A kind of preparation method of black tea

Abstract

The invention relates to a preparation method for black tea. The preparation method comprises the following steps of 1) picking spring tea leaves; 2) spreading the picked tea leaves, wherein the spreading thickness is 2-3 cm, and the spread time is 6-12 hours; 3) withering the tea leaves, wherein the thickness is 2-3 cm, a temperature is 22-28 DEG C, turning the tea leaves every 15 minutes, and the withering time is 4-6 hours; 4) rolling the witheblack tea leaves with hands; 5) fermenting the tea leaves in dark at the temperature of 40-45 DEG C, the fermentation time is 6-8 hours, turning the tea leaves after the tea leaves are fermented one hour in the dark, then turning the tea leaves every 0.5 hour for 3-6 times; adding spread fresh tea leaves with an amount of 10-20% of the weight of the fermented tea until seventy percentages of the sprout leaves turn to black copper color from green; and 6) drying the black copper color tea leaves for two times. For the improvement of a fermentation process, the added unfermented spread fresh leaves contain relatively many theaflavin synthetic substrates such as catechins and the like; parameters are adjusted in cooperation with spreading, fermenting and drying, so that pure quality of Keemun black tea is retained; and the content of the theaflavin is increased.

Description

technical field

[0001] The invention relates to a method for preparing black tea. Background technique

[0002] Black tea is created by fermenting green tea. It is refined from suitable new buds and leaves of tea trees through typical processes such as withering, rolling, fermenting, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. Theaflavins and thearubigins are the main oxidation products formed during the fermentation process of black tea. They are the material basis for the characteristics of black tea soup "thick, strong and fresh". They play an important role in the quality of tea soup and are also a valuable biochemical indicator for quality identification. .

[0003] Theaflavins are compounds with definite pharmacological effects found in tea for the first time. After clinical trials, it has been verified that theaflavins have the effects of regulating blood lipids and preventing cardiovascular diseases, and ...

Examples

Embodiment 1

[0023] Embodiment 1, a kind of preparation of black tea

[0024] A kind of preparation of black tea, comprises the steps:

[0025] 1) Picking: Picking spring tea, the picking standard is mainly one bud and one leaf, one bud and two leaves;

[0026] 2) Spreading: Spread the fresh leaves on the bamboo mat, the spreading thickness is 3cm, the spreading time is 6 hours, and gently turn once every 20 minutes;

[0027] 3) Withering: Put the fresh leaves into the withering tank, the thickness is 2 cm, the temperature is 25°C, and the leaves are turned once every 15 minutes for 5 hours;

[0028] 4) Kneading: Kneading by hand, stop kneading when the tea juice overflows and becomes slightly striped;

[0029] 5) Fermentation: Protect from light, control the temperature at 40°C, relative humidity at 60%, and ferment for 8 hours. Turn the tea leaves after 1 hour of dark fermentation, and then turn the tea leaves 6 times every 0.5 hours; add the weight of fermented tea at the same time T...

Embodiment 2

[0033] Embodiment 2, a kind of preparation of black tea

[0034] A kind of preparation of black tea, comprises the steps:

[0035] 1) Picking: Picking spring tea, the picking standard is mainly one bud and one leaf, one bud and two leaves;

[0036] 2) Spreading: Spread the fresh leaves on the bamboo mat, the spreading thickness is 2cm, the spreading time is 9 hours, and gently turn once every 20 minutes;

[0037] 3) Withering: Put the fresh leaves into the withering tank, the thickness is 3 cm, the temperature is 22°C, and the leaves are turned once every 15 minutes for 6 hours;

[0038] 4) Kneading: Kneading by hand, stop kneading when the tea juice overflows and becomes slightly striped;

[0039] 5) Fermentation: Protect from light, control the temperature at 45°C, relative humidity at 60%, and ferment for 6 hours. After 1 hour of fermentation in the dark, turn the tea leaves, and then turn the tea leaves 3 times every 0.5 hours; add the weight of fermented tea at the same...

