Preparation method of rich-theaflavin black tea

A technology of theaflavin black tea and fresh tea leaves, which is applied in tea treatment before extraction, can solve the problems of dark soup, low theaflavin content, and weak taste, and achieve the effect of improving the quality of finished tea

Inactive Publication Date: 2012-09-12
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is to provide a method for making black tea with high theaflavins in view of the deficiencies of the above-mentioned prior art, which can overcome the dark tea soup color, weak taste and strong strength caused by the quality characteristics of fresh leaves themselves. With defects such as poor astringency and low theaflavin content, it improves the competitiveness of Chinese black tea in the international market

Method used

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  • Preparation method of rich-theaflavin black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The fresh leaves of Keemun tea with one bud and two leaves in summer are selected as raw materials.

[0025] The fresh tea leaves were withered by means of tank-type heating and withering, and the fresh tea leaves were evenly spread in the withering tank at a temperature of 28°C for 6 hours until the surface of the withered leaves lost luster and turned from bright green to dark green. The texture is soft, and the leaves are not easy to scatter when you let go of your hands. The tender stems are constantly broken. There are no withered buds, burnt edges, and red leaves. The green grass disappears, and it has a slight fragrance. When withering was completed, the water content of the blade was 64%; after the instant green tea was dissolved in 100 milliliters of water by the ratio of 1 gram of instant green tea, the instant green tea aqueous solution was evenly sprayed on the withered leaf in a ratio of 1:5 by weight, Mix well; knead the mixed withered leaves, deblock the ...

Embodiment 2

[0027] Choose spring one bud two leaves Zheng and Dabai tea fresh leaves as raw materials.

[0028] The fresh tea leaves are withered by heating and withering in a trough, and the fresh tea leaves are evenly spread in the withering trough at a temperature of 35°C for 4 hours until the surface of the withered leaves loses luster and turns from bright green to dark green. It is soft and lumpy, the leaves are not easy to scatter when you let go, the tender stems are broken and continuous, there are no withered buds, burnt edges, red leaves, etc., the grassy smell disappears, and it has a slight fragrance. When withering was completed, the water content of the blade was 58%; after the instant green tea was dissolved in 500 milliliters of water by the ratio of 1 gram of instant green tea, the instant green tea aqueous solution was evenly sprayed on the withered leaves in a ratio of 1:15 by weight, Mix well; knead the mixed withered leaves, deblock the kneaded leaves with a three-me...

Embodiment 3

[0030] Choose one bud and two leaves in autumn and the fresh leaves of Dabai tea as raw materials.

[0031] The fresh tea leaves are withered in a tank-type heating and withering method, and the fresh tea leaves are evenly spread in the withering tank at a temperature of 32°C for 5 hours until the surface of the withered leaves loses luster and turns from bright green to dark green. It is soft and lumpy, the leaves are not easy to scatter when you let go, the tender stems are broken and continuous, there are no withered buds, burnt edges, red leaves, etc., the grassy smell disappears, and it has a slight fragrance. When the withering was completed, the water content of the leaves was 62%; after the instant green tea was dissolved in water at a ratio of 1 gram of instant green tea to 300 milliliters of water, the instant green tea aqueous solution was evenly sprayed on the withered leaves in a ratio of 1:10 by weight, Mix well; knead the mixed withered leaves, deblock the knead...

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Abstract

The invention relates to a preparation method of rich-theaflavin black tea, comprising the following steps of: withering fresh tea leaves; dissolving instant green tea with water; uniformly spraying an instant green tea water solution on the withered leaves, and mixing uniformly; kneading and sifting the uniformly mixed withered leaves; re-kneading and deblocking sifter surface leaves; fermentingthe sifter surface leaves and sifter bottom leaves; spreading the fermented leaves; and drying the fermented leaves to obtain the rich-theaflavin black tea. Because the instant green tea water solution is added before the step of kneading in the method, theaflavin synthetic substrates, such as catechin and the like are increased, and the finished-product tea quality, in particular the content of the theaflavin in the finished-product tea, is greatly improved. The method can overcome the defects of dim soup color and light taste, strong intensity, poor astringency and the like caused by qualitative characteristics of fresh leaves per se and is beneficial to improvement of the competitive power of Chinese black tea in the international market.

Description

Technical field: [0001] The invention relates to a method for making black tea, in particular to a method for making black tea with high theaflavins. Background technique: [0002] Black tea is the main tea sold in the international tea market, accounting for about 80% of the total trade volume of tea. Before the 1990s, Chinese black tea occupied an absolute dominant position in the international market due to its advantages of abundant resources, large output, and advanced processing technology, accounting for 60% to 70% of the entire international black tea market. With the progress of tea processing technology in Kenya, Sri Lanka, India and other countries, as well as the superior conditions in climate, tea variety, soil, etc., in the past 20 years, due to the general taste of black tea in my country, the strength and astringency of black tea are lower than those in India. , Sri Lanka and Kenya black tea are not highly competitive in the international market, and the outp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08
Inventor 肖文军龚志华李勤李适傅冬和
Owner HUNAN AGRICULTURAL UNIV
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