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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AI-Extracted 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...

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Method used

The present invention, with being collected from the original ecological tea garden of the Dabeishan National Forest Ecological Reserve in eastern Guangdong, grows luxuriantly, the leaf quality is thick, and the tea tree new tender leaves with good tenderness are raw materials, and soybeans are added to ferment together, so that In addition to the unique dry tea color, red soup, red leaves and sweet and mellow quality characteristics of black tea, the finished ...

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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.

Application Domain

Pre-extraction tea treatment

Technology Topic

ChemistryFlavor +8

Examples

Experimental program(2)

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 principle of light, heavy and light. After the withered leaves are packed in a bucket, knead for 5-10 minutes and then add light pressure; when the soft leaves are completely soft, apply pressure appropriately to promote the tightness of the tea strips and knead the tea juice ; When tea juice overflows in the kneading plate, the tea sticks are tightly rolled, and then the pressure is loosened to dissipate heat, so that the tea sticks are slightly loosened, and the overflowing tea juice is absorbed on the surface of the sticks, and then sieved to disperse the heat. % Above, the leaf formation rate is above 90%;

[0045] Fermentation: Set up a fermentation room with fermentation racks, each with 8~10 layers, each with 25~30cm intervals, a built-in mobile fermentation tray, the fermentation tray is 12~15cm high; add the kneaded tea leaves to the dried soybeans Mix well, the weight ratio of tea to soybean is 1:0.3~1, the thickness of the tea is 8~10cm, covered with a layer of damp cloth, the room temperature should be 24~26℃, not more than 28℃, relative humidity above 95%, fermentation The fermentation temperature is 3~5h; the fermentation temperature is from low to high, and then decreases again. When the leaf temperature stabilizes and begins to drop, the leaf color changes from green to yellow-green and then turns green and yellow and then starts to turn yellow-red, the green smell disappears, the aroma is emitted, and the fermentation When the degree is 65~80%, the fermentation is moderate;

[0046] Red pot: Red hot pot, tea leaves and soybeans are put in the pot together, stir-fried by hand for 2~3min, and the pot is raised;

[0047] Re-packing and kneading: Manually re-packing and kneading the tea leaves for 2~3 minutes, and then sieving out the tea for roasting;

[0048] Roasting: use wet pine firewood to smoke and bake, the thickness of the spread leaf is 1.5~2.5cm, the baking temperature is 90~105℃, the time is 6~8h, the moisture content of the tea after the smoke roasting is 5~6%; spread immediately after the smoke baking cool;

[0049] 2) Refining process (conventional process flow): Maocha→screening→wind selection→stem picking→reheating and fragrant→mixing→finished black tea.

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 soft, press them appropriately to make the tea strips tight and knead. Tea juice; when the tea juice overflows in the kneading plate, the tea sticks are tightly rolled, and then the pressure is loosened to dissipate heat, so that the tea sticks are slightly loosened, and the overflowing tea juice is absorbed on the surface of the sticks, and then sieved to disperse the heat. Kneading leaves generally requires cell damage The rate is more than 80%, and the leaf formation rate is more than 90%;

[0053] 3) Fermentation: Set up a fermentation room with fermentation racks, each with 8~10 layers, each layer is 25~30cm apart, a mobile fermentation tray is built-in, the fermentation tray is 12~15cm high; add the kneaded tea leaves to the drying Mix dry soybeans. The weight ratio of tea to soybeans is 1:0.3~1. The thickness of the tea is 8~10cm. Cover with a layer of damp cloth. The room temperature should be 24~26℃, no more than 28℃, relative humidity 95%. Above, the fermentation time is 3~5h; the fermentation temperature goes from low to high, and then decreases again. When the leaf temperature stabilizes and starts to drop, the leaf color changes from green to yellow-green and then turns green and yellow and then starts to turn yellow-red, and the aroma disappears. Spread, fermentation is moderate when the degree of fermentation is 65~80%;

[0054] 4) Red pot: hot pot red, tea leaves and soybeans are put in the pot together, stir-fried by hand for 2~3min, and the pot is raised;

[0055] Re-packing and kneading: Manually re-packing and kneading the tea leaves for 2~3 minutes, and then sieving out the tea for roasting;

[0056] Roasting: use wet pine firewood to smoke and bake, the thickness of the spread leaf is 1.5~2.5cm, the baking temperature is 90~105℃, the time is 6~8h, the moisture content of the tea after the smoke roasting is 5~6%; spread immediately after the smoke baking cool;

[0057] 5) Refining process (conventional process flow): Maocha → screening → winnowing → picking stems → reheating to enhance fragrance → even pile → finished black tea;

[0058] 6) The pre-made Maocha is finished black tea after the conventional sieving, winnowing, stalk picking, reheating and fragrant mixing, and mixing.

[0059] The present invention takes the lush growth, thick leaf quality and good tenderness of the original tea garden in the original ecological tea garden collected from the Dabei Mountain National Forest Ecological Reserve in the east of Guangdong as raw materials, plus soybeans and fermented together to produce black tea In addition to the unique quality characteristics of black tea, such as dry tea color, red soup, red leaves, and sweet and mellow taste, it also has the distinctive characteristics of tight appearance, delicate appearance, oily and shiny color, and high internal quality. . The finished black tea soup is golden yellow, full-bodied, fresh and sweet; it has a unique comprehensive flavor that integrates fruit, honey, flower, potato, pine tobacco, bean aroma and natural mellow aroma. It is resistant to brewing and has a long lasting fragrance.

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Preparation process for black tea and prepared black tea

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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