Dark tea processing method

A processing method and black tea technology, applied in the field of tea processing, can solve food safety problems, lack of quality, bland taste and other problems, and achieve the effect of drinking safety, stable quality, mellow and sweet taste

Inactive Publication Date: 2013-05-22
刘超建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the traditional dark teas are loose in shape, low in aroma and flat in taste, even over-stac

Method used

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Examples

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Example Embodiment

[0019] The present invention will be further described below in conjunction with the examples, it should be understood that these examples are only used for the purpose of illustration and in no way limit the protection scope of the present invention.

[0020] The embodiment of the present invention adopts the following manufacturing process:

[0021] ⑴Choose tea trees from organic tea gardens, and pick fresh leaves according to one bud, two leaves, three leaves, and four leaves;

[0022] (2) The fresh leaves are withered so that the fresh leaf reduction rate is 6-8%, the withering time: 4-8 hours, and the thickness is 15-20cm;

[0023] (3) Fix the green after withering, and the fixing temperature is 220~240℃;

[0024] (4) Kneading is carried out after fixing, and the kneading time is 20-25 minutes;

[0025] ⑸ Heating and warming up the tea drab: One method is to use a frying dryer to heat up the temperature. The temperature of the frying dryer is 80 to 100°C for 5 to 8 minu...

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PUM

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Abstract

The invention discloses a dark tea processing method. The dark tea processing method is characterized by comprising the following steps of: (1) picking fresh leaves; (2) withering the fresh leaves; (3) then removing water; (4) then twisting for 20-25 minutes; (5) heating tea bases to increase temperature to 50-60 DEG C, then blanking the tea bases and slightly spreading, and reducing the temperature of the tea bases to 35-40 DEG C, wherein the water content of the tea bases is 60%-65%; (6) lining the tea bases by using reed leaves, cladding, and then covering by using a wet cloth for pile fermentation; and (7) drying by using a drying machine for the first time, drying by using a roasting machine for the second time, drying by using the drying machine for the third time, and spreading for airing after drying every time. The dark tea processed by the dark tea processing method disclosed by the invention has the advantages of uniform and strip-shaped outline, jet-black and lubricating color and luster, golden and bright soup color similar to amber, mellow and sweet flavor, rich fragrance, fruit honey aroma, yellow brown and uniform leaf base, stable quality and drinking safety and is a high-quality loose dark tea with unique style.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a black tea processing method. Background technique [0002] The raw material for dark tea production comes from the fresh leaves of tea trees. It is one of the comprehensive industries that carry out economic activities such as planting tea, making tea, and selling tea in order to obtain beverage tea leaves. Dark tea is an important production branch in the tea industry economy. Throughout the ages, black tea has been a favorite drink of people. As early as in the Shennong era more than 2000 BC, there was a legend that "Shennong tasted a hundred herbs, met 72 poisons every day, and solved it in full swing". By the Tang Dynasty, tea had developed into a common drink that was "indispensable for every day". With the development of modern science, hundreds of chemical substances have been found in black tea. Among these substances, some can increase human nutrition, such as protein, ami...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 刘超建
Owner 刘超建
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