Method for processing organic black tea

A processing method and black tea technology, applied in the field of organic black tea processing, can solve the problems of increasing production costs, limited tea raw materials, etc., and achieve the effects of reducing energy consumption, long fermentation cycle, and easy implementation

Inactive Publication Date: 2012-09-19
广西凌云浪伏茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Carrying out this invention all adopts one bud two, three leaf and equal tenderness pair clip leaf, the fresh leaf of single tea tree as raw material, has limited the application of tea raw material, will certainly increase production cost substantially; Add temperature and humidity control to simulate sunlight withering, and special facilities and equipment are also required

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  • Method for processing organic black tea
  • Method for processing organic black tea

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Embodiment Construction

[0025] Below in conjunction with embodiment the method of the present invention is further described.

[0026] A kind of processing method of organic black tea, the specific implementation method is as follows:

[0027] 1. Spread the fresh leaves to dry: spread the fresh tea leaves to dry until the moisture content drops to 55-60%.

[0028] 2. Finishing: When finishing, keep the temperature in the cylinder at 130-170°C for 3-5 minutes.

[0029] 3. Kneading: The kneading procedure during dark tea processing is mainly based on shaping, supplemented by breaking its cells, and the broken rate of leaf cells is controlled at 45-50%.

[0030] 4. Initial retting fermentation: when raw materials are retting and fermenting, the relative humidity of the space environment of the fermentation site is kept at 75-80%, the temperature is kept at 23-26°C, the moisture content of the tea dregs is kept at 18-21%, and the material pile during the fermentation process The temperature should be c...

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Abstract

The invention relates to the technical field of tea processing, in particular to a method for processing organic black tea. The specific process comprises the steps of spreading and airing of fresh tea leaves, water-removing, rolling, primary pile-fermenting, repeated rolling, gross fire drying, secondary pile-fermenting, steaming, pressing and aging to obtain finished products. The method can be implemented without the need of special facility equipment, and the energy consumption is effectively lowered; and the natural fermentation method is adopted, so that the fermentation period is long and the flavor and the taste of tea leaves are effectively improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of organic black tea. technical background [0002] Black tea is a kind of tea unique to our country. Dark tea is rich in nutrients, the most important ones are vitamins and minerals, as well as protein, caffeine, vitamins, amino acids, sugars and so on. [0003] The caffeine, vitamins, amino acids, phospholipids, etc. in black tea help the body digest and regulate fat metabolism. The stimulating effect of caffeine can increase the secretion of gastric juice, thereby increasing appetite and helping digestion. Japanese scholars have proved through scientific tests that black tea has a strong function of degreasing and digestion, which is why carnivorous people especially like this kind of tea. In addition, black tea also has many functions such as reducing fat and losing weight, preventing diseases, anti-oxidation and anti-aging, anti-cancer, anti-muta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/06
Inventor 黄大雄
Owner 广西凌云浪伏茶业有限公司
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