Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Independent-fermentation-free pan-fired black tea processing method

A processing method and independent fermentation technology, applied in tea treatment before extraction, etc., can solve problems such as unsatisfactory degree and uniformity of fermentation, difficulty in controlling fermentation time and temperature, affecting product quality and selling price, etc., to achieve The effect of overcoming quality decline, shortening processing time, and large consumer demand

Active Publication Date: 2015-05-13
重庆君之缘农业开发有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing black tea processing methods, there is an independent fermentation process, but the fermentation time and temperature are difficult to control, resulting in unsatisfactory degree and uniformity of fermentation, resulting in sour taste, less mellow and refreshing taste of finished tea. Darkness, cloudy soup, etc., greatly affect the quality and price of the product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Picking of fresh leaves: Choose high-flavor oolong tea varieties as fresh leaf raw materials, and pick according to the standard of one bud with two or three leaves to keep the tea green evenly. Picking time is 10:00 a.m. in fine weather.

[0021] (2) Airing: In the airing field, the ground temperature is about 30°C, and the fresh leaves are placed on the airing cloth and spread evenly and thinly. The drying time is 30 minutes, and they are turned twice during the period to keep the degree of drying uniform. It is advisable for the leaves to be half drooping, the leaf surface to lose luster slightly, and the grass smell to be emitted, and the weight loss rate is about 10%.

[0022] (3) Greening: Dry the green leaves and move them into the air-conditioned room for greening. The temperature in the air-conditioned room is controlled at 20°C and the relative humidity is 70%. Shaking greens is two processes of shaking greens and cooling greens, which are carried out alt...

Embodiment 2

[0031] (1) Picking of fresh leaves: Choose high-flavor oolong tea varieties as fresh leaf raw materials, and pick according to the standard of one bud with two or three leaves to keep the tea green evenly. Picking time is 2:00 pm in fine weather.

[0032] (2) Airing: In the airing field, the ground temperature is about 30°C. The fresh leaves are placed on the airing cloth and spread evenly. The drying time is 20 minutes, and they are turned twice during the period to keep the degree of drying uniform. It is advisable for the leaves to be half drooping, the leaf surface to lose luster slightly, and the grass smell to be emitted, and the weight loss rate is about 10%.

[0033] (3) Greening: Dry the green leaves and move them into the air-conditioned room for greening. The temperature in the air-conditioned room is controlled at 18°C ​​and the relative humidity is 80%. There are two processes of shaking greens and cooling greens, which are carried out alternately. The amount of ...

Embodiment 3

[0042] (1) Picking of fresh leaves: Choose high-flavor oolong tea varieties as fresh leaf raw materials, and pick according to the standard of one bud with two or three leaves to keep the tea green evenly. Picking time is 5 pm in fine weather.

[0043] (2) Airing: in the airing field, the ground temperature is about 30°C, and the fresh leaves are placed on the airing cloth and spread evenly and thinly. The drying time is about 45 minutes, and it is turned once during the period to keep the degree of drying uniform. . It is advisable for the leaves to be half drooping, the leaf surface to lose luster slightly, and the grass smell to be emitted, and the weight loss rate is about 10%.

[0044] (3) Greening: Dry the green leaves and move them into the air-conditioned room for greening. The temperature in the air-conditioned room is controlled at 22°C and the relative humidity is 65%. There are two processes of shaking greens and cooling greens, which are carried out alternately....

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing method of roasted black tea free of independent fermentation, which comprises picking fresh leaves, drying, drying, stacking, rolling, initial frying, re-stirring, sorting, roasting, and packaging. The invention eliminates the process of independent fermentation in black tea processing, and at the same time learns from the green tea frying process to quickly stop the fermentation and fix the contents of the tea leaves. The process of the invention is simple, the cost is low, and the processed finished tea soup has a bright apricot yellow color, a sweet and refreshing taste, and a strong sweet aroma, which meets the taste of modern consumers.

Description

technical field [0001] The invention belongs to the technical field of tea product processing, and in particular relates to a processing method of roasted black tea without independent fermentation. Background technique [0002] Fujian Province is a large tea-producing province in my country, rich in tea tree resources and the birthplace of black tea. "Zhengshan Souchong" and "Three Great Kung Fu" are famous all over the world. In the existing black tea processing methods, there is an independent fermentation process, but the fermentation time and temperature are difficult to control, resulting in unsatisfactory degree and uniformity of fermentation, resulting in sour taste, less mellow and refreshing taste of finished tea. Darkness, cloudy soup and other performances have greatly affected the quality and price of the product. [0003] The fresh leaves of varieties suitable for making black tea are used as raw materials, and at a temperature of 22-30°C, an independent ferm...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 张磊杨如兴陈芝芝邬龄盛高香凤
Owner 重庆君之缘农业开发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com