Huangguanyin black tea processing technology

A Guanyin black tea, processing technology, applied in the direction of tea treatment before extraction, etc., can solve the problems of excessive volatilization of aromatic substances, increase of harmful substances of trans-2-vinylaldehyde, unfavorable human health, etc., to improve product quality and golden color Effect

Inactive Publication Date: 2013-11-20
贵州省湄潭县黔茗茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most black tea merchants mainly focus on the selection of tea varieties and planting grounds, but there is not much improvement in the production process of black tea. For example, in the black tea processing process, after being kneaded by a rolling machine, the tea will be contaminated with a small amount of harmful bacteria. If an anti-virus process is carried out before fermentation, the black tea produced cannot achieve the desired effect; at the same time, in the later stage of fermentation, under the action

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The first step is to carry out the material selection process, using the young leaves of Huangguanyin as raw materials, select young leaves with one bud and one leaf or one bud and two leaves, and then wash with clean water to wash off the residual pesticides on the young leaves, and then dry them naturally. It should be noted that the young leaves of Huangguanyin should not exceed one day from picking to material selection.

[0020] The second step is to carry out the withering process, evenly spread the washed young leaves of Huang Guanyin on the withering bed, the thickness is preferably 3-5cm, and then turn on the hot air blower on the withering bed, and adjust its temperature to make it reach 60-70°C. After 2 to 3 hours, the water content can be reduced to 25% to 28%.

[0021] The third step is to carry out the kneading process. The withered tea leaves are poured into the kneading machine, preferably 125kg / barrel, and kneaded with light pressure. The kneading time ...

Embodiment 2

[0025] The first step is to carry out the material selection process, using the young leaves of Huangguanyin as raw materials, select young leaves with one bud and one leaf or one bud and two leaves, and then wash with clean water to wash off the residual pesticides on the young leaves, and then dry them naturally. It should be noted that the young leaves of Huangguanyin should not exceed one day from picking to material selection.

[0026] The second step is the withering process. Evenly spread the washed young leaves of Huangguanyin on the withering bed, the thickness is preferably 3-5cm, and then turn on the hot air blower on the withering bed, and adjust its temperature to 65 ° C for 2.5 hours Then its water content can be reduced to 26%.

[0027] The third step is to carry out the kneading process. The withered tea leaves are poured into the kneading machine, preferably 125kg / barrel, and kneaded with light pressure. The kneading time is 1.5h.

[0028] The fourth step is ...

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PUM

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Abstract

The invention discloses a Huangguanyin black tea processing technology. The Huangguanyin black tea processing technology utilizes Huangguanyin which is a Tieguanyin-Huangjingui hybrid as a raw material. The Huangguanyin black tea has effects of generating body fluid and clearing heat, inducing dieresis, diminishing inflammation and killing bacteria, removing toxins, and nourishing stomach. The Huangguanyin black tea processing technology improves the existing processing technology, reduces volatilization of aromatic alcohol, geraniol, benzyl alcohol, alpha-phenethyl alcohol, cis-3-vinyl ester and methyl salicylate, and reduces harmful substances such as trans-2-hexenal. Through the Huangguanyin black tea processing technology, the Huangguanyin black tea has a good fragrance, a mellow taste and a golden color.

Description

technical field [0001] The invention relates to a method for producing and processing black tea, in particular to a processing technology for Huangguanyin black tea. Background technique [0002] 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, and sweet and mellow taste. It is a fully fermented tea, which is refined from a series of processes such as withering, rolling, fermentation, and drying, using suitable new tea tree leaves as raw materials. [0003] At present, most black tea merchants mainly focus on the selection of tea varieties and planting grounds, but...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 刘福俊魏矗巍
Owner 贵州省湄潭县黔茗茶业有限责任公司
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