Embodiment 3

[0043] Embodiment 3, a kind of preparation of black tea

[0044] A kind of preparation of black tea, comprises the steps:

[0045] 1) Picking: Picking spring tea, the picking standard is mainly one bud and one leaf, one bud and two leaves;

[0046] 2) Spreading: Spread the fresh leaves on the bamboo mat, the spreading thickness is 3cm, the spreading time is 12 hours, and gently turn once every 20 minutes;

[0047] 3) Withering: Put the fresh leaves into the withering tank, the thickness is 2 cm, the temperature is 28°C, and the leaves are turned once every 15 minutes for 4 hours;

[0048] 4) Kneading: Kneading by hand, stop kneading when the tea juice overflows and becomes slightly striped;

[0049] 5) Fermentation: Protect from light, control the temperature at 45°C, relative humidity at 40%, and ferment for 6 hours. Turn the tea leaves after 1 hour of dark fermentation, and then turn the tea leaves 6 times every 0.5 hours; add the weight of the fermented tea at the same ti...

technical field

[0001] The invention relates to a method for preparing black tea. Background technique

[0002] Black tea is created by fermenting green tea. It is refined from suitable new buds and leaves of tea trees through typical processes such as withering, rolling, fermenting, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. Theaflavins and thearubigins are the main oxidation products formed during the fermentation process of black tea. They are the material basis for the characteristics of black tea soup "thick, strong and fresh". They play an important role in the quality of tea soup and are also a valuable biochemical indicator for quality identification. .

[0003] Theaflavins are compounds with definite pharmacological effects found in tea for the first time. After clinical trials, it has been verified that theaflavins have the effects of regulating blood lipids and preventing cardiovascular diseases, and ...

Examples

Embodiment 1

[0023] Embodiment 1, a kind of preparation of black tea

[0024] A kind of preparation of black tea, comprises the steps:

[0025] 1) Picking: Picking spring tea, the picking standard is mainly one bud and one leaf, one bud and two leaves;

[0026] 2) Spreading: Spread the fresh leaves on the bamboo mat, the spreading thickness is 3cm, the spreading time is 6 hours, and gently turn once every 20 minutes;

[0027] 3) Withering: Put the fresh leaves into the withering tank, the thickness is 2 cm, the temperature is 25°C, and the leaves are turned once every 15 minutes for 5 hours;

[0028] 4) Kneading: Kneading by hand, stop kneading when the tea juice overflows and becomes slightly striped;

[0029] 5) Fermentation: Protect from light, control the temperature at 40°C, relative humidity at 60%, and ferment for 8 hours. Turn the tea leaves after 1 hour of dark fermentation, and then turn the tea leaves 6 times every 0.5 hours; add the weight of fermented tea at the same time T...

Embodiment 2

[0033] Embodiment 2, a kind of preparation of black tea

[0034] A kind of preparation of black tea, comprises the steps:

[0035] 1) Picking: Picking spring tea, the picking standard is mainly one bud and one leaf, one bud and two leaves;

[0036] 2) Spreading: Spread the fresh leaves on the bamboo mat, the spreading thickness is 2cm, the spreading time is 9 hours, and gently turn once every 20 minutes;

[0037] 3) Withering: Put the fresh leaves into the withering tank, the thickness is 3 cm, the temperature is 22°C, and the leaves are turned once every 15 minutes for 6 hours;

[0038] 4) Kneading: Kneading by hand, stop kneading when the tea juice overflows and becomes slightly striped;

[0039] 5) Fermentation: Protect from light, control the temperature at 45°C, relative humidity at 60%, and ferment for 6 hours. After 1 hour of fermentation in the dark, turn the tea leaves, and then turn the tea leaves 3 times every 0.5 hours; add the weight of fermented tea at the same...

Embodiment 3

[0043] Embodiment 3, a kind of preparation of black tea

[0044] A kind of preparation of black tea, comprises the steps:

[0045] 1) Picking: Picking spring tea, the picking standard is mainly one bud and one leaf, one bud and two leaves;

[0046] 2) Spreading: Spread the fresh leaves on the bamboo mat, the spreading thickness is 3cm, the spreading time is 12 hours, and gently turn once every 20 minutes;

[0047] 3) Withering: Put the fresh leaves into the withering tank, the thickness is 2 cm, the temperature is 28°C, and the leaves are turned once every 15 minutes for 4 hours;

[0048] 4) Kneading: Kneading by hand, stop kneading when the tea juice overflows and becomes slightly striped;

[0049] 5) Fermentation: Protect from light, control the temperature at 45°C, relative humidity at 40%, and ferment for 6 hours. Turn the tea leaves after 1 hour of dark fermentation, and then turn the tea leaves 6 times every 0.5 hours; add the weight of the fermented tea at the same ti...

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