Production method for high-aroma and fresh-sweet type black tea

A production method and sweet-clearing technology, which is applied in tea treatment before extraction, etc., can solve the problems of insufficient aroma and weak sweetness of black tea soup, and achieve the effect of improving aroma and taste, golden and bright soup color, and strong aroma

Inactive Publication Date: 2014-01-29
厦门清雅源科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production method of black tea is generally 100% fermentation m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Mix the fresh leaves of the wild Wuyi Mountain vegetable tea variety with one bud and two leaves, the fresh leaves of the Taiwan alpine black tea tree, and the fresh leaves of the Qingxin Oolong tea tree in a mass ratio of 3:4:3, and spread the mixed fresh leaves In the bamboo plaque, the thickness is 5cm, put the bamboo plaque on the shelf, adjust the indoor temperature to 37°C, and use the circulating wind to wither at a wind speed of 3m / s, and the withering time is 3 hours. Take out the withered tea leaves, place them in a kneading machine, adjust the kneading machine speed to 15r / min, and knead for 40min. Take out the tea leaves and mix them evenly, spread them evenly in the bamboo plaques, the thickness of the tea leaves is 1cm, spray the tea leaves with clean water, and the amount of water sprayed per square meter is 50mL. The tea leaves are placed in a kneading machine for the second kneading. The kneading machine speed is 50r / min, and the kneading time is 20min....

Embodiment 2

[0028] The picked fresh leaves of wild Wuyi Mountain vegetable tea varieties with one bud and two leaves, fresh leaves of Taiwan high mountain black tea trees, and fresh leaves of Qingxin oolong tea trees were mixed according to the mass ratio of 3:4:3, and the fresh leaves of the mixed tea leaves were flattened Lay in bamboo plaques with a thickness of 8cm. Put the bamboo plaques on the shelf, adjust the indoor temperature to 37°C, and use circulating wind to wither at a wind speed of 3m / s for 4 hours. Take out the withered tea leaves, place them in a kneading machine, adjust the kneading machine speed to 20r / min, and knead for 45min. Take out the tea leaves, mix them evenly, spread them evenly in the bamboo plaques, the thickness of the tea leaves is 1.5cm, spray the tea leaves with clean water, and the amount of sprayed water per square meter is 60mL. The tea leaves are placed in a kneading machine for the second kneading. The kneading machine rotating speed is 65r / min, and...

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Abstract

The invention relates to a production method for a high-aroma and fresh-sweet type black tea. The production method comprises the following steps: mixing fresh leaves of tea leaves with one bud and two leaves of different tea tree varieties as raw materials according to a certain ratio; carrying out indoor fresh leaf withering by manual control; rolling by adopting a secondary rolling method and carrying out indoor heating and fermentation; after the fermentation is finished, rapidly de-enzyming and carrying out secondary light fermentation; carrying out secondary de-enzyming; finally, drying to obtain the high-aroma and fresh-sweet type black tea. According to the production method for the high-aroma and fresh-sweet type black tea, a conventional black teat production technology is changed so that the prepared black tea not only has rich fragrance, but also has a fresh and sweet mouth feel and is gold and bright in soup color; the quality of the tea is improved effectively and the economic benefits of the tea are improved.

Description

technical field [0001] The invention belongs to the field of black tea processing, and in particular relates to a method for making high-fragrance and clear-sweet black tea. Background technique [0002] As a kind of fully fermented tea, black tea is mild in nature and has various medicinal effects, so it is widely sought after by consumers. The current production method of black tea is generally 100% fermentation mode, which leads to insufficient aroma and weak sweetness of black tea soup. Therefore, to establish a new black tea production mode, mix different tea leaves according to a certain proportion, and adopt a special fermentation process to improve the aroma and sweetness of black tea, which not only changes the flavor of traditional black tea, but also benefits black tea varieties. The extension of black tea will expand the black tea consumption market and improve the economic benefits of black tea. Contents of the invention [0003] The object of the present in...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 王海斌庄慧萍洪斌毅
Owner 厦门清雅源科技有限公司
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