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A kind of black tea processing method free from independent fermentation

A processing method and independent fermentation technology, which is applied in the field of black tea processing, can solve the problems of unsatisfactory degree and uniformity of fermentation, difficulty in controlling the time and temperature of fermentation, affecting product quality and selling price, etc., so as to shorten the processing time Time, soup color apricot yellow and bright, the effect of overcoming quality decline

Active Publication Date: 2015-10-21
重庆君之缘农业开发有限公司
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Picking of fresh leaves: Choose suitable black tea varieties as fresh leaf raw materials, and pick according to the standard of two or three leaves per bud 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 alternately....

Embodiment 2

[0031] (1) Picking of fresh leaves: Choose suitable black tea varieties as fresh leaf raw materials, and pick according to the standard of two or three leaves per bud to keep the tea green evenly. Picking time is 3 pm in fine weather.

[0032] (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 20 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%.

[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 65%. Shaking greens is two processes of shaking greens and cooling greens, which are carried out alternately. The amo...

Embodiment 3

[0042] (1) Picking of fresh leaves: Choose suitable black tea varieties as fresh leaf raw materials, and pick according to the standard of two or three leaves per bud 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 60 minutes, and they are turned 3 times 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 80%. Shaking greens is two processes of shaking greens and cooling greens, which are carried out alternately. The ...

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PUM

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Abstract

The invention discloses a black tea processing method free from independent fermentation, which comprises the steps of picking fresh leaves, drying green leaves, turning green leaves, stacking green leaves, kneading, roughing, drying, sorting, extracting fragrance, and packaging. The invention eliminates the process of independent fermentation in black tea processing, and completes the fermentation in two processes of rolling and roughening, which simplifies the process and reduces the cost. The processed finished tea soup has a bright apricot yellow color and a mellow taste, which meets the tastes 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 black tea free from 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 suitable black tea varieties are used as raw materials, and the black tea is produced by an independent fermentation process ...

Claims

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Application Information

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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
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