Manufacture method of black tea

A production method and technology for black tea, applied in the direction of tea treatment before extraction, can solve the problems of dull soup color, dry and yellow color, and incorrect aroma, and achieve the effects of unique taste, high content of active ingredients and dark color.

Active Publication Date: 2013-12-18
六安皖智知识产权运营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: the color is withered and yellow; the soup color is not bright, the fermentation taste is not strong, and the aroma is not correct

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] The preparation method of black tea comprises the following steps:

[0017] (1) Leaf selection: picking fresh leaves with one bud and one leaf or one bud and two leaves;

[0018] (2) Put the fresh leaves directly into an oven at 180-200°C, blow the hot air over the tea leaves for 5-10 minutes, and leave the leaves;

[0019] (3) Spread the above-mentioned tea leaves on the withering curtain by 3-4 cm, the withering temperature is 42-48°C, the withering time is 1-2 hours, and the leaves are turned every 10-15 minutes;

[0020] (4) Kneading: put the withered tea leaves in a heating pot at 50-60°C, and knead them for 20-30 minutes; cool down to room temperature, let them stand for 3-4 hours, then heat them to 70-80°C, and knead them for 5-10 minutes;

[0021] (5) Primary fermentation: spread the rolled tea leaves in the fermentation room, the thickness of the spread leaves is 8-10 cm, the temperature of the fermentation room is 23-28°C, and the fermentation time is 2-3 hou...

example 2

[0027] The preparation method of black tea comprises the following steps:

[0028] (1) Leaf selection: picking fresh tea leaves with one bud and one leaf or one bud and two leaves;

[0029] (2) Put the fresh leaves directly into an oven at 180-200°C, blow the hot air over the tea leaves for 5-10 minutes, and leave the leaves;

[0030] (3) Spread the above-mentioned tea leaves on the withering curtain by 3-4 cm, the withering temperature is 42-48°C, the withering time is 1-2 hours, and the leaves are turned every 10-15 minutes;

[0031] (4) Kneading: Add the aforementioned tea leaves to a heating pot at 50-60°C, and knead them for 20-30 minutes; cool down to room temperature, spread them for 3-4 hours, then add them to a heating pot at 70-80°C, and knead them for 5-10 minutes. minute;

[0032] (5) One-time fermentation: spread the rolled tea leaves in the fermentation room, the thickness of the spread leaves is 8-10 cm, and a layer of lotus leaves are sandwiched between the s...

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PUM

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Abstract

The invention discloses a manufacture method of black tea. The manufacture method is characterized by comprising the following steps: (1) tea leaf selection: picking fresh leaves with one bud and one leaf or one bud and two leaves; (2) directly feeding the fresh leaves into a drying oven at 180-200 DEG C, blowing hot air to dry the tea leaves for 5-10 minutes in a turning-over manner and discharging the leaves; and (3) spreading the tea leaves on a withering curtain with thickness of 3-4cm at withering temperature of 42-48 DEG C for 1-2 hours, and turning over the tea leaves at intervals of 10-15 minutes. The method adopts secondary fermentation, and the produced black tea has high content of active ingredients, has black color, moist luster, and special and mellow taste, is popular to customers and can be accepted by the customers.

Description

technical field [0001] The invention belongs to the field of tea processing, and more specifically relates to a method for making black tea. Background technique [0002] Black tea is a fully fermented tea, the soup color and the bottom of the leaves are red; the traditional process is: fresh leaves→withering→first kneading→re-kneading→fermentation→drying→refining. Its disadvantages are: the color is withered and yellow; the soup color is not bright, the fermentation taste is not strong, and the aroma is not correct. Contents of the invention [0003] The object of the present invention is to provide a method for making black tea. The method is improved in combination with the traditional black tea processing technology, and the black tea produced has dark color, unique taste and mellow taste. [0004] Technical scheme of the present invention is as follows: [0005] The preparation method of black tea is characterized in that comprising the following steps: [0006] (1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/06
Inventor 汪学兵
Owner 六安皖智知识产权运营有限公司
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