Production process for red tea

A production process, black tea technology, applied in tea treatment before extraction, etc., can solve the problems of long tea processing time and low production efficiency, shorten the time of withering and rolling, improve production efficiency, and have a mellow and refreshing taste

Active Publication Date: 2013-11-27
JURONG RONGBEI TEA CULTURE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The whole tea processing takes a long time li

Method used

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  • Production process for red tea

Examples

Experimental program
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Effect test

Embodiment 1

[0016] Spread the fresh leaves thinly, the leaf thickness is 1cm, the drying temperature is 22°C, the relative humidity is 55%, the drying time is 20min, and the leaves are turned twice when drying; shake the fresh leaves after drying, and put them on the shelf Dissipate heat, per 1m 2 Spread 1.0kg of fresh leaves, keep the room temperature at 20°C, and the relative humidity at 65%. Freeze the withered fresh leaves for 2 hours in a freezer at -10°C; spread the frozen leaves thinly at room temperature with a fan and blow them in order to avoid the formation of a large amount of condensation on the surface of the tea leaves, and thaw until the tea leaves become soft again. The tea leaves are kneaded by a rolling machine, and the kneading is pressed in the order of "light-heavy-light", with light pressure as the main method, and the time is 15 minutes until the tea leaves are rolled into strips; after the kneaded leaves are wrapped with wet gauze, they are placed in a bamboo siev...

Embodiment 2

[0018] Spread the fresh leaves thinly, the leaf thickness is 2cm, the drying temperature is 28°C, the relative humidity is 75%, the drying time is 60min, and the leaves are turned twice when drying; shake the fresh leaves after drying, and put them on the shelf Dissipate heat, per 1m 2 Spread 1.5kg of fresh leaves, keep the room temperature at 23°C, and the relative humidity at 75%. Freeze the withered fresh leaves in a freezer at -15°C for 3 hours; spread the frozen leaves thinly at room temperature with a fan and blow them in order to avoid the formation of a large amount of condensed water on the surface of the tea leaves, and thaw until the tea leaves become soft again. The tea leaves are kneaded with a rolling machine, and the kneading is pressed in the order of "light-heavy-light", with light pressure as the main method, and the time is 30 minutes until the tea leaves are formed into strips; after the kneaded leaves are wrapped with wet gauze, they are placed in a bamboo...

Embodiment 3

[0020] Spread the fresh leaves thinly, the leaf thickness is 1.5cm, the drying temperature is 25°C, the relative humidity is 65%, the drying time is 40min, and the leaves are turned twice when drying; shake the fresh leaves after drying, and put them on the shelf Dissipate heat from above, every 1m 2 Spread 1.2kg of fresh leaves, keep the room temperature at 22°C and 70% relative humidity. Freeze the withered fresh leaves in a freezer at -12°C for 2 hours; spread the frozen leaves thinly at room temperature with a fan and blow them in order to avoid the formation of a large amount of condensation on the surface of the tea leaves, and thaw until the tea leaves become soft again. The tea leaves are kneaded by a rolling machine, and the kneading is pressed in the order of "light-heavy-light", with light pressure as the main method, and the time is 20 minutes until the tea leaves are rolled into strips; after the kneaded leaves are wrapped with wet gauze, they are placed in a bamb...

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Abstract

The invention discloses a production process for red tea. The production process comprises the following steps of: (1) fresh leaf withering; (2) freezing; (3) thawing; (4) rolling; (5) fermenting; (6) drying. According to the production process for the red tea, the withering process normally only needs 1-2 hours, and the rolling process needs 15-30 minutes; by carrying out the thawing process, the cell membrane permeability can be increased, the enzymatic oxidation of polyphenol materials can be accelerated, and the withering time and the rolling time are greatly shortened by at least 6 hours than a traditional method, so that the production efficiency is improved; the red tea produced by utilizing the production process has the advantages that the flavor is mellow and tasty, the liquor color and leaves are red and bright, and the quality is high.

Description

technical field [0001] The invention relates to a production process of tea, in particular to a production process of black tea. Background technique [0002] The withering of Kungfu black tea takes too long, usually more than 8 hours, and the degree of withering is difficult to grasp. After withering, in order to achieve a higher cell fragmentation rate when rolling, the rolling time is also longer, generally more than 1 hour. The whole tea processing takes a long time like this, and the production efficiency is low. Contents of the invention [0003] Purpose of the invention: the purpose of the present invention is to provide a production process of black tea, in order to shorten the processing time and make black tea with better color and mouthfeel. [0004] Technical solution: In order to realize the above-mentioned purpose of the invention, the technical solution adopted in the present invention is: [0005] A kind of manufacture craft of black tea, comprises the s...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 王灿
Owner JURONG RONGBEI TEA CULTURE CO LTD
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