YE JIAN dark tea and processing method thereof

A processing method and technology for dark tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of sapropel-like leaf bottom, unable to process fresh and tender tea leaves, etc., and achieve complete and elastic leaf bottom, beautiful appearance and mellow taste. Effect

Active Publication Date: 2013-06-12
湖南省怡清源茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Since the traditional black tea processing method cannot process fresh and tender tea leaves, the method provided by the invention can solve the problem that the dark tea processed from high-tenderness tea leaves has a sour taste and the bottom of the leaves is sapropelic. Intermittent temperature-controlled alcoholization technology makes the processed high-tenderness black tea slender, oily and shiny, with pure aroma after brewing, bright red and shiny soup, mellow taste, and complete and elastic leaf bottom

Method used

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  • YE JIAN dark tea and processing method thereof
  • YE JIAN dark tea and processing method thereof
  • YE JIAN dark tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Black tea is prepared through the following steps:

[0069] (1) Raw material collection: picking single-bud tea leaves with high tenderness;

[0070] (2) Activation and aroma enhancement: spread the tea leaves in step (1) flat in a constant temperature room, and activate them at 20°C for 4 hours until the water content of fresh leaves is 60%;

[0071] (3) Light greening: Lightly green the tea obtained in step (2), add 3 kg of tea, fire temperature at 150°C, and green green for 5 minutes; until green leaves show the following characteristics:

[0072]

[0073] (4) Kneading: Knead the green leaves obtained in step (3) for 10 minutes without pressure, 15 minutes with light pressure, 10 minutes with heavy pressure, 15 minutes with light pressure, and 10 minutes without pressure;

[0074] (5) Unblocking and straightening: break up and straighten the rolled tea leaves obtained in step (4);

[0075] (6) Intermittent temperature-controlled aging: keep the tea leaves obtain...

Embodiment 2

[0081] Black tea is prepared through the following steps:

[0082] (1) Raw material collection: Harvest single-bud tea leaves with high tenderness;

[0083] (2) Activation and aroma enhancement: Spread the tea leaves from step (1) flat in a constant temperature room, and activate them at 30°C for 4.8 hours until the water content of fresh leaves is 50%;

[0084] (3) Lightly deenzyming: lightly deenzyme the tea obtained in step (2), the fire temperature is 200°C, and the time for deenzyming is 6 minutes; until the finished leaves show the following characteristics:

[0085]

[0086] (4) Kneading: Knead the green leaves obtained in step (3) for 15 minutes without pressure, 10 minutes with light pressure, 15 minutes with heavy pressure, 10 minutes with light pressure, and 15 minutes without pressure;

[0087] (5) Unblocking and straightening: break up and straighten the rolled tea leaves obtained in step (4);

[0088] (6) Intermittent temperature-controlled alcoholization: k...

Embodiment 3

[0094] Black tea is prepared through the following steps:

[0095] (1) Raw material collection: Harvest single-bud tea leaves with high tenderness;

[0096] (2) Activation and aroma enhancement: spread the tea leaves in step (1) flat in a constant temperature room, and activate them at 25°C for 5 hours until the water content of fresh leaves is 54%;

[0097] (3) Lightly de-enzyme: lightly de-enzyme the tea leaves obtained in step (2), the fire temperature is 180°C, and the de-enzyme time is 5.5 minutes; until the de-enzyme leaves show the following characteristics:

[0098]

[0099] (4) Kneading: Knead the green leaves obtained in step (3) for 12 minutes without pressure, 12 minutes with light pressure, 10 minutes with heavy pressure, 12 minutes with light pressure, and 12 minutes without pressure;

[0100] (5) Unblocking and straightening: break up and straighten the rolled tea leaves obtained in step (4);

[0101] (6) Intermittent temperature-controlled aging: keep the ...

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Abstract

The invention discloses YE JIAN dark tea and a processing method thereof. By adopting high-tenderness single-bud and / or one-bud and one-leaf tea as a raw material, through steps of activated aroma enhancement, slight water removing, twisting, deblocking and tea strip tidying, intermittent temperature-controlled alcoholization, pile fermentation, deblocking and tea strip tidying and low-temperature drying, the technical problems that dark tea processed by taking high-tenderness tea as the raw material cannot be easily processed, is sour and rancid in smell and is sapropelic in leaf bottom are solved. The dark tea processed by the processing method disclosed by the invention is exquisite in appearance and is glossy and bright, is pure in aroma, red, bright and glossy in liquor color and mellow in taste after being brewed, and the leaf bottom is complete and elastic.

Description

technical field [0001] The invention relates to a tea and a processing method thereof, in particular to a processing method of black tea using high-tenderness tea leaves as raw materials. Background technique [0002] Dark tea has a long history in my country. Traditional bulk black tea is generally made from old leaves with high maturity, which are processed through high-temperature killing, rolling, fermenting, and drying. The resulting dark tea has a rough shape and a strong taste but not delicate , offal at the bottom of the leaves. With the improvement of people's requirements for tea quality, in recent years people have begun to study the processing method of black tea using young leaves as raw materials. For example, CN102388995A records a processing method of dark tea, which uses a pair of buds with two leaves and three leaves and the same tenderness. The fresh leaves of the tea tree with clamped leaves and single pieces are used as raw materials, which are prepared ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 李玉莲颜益龙张流梅蔡少华黄洁
Owner 湖南省怡清源茶业有限公司
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