Processing method for black tea

A processing method and technology of black tea, which is applied in the field of tea processing, can solve problems such as lack of freshness and mellow quality, poor fermentation and aging effect of tea leaves, reddish-brown dry and rough appearance of black tea leaves, etc., to achieve mellow taste and bright red soup color Effect

Active Publication Date: 2012-02-22
广西南山白毛茶茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The black tea produced by traditional techniques has a reddish-brown, withered and rough appearance, poor fermentation and aging effects, and the inner substance contains more low-melting aromatic aldehydes and other substances prod

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Picking: pick the fresh leaves of Nanshan Baimao tea tree species with one bud and one leaf;

[0034] (2) Withering of fresh leaves: spread the fresh leaves of Nanshan Baimao tea tree evenly and thinly on the bamboo mat with a thickness of 3cm, and wither in the room at 22°C until the water content is 50%. Soft, no noise when rubbed against the leaves, form a ball when held by the hand, not easy to scatter when loosened, the tender stems keep breaking, the leaf color changes from bright green to dark green, the leaf surface loses luster, no scorched edges and sharp edges, and has a delicate fragrance;

[0035] (3) Moderate kneading: put the withered leaves into the barrel of the kneading machine, knead for 5 minutes, then knead with light pressure for 10 minutes; then apply heavy pressure and knead for 10 minutes, and then loosely knead for 2 minutes;

[0036] The "light pressure and heavy pressure" mentioned here: "light pressure" means that the lid of the kneading...

Embodiment 2

[0044] (1) Picking: pick the fresh leaves of Nanshan Baimao tea tree species with one bud and two leaves;

[0045] (2) Withering of fresh leaves: spread the fresh leaves of Nanshan Baimao tea tree evenly and thinly on the bamboo mat with a thickness of 5cm, and wither in the room at a temperature of 28°C until the water content is 60%. The leaves are soft, there is no sound when rubbing the leaves, they form a ball when held by the hand, and it is not easy to scatter when loosened, the tender stems are constantly broken, the leaf color changes from bright green to dark green, the leaf surface loses luster, no scorched edges and sharp edges, and has a delicate fragrance;

[0046] (3) Moderate kneading: put the withered leaves into the kneading machine barrel, knead for 5 minutes, then apply light pressure and knead for 15 minutes; then apply heavy pressure for 10 minutes, and then loosen the pressure and knead for 5 minutes;

[0047] The "light pressure and heavy pressure" ment...

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PUM

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Abstract

The invention discloses a processing method for black tea. The method comprises the following nine steps of: fresh tea picking, deteriorating, moderate rolling, fermenting, initial drying, initial packed rolling, re-drying, secondary packed rolling and drying. The initial drying, the initial packed rolling, the re-drying and the secondary packed rolling have the effects that the leaf temperature of the tea is raised through the procedure of initial drying, the molecular structure of the materials contained in the tea is incompact, the rolling cohesiveness and the plasticity of the leaf are reinforced for facilitating the rolling and roping. Leaf cells can be further rubbed through the initial packed rolling, tea juice is squeezed out to be adhered to the leaf surface, nonenzymatic oxidization is reinforced and tea soup is thickened. The secondary packed rolling is to continue to squeeze out the tea juice in the tea cells to be adhered to the leaf surface and make black and lubricated colour, and the materials are converted through a thermalization effect in order to improve the tea soup. The black tea prepared by using the method disclosed by the invention has black, bright, lubricated, even and orderly cords, mellow and sweet taste, brilliant and bright soup colour and natural lotus smell and honey taste.

Description

Technical field [0001] The invention involves a processing method of a tea leaf, which is specifically a processing method of black tea. Background technique [0002] Black tea tea produced by traditional craftsmanship is reddish -brown and rough, and the fermentation and maturity effect of tea are poor. The internal quality contains a lot of low -melting spots such as enzymatic oxidation (fermentation), which makes the taste and aromaWith a more heartbroken green gas, commonly known as dry potato vines, the sullen aroma, the quality is slightly refreshing and mellow. Invention content [0003] The technical problem to be solved by the present invention is to provide a processing method of black tea, so that the made black tea stripes are loud and bright, bright and bright, mellow and sweet. [0004] The present invention solves the above technical problems with the following technical solutions: [0005] The processing method of black tea in the present invention includes the f...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 谢雨
Owner 广西南山白毛茶茶业有限公司
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