Method for processing special low-coffeine beverage black tea and product

Abstract

The invention provides a method for processing special low-coffeine beverage black tea and a product. The method comprises the following steps of: 1) grading fresh tea leaves, removing non-tea impurities, and withering the fresh tea leaves under the conditions of certain temperature and humidity or natural conditions; 2) rolling the fresh tea leaves treated by the step 1); 3) performing fermentation treatment on the rolled tea leaves obtained in the step 2); 4) performing hot-water online leaching on the fermented tea leaves obtained in the step 3); 5) dewatering the leaves obtained in the step 4); 6) deblocking or / and crushing the dewatered leaves obtained in the step 5); 7) drying the crushed tea obtained in the step 6); and 8) packing. Due to the adoption of a process which combines withering, rolling, fermenting, hot-water online leaching and dewatering, the method can not only remain original other active ingredients and flavors of the tea, but also reduce the caffeine content ofa black tea raw material in the beverage, so that the prepared black tea has a sweeter and purer mouthfeel, and the product stability is high.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a special black tea for low-caffeine beverage prepared by using tea leaves as raw materials and a processing method. Background technique [0002] Tea is a traditional beverage in China. The Chinese tea beverage market started in 1993 and entered a period of rapid development in 2001. In 2002, the total output of tea beverages in the country was close to 3 million tons. In 2007, this figure had exceeded 5 million tons. With the continuous improvement of tea beverage product quality requirements and the continuous refinement of product market positioning, manufacturers and consumer markets have higher and higher requirements for tea beverage raw materials. At the same time, it is urgent to develop a series of distinctive raw materials to meet the growing consumption demand. [0003] Because beverage tea is different from ordinary famous teas, its raw materials are generally coarse...

AI Technical Summary

Problems solved by technology

[0003] Because beverage tea is different from ordinary famous teas, its raw materials are generally coarse and old, and the synthesis of tea caffeine and tea polyphenols increases significantly. The finished tea tastes bitter and astringent, lacks umami taste, and is of low quality, especially because of its high caffeine content. Children and women of childbearing age and other specific groups of people use