Method for processing Sichuan black tea

A processing method and technology for black tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of low quality, taste, grade and added value of black tea, and achieve the effect of fresh and refreshing taste.

Active Publication Date: 2010-02-10
四川林湖茶业有限公司
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AI Technical Summary

Problems solved by technology

But, the black tea quality that produces with above-mentioned raw material and processing technique is lower, and the mouthfeel, grade and added value of product are not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0008] Selection of fresh leaves: Select the excellent tea tree quality of medium and small leaves suitable for making black tea, and pick single buds or young shoots with one bud and one leaf.

[0009] Withering: Spread the fresh leaves on the withering frame, the thickness of the spread leaves is 3-5cm, carry out at room temperature (23-25°C), and wither for 24 hours. The weight loss rate after withering was 22%.

[0010] Kneading: Use 6CR-40 tea rolling machine, first knead for about 2 minutes, add light pressure for 10 minutes, decompress for 2 minutes, and the kneading process is completed. When the kneading is moderate, the kneading leaves are tightly rolled, and the tea juice is fully overflowed, adhering to the surface of the tea sticks, and the tea juice overflows (from the fingers) when the tea base is held in hand.

[0011] Fermentation: Carry out on the withering frame, the temperature is controlled at 22-24°C, and the thickness of the leaf layer is 5-10cm. When ...

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PUM

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Abstract

The invention relates to a method for processing Sichuan black tea, which is characterized in that the picked fresh tea leaves which have single buds or one bud and one leaf and primarily spread out tender tips are fermented after fading and twisting, and the fermented tea leaves are dewatered by microwave, shaped, winnowed, wetted again and baked to obtain a finished product. The type, the color,the smell and the effective components of the black tea processed by the technique are all superior to those of the current black tea. Firstly, the grade of the product is enhanced, and a way of using the buds and leaves of tea to make the black tea is put forward for the first time; secondly, the inwardness of the product is enhanced, all the previous raw materials for making the black tea are comparatively rough raw materials which cause the lower quality of the black tea, but the black tea of this class is completely golden, has fresh, mellow, sweet and mild taste, does not have the poignancy feel and the stimulation feel of the traditional black tea and is more suitable for the taste of white-collar people.

Description

technical field [0001] The invention is a method for producing and processing black tea. The black tea products processed by this method are superior to current black teas in shape, color, taste and active ingredients. Background technique [0002] Sichuan black tea is a kind of black tea products. The raw materials of traditional Sichuan black tea are basically relatively coarse and old raw materials. The main processes of its processing are withering, rolling, fermentation, and drying. The drying is mainly dried by a dryer, which can reach The basic requirement of black tea. But the black tea quality that produces with above-mentioned raw material and processing technique is lower, and the mouthfeel, grade and added value of product are not high. Contents of the invention [0003] The purpose of the invention is to provide a kind of mouthfeel good, the processing method of the high-grade Sichuan black tea to make up for the deficiencies in the prior art. [0004] The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈岗练学燕李湘成王玉丹
Owner 四川林湖茶业有限公司
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