YE JIAN dark tea and processing method thereof

A processing method and technology of black tea, which is applied in tea treatment before extraction, etc., can solve the problem that the leaf bottom is sapropelic and cannot process fresh and tender tea, so as to achieve the effect of mellow tea taste, pure aroma and improvement of tea quality

Active Publication Date: 2014-06-04
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

[0067] The black tea is prepared by the following steps:

[0068] (1) Raw material collection: pick single bud tea with high tenderness;

[0069] (2) Activation and aroma enhancement: spread the tea leaves in step (1) evenly in a constant temperature room, activate them at 20°C for 4 hours, until the moisture content of fresh leaves is 60%;

[0070] (3) Lightly kill the green tea: lightly kill the tea leaves obtained in step (2), the amount of tea is 3 kg, the fire temperature is 150 ℃, and the greening time is 5 minutes; until the greening leaves show the following characteristics:

[0071]

[0072] (4) Kneading: kneading the green leaves obtained in step (3) without pressure for 10 minutes, light pressure for 15 minutes, heavy pressure for 10 minutes, light pressure for 15 minutes, and pressureless for 10 minutes;

[0073] (5) De-blocking and stripping: break up and straighten the rolled tea leaves obtained in step (4);

[0074] (6) Intermittent temperature control and ...

Embodiment 2

[0079] The black tea is prepared by the following steps:

[0080] (1) Raw material collection: harvesting single bud tea with high tenderness;

[0081] (2) Activation and aroma enhancement: spread the tea leaves in step (1) in a constant temperature room, and activate them at a temperature of 30°C for 4.8 hours, until the moisture content of fresh leaves is 50%;

[0082] (3) Light-fixing: lightly fixing the tea leaves obtained in step (2), the fire temperature is 200°C, and the fixing time is 6 minutes; until the green leaves show the following characteristics:

[0083]

[0084] (4) Kneading: kneading the green leaves obtained in step (3) without pressure for 15 minutes, light pressure for 10 minutes, heavy pressure for 15 minutes, light pressure for 10 minutes, and pressureless for 15 minutes;

[0085] (5) De-blocking and stripping: break up and straighten the rolled tea leaves obtained in step (4);

[0086] (6) Intermittent temperature control and alcoholization: keep t...

Embodiment 3

[0091] The black tea is prepared by the following steps:

[0092] (1) Raw material collection: harvesting single bud tea with high tenderness;

[0093] (2) Activation and aroma enhancement: spread the tea leaves in step (1) in a constant temperature room, and activate them at 25°C for 5 hours, until the moisture content of fresh leaves is 54%;

[0094] (3) Light-fixing: lightly fixing the tea leaves obtained in step (2), the fire temperature is 180°C, and the fixing time is 5.5 minutes; until the fixing leaves show the following characteristics:

[0095]

[0096] (4) Kneading: kneading the green leaves obtained in step (3) without pressure for 12 minutes, with light pressure for 12 minutes, with heavy pressure for 10 minutes, then with light pressure for 12 minutes, and without pressure for 12 minutes;

[0097] (5) De-blocking and stripping: break up and straighten the rolled tea leaves obtained in step (4);

[0098] (6) Intermittent temperature control and alcoholization...

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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 involves a kind of tea and its processing methods. Specifically, it is a black tea with high tender tea as raw materials. Background technique [0002] Black tea has a long history in our country. Traditional large black tea is generally used with high maturity old leaves, which are processed by high temperature killing, twisting, wattic fermentation, drying, etc.The leaf bottom is mixed.With the improvement of the quality of tea, in recent years, people have begun to study black tea processing methods based on tender leaves as raw materials. For example, CN102388995A records a black tea processing method.Fresh leaves of leaf and single -piece tea trees are raw materials, which are processed by fresh leaves, killing, twisting, omet fermentation, drying, and fragrance; CN101779707A records a method of making black tea thin slices., Curber, Wald, Dry, Two Steaming, and Steaming Modeling. Invention content [0003] The purpose of the present inv...

Claims

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Application Information

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Patent Type & Authority Patents(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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