Process for making black tea by tea leaves of ancient tea tree

A technology of tea leaves and tea trees, which is applied in the technical field of tea making black tea

Inactive Publication Date: 2013-12-18
GUIZHOU XISHUI QINYUN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of black tea in the prior art, the processing methods are different, and the taste and quality of the black tea are also different. However, there is no black tea made from the

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] (1) Picking young shoots and leaves

[0021] In early spring, pick 100 kg of fresh buds and leaves from ancient tea trees as raw materials;

[0022] (2) wither

[0023] Spread the picked buds and leaves on a bamboo sieve, place them in a four-sided ventilated withering room, and wither naturally. Because the weather is fine, the time in the withering room is 20 hours;

[0024] (3) kneading

[0025] Manually knead by hand, grab about 4 tea leaves in the same direction and knead continuously in the same direction, knead 120 times, and twist the tea into a rope shape, tight and beautiful;

[0026] (4) fermentation

[0027] In the fermentation workshop, use charcoal fire to boil water to heat and humidify, and add some dead branches and old leaves or tea stumps trimmed from ancient tea trees to the burning charcoal, so that the taste of ancient tea trees and various components of ancient tea trees can be diffused. In the fermentation workshop, the tea leaves are ferment...

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PUM

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Abstract

The invention discloses a process for making black tea by tea leaves of an ancient tea tree. The process comprises the following steps of 1, picking tender shoot leaves; 2, withering; 3, rolling; 4, fermenting until the tea leaves emit rose aroma; 5, drying the tea leaves at low temperature until 90% of water of the tea leaves are removed; and 6, re-roasting, wherein the re-roasting temperature is regulated to 120-130 DEG C, and the re-roasting time is 1 hour. The black tea made by the process is rich in taste, can be soaked in water for a long time, has special rose aroma, and has the effects of refreshing, eliminating fatigue, promoting the secretion of saliva or body fluid, benefiting diuresis, diminishing inflammation, sterilizing, relieving summer heat, strengthening bones, retarding ageing, nourishing and protecting stomach, relaxing blood vessels and the like to a human body after long-time consumption.

Description

technical field [0001] The invention relates to a process for making black tea, in particular to a process for making black tea with tea leaves from ancient tea trees. Background technique [0002] Ancient tea trees refer to teas that have survived for more than a hundred years. There are ancient tea tree communities in Yunnan Banna tea area, Lincang tea area, Pu'er tea area, Guizhou Xishui tea area and other places, and the number is rare. Ancient tea trees are deeply rooted and do not need artificial watering and fertilization. All the required water and nutrients are completed by the roots themselves, so the minerals contained in the tea itself are relatively high. The roots of ancient tea trees go deep into the soil, which is more conducive to absorbing nutrients from the deep underground soil and converting them into nutrients. Therefore, ancient tea trees contain rich substances, and the leaves of ancient tea trees are therefore more resistant to foaming, more fragrant...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 周枞胜
Owner GUIZHOU XISHUI QINYUN TEA IND
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