Production process for Biluochun black tea

A production process, black tea technology, applied in the production process field of Biluochun black tea, can solve the problems of uncontrollable time, temperature and humidity, easy to spoil, and unguaranteed taste and quality of Biluochun black tea, etc.

Inactive Publication Date: 2012-09-12
苏州市吴中区金庭镇天王坞茶果专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

(Because the time, temperature and humidity cannot be controlled, it is particularly easy to be damaged)
Due to the defects of the original roughness of the traditional Biluochun black tea production technology, the taste and quality of the produced Biluochun black tea cannot be guaranteed, and no Biluochun black tea has been produced in recent decades.

Method used

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  • Production process for Biluochun black tea
  • Production process for Biluochun black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The manufacture technology operation of this patent Biluochun black tea is as follows:

[0025] 1. Withering: Pick 5 kg of small-leaf tea greens from the Biluochun group and spread them evenly on the shelf in the temperature-controlled room, with an air gap underneath, so as to promote the even distribution of water in the tea greens. The temperature in the temperature-controlled room is controlled at 20°C, and the air humidity is at 65%, the thickness of the spread is 20cm, and the total time of withering is 24 hours, wherein the first 12 hours are withered and spread on the shelf to stand still, and the second half of withering will be turned once every 2-3 hours.

[0026] 2. Kneading: put into a kneading machine and knead the withered green tea at room temperature with a speed of 80 rpm, and the kneading time is guaranteed to be 30 minutes.

[0027] 3. Fermentation: Put the green tea after rolling into an indoor fermenter, the indoor temperature is controlled at 20°C...

Embodiment 2

[0032] The manufacture technology operation of this patent Biluochun black tea is as follows:

[0033] 1. Withering: Pick 10 kg of small-leaf tea greens from the Biluochun group and spread them evenly on the shelf in the temperature-controlled room, with an air gap underneath, so as to promote the even distribution of water in the tea greens. The temperature in the temperature-controlled room is controlled at 26°C, and the air humidity is 70%, the thickness of spreading is 20cm, and the total time of withering is 20-28 hours, wherein the first 12 hours are withered and spread on the shelf to stand still, and the second half of withering will be turned once every 2-3 hours.

[0034] 2. Kneading: put into a kneading machine and knead the withered green tea at room temperature at a speed of 90 rpm, and the kneading time is guaranteed to be 30 minutes.

[0035] 3. Fermentation: Put the green tea after rolling into an indoor fermenter. The indoor temperature is controlled at 20°C ±...

Embodiment 3

[0040] The manufacture technology operation of this patent Biluochun black tea is as follows:

[0041] 1. Withering: Pick 10 kg of small-leaf tea greens from the Biluochun group and spread them evenly on the shelf in the temperature-controlled room, with an air gap underneath, so as to promote the even distribution of water in the tea greens. The temperature in the temperature-controlled room is controlled at 20°C±3, and Humidity is 65% ± 5, the thickness of spreading is 20cm, and the total time of withering is 20-28 hours. The first 12 hours of withering are laid flat on the shelf and left standing, and the second half of withering needs to be turned every 2-3 hours.

[0042] 2. Kneading: put into a kneading machine and knead the withered green tea at room temperature at a speed of 100 rpm, and the kneading time is guaranteed to be 30 minutes.

[0043] 3. Fermentation: put the green tea after rolling into an indoor fermenter, the indoor temperature is controlled at 17°C, the ...

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PUM

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Abstract

The invention relates to a production process for Biluochun black tea. The production process comprises the steps of withering, rolling, fermenting, twisting into clumps and forming, drying, packaging and the like, wherein the traditional Biluochun black tea has a red and opaque colour or has a green liquor colour after being made with boiling water, the tea leaves have messy shapes and no aroma, and the black tea made every time have different tastes, some are sweet and bitter, and some have a faint scent of green tea; the differences between the Biluochun black tea disclosed by the invention and the traditional Biluochun black tea are as follows: the defect of original roughness in a production technology for the traditional Biluochun black tea is overcome, a technological improvement is performed on each process step by adopting a modern scientific production method, thus effectively guaranteeing the mellow taste and stable quality of the black tea produced by the production process disclosed by the invention; and the Biluochun black tea disclosed by the invention has a red and transparent liquor colour in a glass cup, a fresh and strong aroma, and a mellow and sweet taste after being made with boiling water.

Description

technical field [0001] The invention relates to a production process of tea, in particular to a production process of Biluochun black tea. Background technique [0002] After the fresh leaves of Biluochun are picked in a month from mid-March to mid-April every year, Biluochun black tea has also been circulated and produced among the people. The steps of the traditional Biluochun black tea production method are as follows: 1. Withering, that is, spread the green tea on the ground near 30°C outdoors to expose it to the sun, and absorb 70% of the water in the green tea directly in the sun. (Due to the rapid loss of its moisture, the moisture of the green tea below is relatively high, because the moisture produced on the ground cannot evaporate, so that the moisture of each green tea is different). 2. Kneading, manually kneading directly by hand. (It is difficult to knead the green tea evenly in this way, and it will also lead to uneven fermentation in the future). 3. Ferment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 姚益林
Owner 苏州市吴中区金庭镇天王坞茶果专业合作社
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