Processing method of black tea

A processing method and black tea technology, applied in tea processing before extraction, climate change adaptation, etc., can solve problems such as difficult quality control, insufficient fermentation, untimely processing, etc., and achieve the effects of improving product quality, expanding the market, and improving work efficiency

Active Publication Date: 2014-02-12
GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese patent CN201110273316.4 discloses a dark tea production process, including finishing, rolling, stacking, drying 1, steaming, pressing, fermenting, and drying. Heaping is all done manually and by experience. The heaping time is long, the middle of the heap is often over-fermented, and the edge of the heap is often under-fermented. The quality is difficult to control, resulting in the color, aroma, taste, shape and quality of the bottom of the finished black tea. , the quality of each batch of tea is different, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and no high-quality dark tea can be produced.
Most of the traditional dark teas are loose in shape, low in aroma and flat in taste, and even over-mugged, sour and sour, and lacking in quality, which poses a great food safety hazard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Picking, picking green tea buds, one bud and one leaf, one bud with two leaves and one bud with three leaves as raw materials.

[0050] (2) To wash the tea, put the green tea buds picked in step (1) into the sieve, and rinse in the pool for 2 minutes. The mountain spring water used must comply with the national GB5749 - 2006 Hygienic Standards for Drinking Water.

[0051] (3) Drying, put the tea leaves washed in step (2) into a bamboo sieve, spread them out with a thickness of 2 cm, put them in the sun for 10 minutes or put them in a dryer for 5 minutes, and control the temperature of the hot air in the dryer to 100 ℃, drying until the tea leaves have no surface water.

[0052] (4) Kneading. Put the dried tea leaves in step (3) into a Type 45 kneading machine and knead for 60 minutes. First knead lightly for 50 minutes without pressure, and then knead with heavy pressure for 10 minutes.

[0053] (5) Picking up the stems, putting the tea leaves obtained in step (4)...

Embodiment 2

[0062] (1) Picking, picking green tea buds, one bud and one leaf, one bud with two leaves and one bud with three leaves as raw materials.

[0063] (2) To wash the tea, put the green tea buds picked in step (1) into the sieve, and rinse in the pool for 3 minutes. The mountain spring water used must comply with the national GB5749 - 2006 Hygienic Standards for Drinking Water.

[0064] (3) Drying, put the tea washed in step (2) into a bamboo sieve, spread out, 3cm thick, put it in the sun for 15 minutes or put it in a dryer for 8 minutes, control the temperature of the hot air in the dryer to 105 ℃, drying until the tea leaves have no surface water.

[0065] (4) Kneading. Put the dried tea leaves in step (3) into a Type 45 kneading machine and knead for 55 minutes. Knead lightly for 45 minutes without pressure, and then knead with heavy pressure for 10 minutes.

[0066] (5) Picking up the stems, putting the tea leaves obtained in step (4) into a stemming machine to pick up the ...

Embodiment 3

[0075] (1) Picking, picking green tea buds, one bud and one leaf, one bud with two leaves and one bud with three leaves as raw materials.

[0076] (2) To wash the tea, put the green tea buds picked in step (1) into the sieve, and rinse in the pool for 2 minutes. The mountain spring water used must comply with the national GB5749 - 2006 Hygienic Standards for Drinking Water.

[0077] (3) Drying, put the tea leaves washed in step (2) into a bamboo sieve, spread them out with a thickness of 3 cm, put them in the sun for 13 minutes or put them in a dryer for 7 minutes, and control the temperature of the hot air in the dryer to 95 ℃, drying until the tea leaves have no surface water.

[0078] (4) Kneading. Put the dried tea leaves in step (3) into a 45-type kneading machine and knead for 50 minutes. First, knead lightly for 40 minutes without pressure, and then knead with heavy pressure for 10 minutes.

[0079] (5) Picking up the stems, putting the tea leaves obtained in step (4)...

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PUM

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Abstract

The invention provides a processing method of black tea, which comprises the steps of picking, washing, baking-sunning, rolling, stalk picking, impurity removal, classification, steam-sunning, shaping, low-temperature baking and packing. Tea leaves are sunned for 10-15min in the sun, and then put into a rolling machine for rolling; evaporation to dryness and sunshine insolation are performed for several times; circulation and repetition are performed for several times; the low-temperature baking is performed; the finished black tea is obtained. The black tea processed by the processing method has the characteristics that the black tea is regular in shape, jet black and fat-liquoring in color and lustre, black yellow, bright and amber in brewed color and lustre, mellow and sweet in taste, nectar-fragrance, smooth, pure in flavor, bitter-free, rich and lasting in fragrance, yellow brown and uniform in leaf bottom, durable, diversified in shape, and stable in quality.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of black tea. Background technique [0002] There are hundreds of chemical substances in black tea, such as proteins, amino acids, vitamins and other substances that can increase human nutrition, as well as substances that can prevent diseases such as tea polyphenols, caffeine, lipopolysaccharides, etc. With the effect of reducing fat and losing weight, dark tea has become the development direction of the tea industry. [0003] At present, the basic technological process of most black tea production is greening, initial kneading, fermenting, re-kneading, and baking. For example, Chinese patent CN201110273316.4 discloses a dark tea production process, including finishing, rolling, stacking, drying 1, steaming, pressing, fermenting, and drying. Heaping is all done manually and by experience. The heaping time is long, the middle of the heap is often over...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCY02A40/90
Inventor 覃世勇
Owner GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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