white tea. The preparation method of the flower-fragrance white tea comprises the following steps of: withering fresh tea leaves in the sun, carrying out slight shaking, carrying out indoor micro-domain-regulated withering, carrying out vibration-waving, carrying out high-temperature preliminary drying, carrying out rolling when the tea leaves are still hot, carrying out drying, and then, carrying out selecting and weeding so as to prepare the flower-fragrance white tea. The invention has the following beneficial effects: the white tea prepared by the preparation method of the flower-fragrance white tea disclosed by the invention is semi-rolled stripes with slightly shrunken folds on leaf blades which are dark green with brown in color and luster; the white tea is obvious in flower fragrance and free of grassy smell, as well as sweet and mellow in flavor; the tea soup is dark yellow in color and clear; and the tea leaves are complete and translucent. Compared with prior art, the preparation method of the flower-fragrance white tea disclosed by the invention shortens withering time of the white tea, overcomes influence of bad weather, and improves product quality; moreover, the processes of shaking and waving are integrated so as to improve aroma of the product, and the process of high-temperature preliminary drying is combined so as to eliminate the grassy smell, as well as improve the sweetness and the mellowness. The strip shape of the white tea is tighter compared with conventional technology, and the prepared white tea is mellow in flavor and stronger in aroma, and thus, demands of the market and the consumers are satisfied.

The invention provides a withering method of Gongfu black tea. The method comprises the following steps: 1) picking tea tree fresh leaves, putting on a withering rack, and withering for 1.0-1.5 hours, wherein the withering thickness is 0.5-2.5cm, and the leaves are stirred 3-4 times in the withering process; 2) withering the tea leaves in a withering machine with cold air for 50-70 minutes, wherein the tea leaf spreading thickness is 30-40cm; 3) withering with hot air for 30-40 minutes, wherein the hot air temperature is 35-40 DEG C; 4) withering with cold air for 30-50 minutes; 5) withering with hot air for 70-90 minutes, wherein the hot air temperature is 35-40 DEG C; 6) shutting down for 50 minutes; and 7) withering with hot air for 110-130 minutes, wherein the hot air temperature is 35-40 DEG C, and the tea leaves are stirred every 15 minutes in the whole withering process. The method can accelerate the water loss of the fresh leaves and accelerate the conversion of substances in the fresh leaves, and the tea leaves can be withered uniformly and sufficiently. Meanwhile, the method greatly shortens the withering time.

The invention provides a withering machine belonging to the technical field of tea making. The withering machine comprises a rack, a fan, a motor and a rotatable rotary roller, wherein the fan is arranged at one end of the rack, the rotary roller is arranged at the other end of the rack, an air duct is connected to an air outlet of the fan, the air outlet of the fan corresponds to an air inlet of the air duct, an opening is formed in one end of the rotary drum, the air duct extends into the rotary roller by virtue of the opening, the motor is in transmission connection with the rotary roller, and the rotary roller is provided with a door. According to the withering machine, the rotary roller is arranged and the air duct connected with the fan extends into the rotary roller, air generated by the fan enters the rotary roller by virtue of the air duct, the motor drives the rotary roller to rotate around the air duct, and tea is arranged in the rotary roller, and is withered along with the rotation of the rotary roller. According to the withering machine provided by the invention, the occupation area is reduced, the withering speed is increased, and the withering time is shortened.

The invention discloses a processing technology of white tea in the field of processing of tea leaves. The processing technology comprises the steps of performing picking, performing withering, performing shaping and performing drying, in the step of withering, placing picked leaves in outdoor environment of 25-30 DEG C, performing natural withering, after natural withering, enabling a plurality of infrared lamp tubes to be fixed to the inside wall of a withering box, enabling an air inlet to the formed in the bottom of the withering box, enabling an air outlet to be formed in the top of the withering box, enabling the air outlet to be connected with an exhaust fan, performing rotary withering on the naturally-withered leaves in the withering box, controlling and maintaining the temperature of the withering box to be 32-45 DEG C, controlling the rotating speed of a screen mesh to be 6r/min, and controlling the rotary withering time to be 1-2h. Compared with a conventional technology, the adopted technology provided by the invention has the advantages that the withering is more uniform, the withering efficiency is higher, and the preserved white fine long hair is more complete. After the processed white tea is brewed, tea soup is delicately fragrant, slightly sweet and slightly fragrant, the soup color is light, the white fine long hair is rich in fragrance, the taste is fresh, mellow and delicious, and the quality is better than that of traditional products.

