Preparation process for black tea and prepared black tea

A production process and technology of black tea, applied in the field of black tea, can solve the problems of difficult large-scale agricultural production of black tea, great differences in quality of traditional production methods, and insufficient natural aroma of black tea, so as to improve non-specific immunity, shorten fermentation time, The effect of nutrition and health effects

Inactive Publication Date: 2011-07-27
GUANGDONG JINGMING TEA COMPREHENSIVE DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] It is difficult for traditional tea farmers to promote large-scale agricultural production of black tea, and the quality of traditional production methods var

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0041] Embodiment 1: A process for making black tea, including:

[0042] 1), the initial production process: fresh leaf picking → withering → kneading → fermentation → red pot → bag kneading → smoke roasting → hair tea;

[0043] Fresh leaves withering: Fresh leaves withering between withering, the temperature should be controlled at 28~32℃, generally not exceeding 35℃; during the withering process, it should be stirred at the right time (generally about 1h once) to make the withering uniform; wait for the leaf quality And the tender stems are wilted, the leaves are soft, slightly sticky, and can form clusters. The tender stems are constantly bent, the color of the leaves changes from bright green to dark green, the leaf surface is wrinkled, the green air basically disappears and emits a delicate fragrance, that is, moderate withering, Generally, it takes about 4 to 5 hours; after withering, the weight loss of the withered leaves reaches 30-35%;

[0044] Twisting: Follow the principl...

Example Embodiment

[0050] Example 2: A black tea made through the following process steps:

[0051] 1) Fresh leaves withering: Fresh leaves withering between withering, the temperature should be controlled at 28~32℃, generally not exceeding 35℃; during the withering process, it should be stirred at the right time (generally about 1h to stir once) to make the withering uniform; When the leaf quality and tender stems are weak, the holding leaves are soft, slightly sticky, and can be formed into clumps. The tender stems are constantly bent, the color of the leaves changes from bright green to dark green, the surface of the leaves is wrinkled, the green qi is basically gone and the fragrance is released. Withering moderately, generally takes about 4 to 5 hours; withered leaves lose weight up to 30-35%;

[0052] 2) Kneading: follow the principles of light, heavy and light. After the withered leaves are packed in a bucket, knead for 5-10 minutes and then press lightly; when the soft leaves are completely s...

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PUM

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Abstract

The invention relates to a preparation process for black tea and the prepared black tea. An initial preparation process comprises the following steps of: picking fresh leaves, deteriorating, twisting, fermenting, stir-frying the leaves in a glowing pot, kneading, fumigating and baking to obtain primary tea, wherein in the fermenting process, sun-cured soybeans are added into the tea in a weight ratio of 1:(0.3-1), so that the tea absorbs the effective and beneficial ingredients of the soybeans, and the black tea has a certain nutritive value and health-care effect; and a refining process comprises: screening the primary tea, winnowing, picking peduncles out, extracting flavor by second drying and spreading uniformly to obtain the black tea serving as a finished product. The preparation process has the advantages of unique combined fragrance of integrating fruits, honey, flowers, potatoes, vegetable black, bean odor and natural bouquet as well as brewing resistance, eutrophy, health care and the like.

Description

technical field [0001] The invention relates to a production process of black tea and the prepared black tea. Background technique [0002] Black tea contains a large amount of phenolic substances, although these phenolic substances have a large molecular weight, which is quite different from the phenolic components in green tea. However, according to the results of clinical trials, it also has the functions of anti-oxidation, lowering blood lipids, inhibiting arteriosclerosis, enhancing capillary function, and anti-mutation. Black tea contains lipopolysaccharide, so drinking black tea also has the effect of lowering blood sugar. Black tea has strong sterilization and anti-inflammatory effects. [0003] Black tea is a fully fermented tea. During the processing of black tea, tea polyphenols, the main chemical component in fresh tea leaves, undergo a series of enzymatic chemical changes under the action of enzymes. Tea polyphenols are oxidized and polymerized to form tea with...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/08
Inventor 高颂
Owner GUANGDONG JINGMING TEA COMPREHENSIVE DEV
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