Black tea production process

A production process, technology of black tea, applied in the direction of tea treatment before extraction, etc., can solve problems such as insufficient aroma enhancement, tea quality damage, insufficient fermentation, etc., and achieve the effect of rich and pure aroma and improved quality

Inactive Publication Date: 2013-04-24
宜宾市乌蒙韵茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Such technology has the following disadvantages: insufficient fermentation, if the fermentation temperature is incr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0009] Example one:

[0010] The fresh leaves purchased are sieved and graded with a sieve hole of 8mm, and fresh leaves with a bud diameter less than 8 that pass through the sieve are selected as the raw materials for subsequent processing; the fresh leaves after sieving and grading are evenly spread on the withering bed, using hot air Withering, the temperature is 35 degrees, and the time is 3.5 hours to end the withering; put the withered fresh leaves into the kneading machine, and the kneading machine rotates at 40 rpm for 35 minutes to complete the kneading; the kneaded tea balls are scattered and straightened , Put the straightened tea leaves into the fermentation room, the temperature is 42 degrees, the humidity is 75-85%, and the fermentation time is 100 minutes; put the fermented tea leaves into the hot air tank for drying, the temperature is 40 degrees, and the time is 60 minutes. Drying, put the dried tea leaves into a drum-type tea flavoring machine, and intensify the...

Example Embodiment

[0011] Embodiment two:

[0012] Sieving and grading the purchased fresh leaves with a sieve hole of 10mm. Fresh leaves with a bud diameter of less than 10 that pass through the sieve are selected as the raw material for subsequent processing; the sieved and grading fresh leaves are evenly spread on the withering bed, using hot air Withering, the temperature is 47 degrees, and the time is 4 hours to end the withering; put the withered fresh leaves into the kneading machine, and the kneading machine rotates at 43 rpm for 47 minutes, and the kneading is completed; the kneaded tea balls are scattered and straightened , Put the straightened tea leaves into the fermentation room, the temperature is 44 degrees, the humidity is 75-85%, and the fermentation time is 110 minutes; put the fermented tea leaves into the hot air tank for drying, the temperature is 43 degrees, and the time is 65 minutes to complete the drying Dry, put the dried tea leaves into a drum-type tea flavoring machine,...

Example Embodiment

[0013] Embodiment three:

[0014] Sieving and grading the purchased fresh leaves with a sieve hole of 12mm, and selecting the fresh leaves with a bud diameter of less than 12 that pass through the sieve as the raw material for subsequent processing; spread the sieved and grading fresh leaves evenly on the withering bed, using hot air Withering, the temperature is 40 degrees, and the time is 4.5 hours to end the withering; put the withered fresh leaves into the kneading machine, and the kneading machine rotates at 45 rpm for 40 minutes to complete the kneading; the kneaded tea balls are scattered and straightened , Put the straightened tea leaves into the fermentation room, the temperature is 46 degrees, the humidity is 75-85%, and the fermentation time is 130 minutes; put the fermented tea leaves into the hot air tank for drying, the temperature is 45 degrees, and the time is 70 minutes to complete the drying Dry, put the dried tea leaves into a drum-type tea flavoring machine,...

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PUM

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Abstract

The invention discloses a black tea production process which comprises the working procedures of fresh leaf grading, withering, rolling, deblocking, straightening through throwing, fermentation, baking, primary aroma raising, storage, cellaring fermentation, secondary aroma raising, and the like. Through the implementation of the black tea production process disclosed by the invention, the full fermentation of the black tea is ensured, and the aroma raising is implemented adequately, so that the black tea is more full-bodied and purer, and the quality of the black tea is improved.

Description

Technical field [0001] The invention relates to a production process of black tea, which is mainly a production process of black tea through secondary fermentation and secondary aroma enhancement. Background technique [0002] Black tea belongs to fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. The ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 谢国华
Owner 宜宾市乌蒙韵茶业股份有限公司
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