The invention discloses a natural rosin black tea production process. The natural rosin black tea production process comprises the following steps: fresh leaf picking; withering; rolling by the three-step method; fermentation for 8-10 h in a fermentation room at the temperature of 25-30 DEG C and the humidity of 90-95 percent; primary drying; secondary fermentation; secondary drying till the water content of tea leaves is 10-12 percent; primary mixing of tea leaves and pine needle by performing repeated multi-layer stacking according to the weight ratio (pine needles to the tea leaves) of (1-2):6 in such a way that the tea leaves and the pine needle are placed layer by layer; third-time fermentation; third-time drying. After a natural rosin black tea produced by the method is brewed, the tea soup is red and bright, has a unique fresh rosin flavor and can meet the many-flavor demands of tea lovers.

The invention discloses a processing method of Wuniuzao black tea. The preparation method comprises the following technological processes: raw material picking, sun-drying, withering, rolling, fermentation, drying, flavour-distilling and the like. Fresh Wuniuzao tea leaves picked after early spring are used as the raw material. By adding the sun-drying process into a traditional black tea process and through temperature control and humidity control of the fermentation process, fermentation is more complete, mouthfeel of the tea product is more mellow and brisk, and traditional fermentation time is shortened. The produced Wuniuzao black tea has tight and straight strip-shaped appearance and has clearly visible tender tea shoots; the tea liquor color is red and bright; the taste is mellow and brisk; tea fragrance has high level and is lasting; and infused leaves are soft and even.

The invention discloses a preparation method of gold dragon tea processed by adopting Wuniuzao tea, which comprises the following steps: harvesting raw materials, sunning, rocking of green leaves, withering, rolling, straight-bar shaping, drying and fragrance extraction. The invention also provides the gold dragon tea processed by adopting the Wuniuzao tea. The preparation method is scientific, reasonable, simple and perfect and realizes normalized and large-scale production of Wuniuzao tea, so as to meet the requirement of tea lovers on excellent tea quality.

The invention relates to the technical field of tea processing, in particular to chrysanthemum tea and a processing method thereof. The processing method comprises the following steps of 1, picking; 2, withering; 3, microwave vacuum fixation; 4, remote infrared vacuum air conditioning; 5, light rolling; 6, primary baking; 7, cooling; 8, secondary baking; 9, drying; 10; drying. On the premise thatbeneficial components in chrysanthemum flowers are not reduced, the processing method can improve the level and taste of the chrysanthemum tea, so that the chrysanthemum tea good in color, fragrance,taste and shape is provided.

The invention provides a black tea withering method. The black tea withering method comprises the following steps: 1), picking fresh tea leaves from tea trees, placing the picked tea leaves on a withering shelf, wherein the withering thickness is 0.5-3.5 centimeters and the withering time is 1.5-2.5 hours, and turning the tea leaves for 4-5 times during withering; 2) placing the tea leaves in a withering machine, wherein the spreading thickness of the tea leaves is 40-60 centimeters, and withering the tea leaves by using cold air for 30-45 minutes; 3), carrying out withering by using hot air for 60-80 minutes, wherein the temperature of the hot air is 35-40 DEG C; 4), carrying out withering by using cold air for 50-70 minutes; 5), carrying out withering by using hot air for 30-50 minutes, wherein the temperature of the hot air is 35-40 DEG C; 6) stopping the withering machine for 1 hour; and 7), carrying out withering by using hot air for 130-150 minutes, wherein the temperature of the hot air is 35-40 DEG C. The tea leaves are turned once every 15 minutes during the whole withering processes. The black tea withering method has the advantages of accelerating water loss of the fresh leaves, speeding up internal substance transformation in the fresh tea leaves and so on. By adopting the black tea withering method disclosed by the invention, the tea leaves are uniformly and fully withered; moreover, the withering time is greatly reduced.

The invention discloses a withering method for tea leaves. The method comprises the following steps: natural withering: laying picked fresh and tender tea leaves on a withering frame for withering, and turning over for one time every 20 min; freezing treatment: sending the laid tea leaves to a freezing room for freezing; hot-air withering: while turning over, spraying a sodium chloride solution ofwhich concentration is 10-15% to the frozen tea leaves, after spraying, laying the tea leaves in a ventilating room and blowing in hot-air for withering; final withering: taking out the tea leaves inthe ventilating room and placing in a withering tank for withering. Compared with a current technology, the method has the advantage that the method is capable of firstly reducing a herbaceous tasteof the tea leaves through the natural withering, and accelerating water loss through freezing the tea leaves and spraying the sodium chloride solution without losing nutritional ingredients of tea polyphenol and the like, reducing withering time, improving fragrance and nutritional quality of the tea leaves, guaranteeing adequate and uniform withering through the hot-air withering, further guaranteeing the withering effect through the final withering of the withering tank, and guaranteeing color, flavor and taste and nutrition of a final product of the tea leaves.