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Fermentation tea and preparation method thereof

A production method and a technology for semi-fermented tea, applied in the direction of tea processing before extraction, can solve the problems of time-consuming and energy-consuming, labor-intensive labor, fluctuation of tea quality, etc., so as to reduce the fluctuation of tea quality and improve the overall quality and yield, the effect of smooth tea soup

Active Publication Date: 2011-08-31
李新敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In the existing fermented tea production methods, each step requires a lot of manual operations, and the labor intensity of the workers is high. Most of the steps need to be adjusted by the workers through experience, and the quality of the obtained tea is prone to fluctuations.
At the same time, it consumes a lot of time and energy. In the current era of rising energy prices, the cost aspect is obviously disadvantageous.
[0012] The existing oolong teas and black teas are all teas that have been fermented to a certain extent in essence, but the degree of fermentation is different.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0132] Use the following processing procedures:

[0133] Tea green—withering (sun drying—cooling—drying)—crushing—placement (fermentation)—fixing—drying

[0134] Specific operation:

[0135] Caifuyun No. 6 tea green (fresh leaves) is 400 kg, and the fresh leaves are dried in the sun (sunlight is withered) to make part of them lose water. Then move the tea greens into a ventilated room, so that the temperature of the sun-dried green leaves drops quickly to the indoor temperature (cool green), and then continue to spread the cool green leaves indoors, and continue to lose water (drying is the indoor withering). After the tea green loses 16% in weight, the withered leaves are put into a kneading and cutting machine to knead and cut, and the kneaded and chopped leaves are passed through a sieve with a 10×10 mm mesh (broken). Spread the broken tea leaves indoors, spread the leaf thickness 3-4 cm, and let it stand for fermentation (placement). Keep the room temperature 24-26℃, and pay a...

Embodiment 2

[0152] Use the following processing procedures:

[0153] Tea green-dry green-knead-place-fix green-dry

[0154] Specific operation:

[0155] 1 Roberts E.A.H., Cart wright R.A and Oldschool M.The phenolic substances of manufacturedtea(I).J Sci Food Agric, 1957, 8: 72-80

[0156] 2 Roberts E.A.H., Cart wright R.A and Oldschool M. The phenolic substances of manufacturedtea(II). J Sci Food Agric, 1958, 9: 212-216

[0157] Except for air-curing and rolling, other operations are the same as in Example 1. Dry the green withered until the green tea loses 22% weight. The withered tea leaves are kneaded with a kneading machine for 15 minutes, so that the damage rate of the leaf cells is over 60% (kneading). In addition, 11-07P, 12-07P and 13-07P are dried with a dryer heated to 170°C for 15 minutes, and then cooled to 140°C for 1.5 hours to obtain the finished tea.

[0158] The fermentation time of each sample is shown in Table 3.

[0159] table 3

[0160] Sample serial number

Embodiment 3

[0166] Use the following processing procedures:

[0167] Green tea—drying—kneading—placement (fermentation)—crushing—placement (re-fermentation)—fixing—drying

[0168] Specific operation:

[0169] 200 kg of the same tea in Example 1 was dried in the same manner as in Example 2, and withered until the tea lost 26% in weight. The withered leaves are gently kneaded with a kneading machine for 11 minutes to make the tea cell destruction rate reach 20-30%, and then the kneaded tea leaves are fermented for 20 minutes. The tea leaves are then put into a kneading and cutting machine to knead and cut, and pass through a sieve with an aperture of 10×10 mm. The broken leaves are spread indoors and fermented again. See Table 3 for details of stacking and fermentation time.

[0170] The other methods are the same as in Example 1.

[0171] table 5

[0172] Sample serial number

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PUM

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Abstract

The invention relates to a fermented tea. Accounting by the dry weight of the tea, the content of the tea polyphenol of the tea is less than 19 percent, and the total content of the catechin ECG and EGCG is less than 5 percent, and the content of the abrownins is relatively low. The manufacturing method of the fermented tea can be used for producing tea drink or mixed tea.

Description

Technical field [0001] The present invention relates to a novel fermented tea and a production method thereof, and foods and beverages containing the fermented tea. More specifically, the present invention relates to a new type of fermented tea with fast leaching, bright soup color, good concentration, and less bitter and astringent taste, or deep-fermented partially fermented tea, a method for producing the fermented tea, and a tea beverage using the fermented tea, Contain tea food or feed additives, etc. Background technique [0002] Tea products are classified according to the degree of fermentation, and it is generally believed that they can be roughly divided into three categories. One is non-fermented tea, such as green tea. One type is generally considered to be fully fermented tea, such as black tea. Another category is the semi-fermented tea between the two, such as oolong tea. [0003] The preparation method of green tea is usually obtained by processing the green tea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08
Inventor 李新敏
Owner 李新敏