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Preparation process for black tea and prepared black tea

A production process and a technology for black tea, applied in the field of black tea, can solve the problems of insufficient natural mellow aroma of black tea, difficulty in large-scale agricultural production of black tea, huge difference in quality in traditional production methods, etc., so as to improve non-specific immunity, shorten fermentation time, Nutritional and health effects

Inactive Publication Date: 2012-07-25
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 varies widely, and the natural aroma of black tea is not enough. Therefore, it is necessary to research and develop black tea technology and products with natural aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: a kind of manufacture craft of black tea, comprising:

[0042] 1) Initial production process: picking fresh leaves→withering→kneading→fermenting→passing in a red pot→packing and kneading→smoking and roasting→maocha;

[0043]Withering of fresh leaves: the fresh leaves wither in the withering room, the temperature should be controlled at 28-32°C, generally not exceeding 35°C; during the withering process, it should be stirred in time (generally once every 1 hour) to make the withering even; And the tender stems are wilted and soft, the leaves are soft, slightly sticky, and can form agglomerates, the tender stems are constantly bent, the leaf color changes from bright green to dark green, the leaf surface is wrinkled, the green air basically disappears and emits a fragrance, that is, it is moderately withered. The general time required is about 4-5 hours; the wilted leaves lose 30-35% of their weight after withering;

[0044] Kneading: according to the princ...

Embodiment 2

[0050] Embodiment 2: a kind of black tea is made through the following process steps:

[0051] 1) Withering of fresh leaves: the fresh leaves wither in the withering room, the temperature should be controlled at 28-32°C, generally not exceeding 35°C; during the withering process, it should be stirred in time (generally about 1 hour) to make the wither evenly; When the leaves and tender stems are wilted and soft, the leaves are soft, slightly sticky, and can form into agglomerates, the tender stems are constantly bent, the leaf color 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 takes about 4-5 hours; after withering, the wilted leaves lose 30-35% of their weight;

[0052] 2) Kneading: according to the principle of light, heavy and light, knead the withered leaves for 5-10 minutes after emptying the barrel, and then press lightly; Discharge the tea ...

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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 wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/08
Inventor 高颂
Owner GUANGDONG JINGMING TEA COMPREHENSIVE DEV
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