Semi-fermented broken tea and preparation method thereof

A semi-fermented tea and semi-fermented technology, which is applied in food preparation, tea extraction, tea treatment before extraction, etc. It can solve the problems of affecting the aroma and taste of tea soup, increasing the cost of tea production, and affecting the appearance of finished tea. It is easy to reach the degree of fermentation Control, good quality, good separation results

Inactive Publication Date: 2011-02-02
李新敏
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If this kind of tea stem is caught in the tea leaves, if it is not removed, it will not only affect the appearance of the finished tea, but also the lignified tea stem will have a woody smell, which will seriously affect the aroma and taste of the tea soup.
Therefore, after the traditional oolong tea is processed into raw tea, it takes a lot of manpower to manually remove the tea stems, which is time-consuming and labor-intensive, and increases the cost of tea production.

Method used

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  • Semi-fermented broken tea and preparation method thereof
  • Semi-fermented broken tea and preparation method thereof
  • Semi-fermented broken tea and preparation method thereof

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preparation example Construction

[0049] In the process of researching and improving the preparation method of semi-fermented tea, the present inventor found that if the tea leaves are broken apart from the leaf edge, such as being broken into fragments by machinery and then fermented, since the tea leaves have been broken, their individual The tablet area is reduced and the broken edges are increased, so the fermentation speed can be accelerated and the degree of fermentation can be deepened. At the same time, because the surface area is enlarged, the dissolution of tea ingredients can also be improved during brewing.

[0050] Compared with the traditional production process, this crushed tea production process differs mainly in that additional processes such as rolling and crushing before fermentation are added in the production process.

[0051] The production process of traditional oolong tea is roughly as follows:

[0052] Tea green→withering→making green / shaking green (fermentation)→cooking→kneading→dryi...

Embodiment 1

[0104] Processing technology: Tea green→withering (sun-green-cool green)→shaking green→broken (stem-leaf separation)→centrifugal sorting (removal of stems)→spreading (re-fermentation)→killing→kneading→drying→raw tea→baking→tea .

[0105] Pick 100 kilograms of tea greens of one bud (big open face) three-leaf or one bud (big open face) four-leaf variety hairy crab. After drying the green leaves for 30 minutes, take back the sun-dried green leaves and spread them out on an indoor drying rack. Wither for 2 hours, then start to shake green. Shaking blue and green plants is controlled by a comprehensive green machine program, shaking green and green three times, followed by 10 minutes, 15 minutes, and 20 minutes, and the intervals between shaking green and green three times are 80 minutes and 100 minutes respectively. Let it stand for 120 minutes after the last shaking, and then start to break. The crusher is a self-made double-shaft counter-rotating biting cutter, and the leave...

Embodiment 2

[0125] Processing technology: Green tea → withering → crushing (detachment of stalk leaves) → placing (fermentation) → finishing → drying → raw tea → destemming by specific gravity difference method → ​​roasting → tea.

[0126] Pick one bud (big open face) three leaves and one bud (big open face) four-leaf Fuyun No. 6 tea green 50 kg, after drying and withering according to the usual method, use a self-made double-axis counter-rotating biting machine to crush, and the tea green Be broken into the broken leaf of 4 * 4mm (square) specification, the tea stalk at this moment is natural diameter * length (below about 4.8mm). Then leave it for fermentation. When the fermentation time is 0.5h, 1h, 1.5h, 2h, 3h, 4h, the greening is completed, the fermentation is stopped, and then dried into raw tea according to the usual method. Put the broken stalk leaves mixed with raw tea into the specific gravity difference sorting machine combined with wind and vibration. Since the tea stalks ...

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Abstract

The invention relates to a preparation method of semi-fermented broken tea and semi-fermented broken tea obtained by the same. The method comprises the steps of: executing a normalized mechanical crushing step on undried tea leaves in the process of preparing semi-fermented tea; and then mechanically removing tea stems. The semi-fermented broken tea obtained by the method of the invention has high content of dissoluble sugar, and can be used for preparing and blending tea, teabag, tea beverages, tea containing food and the like.

Description

technical field [0001] The invention relates to a novel semi-fermented broken tea, a preparation method thereof and a method for destemming the tea leaves. Specifically, the present invention relates to semi-fermented broken tea obtained by crushing tea leaves or young green tea into specific shapes and then fermenting them, as well as a method for producing such half-fermented broken tea, and by crushing tea leaves or young green tea It is a method of removing tea stems easily by making them into a specific shape. This processing method is not only suitable for the processing of relatively tender tea leaves, but also more suitable for producing crushed tea with higher soluble sugar content by using fresh mature tea leaves with a longer growth period as raw materials. Simultaneously, this processing method can also realize the separation of tea leaves and tea stems, and realize the mechanization of destemming. Background technique [0002] Tea is classified according to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23L1/03A23F3/06A23F3/14A23L29/00
Inventor 李新敏
Owner 李新敏
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