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Production method of cup black tea

A production method and technology of black tea, which is applied in the production field of cupped black tea, can solve the problems of insufficient natural mellowness, disparity in quality of black tea, and jerky taste, etc., and achieve a bright orange-red soup, rich and delicious taste, and bright red and yellow leaves at the bottom Effect

Inactive Publication Date: 2014-03-12
SUZHOU DENGWEI TEA
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The quality of black tea produced by the traditional black tea production method is very different, the quality cannot be guaranteed, the natural mellowness is not enough, the color is dark, and the taste is jerky

Method used

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  • Production method of cup black tea

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Embodiment Construction

[0021] The present invention will be described in detail below in conjunction with the accompanying drawings.

[0022] Such as figure 1 Shown is a production method of cupped black tea, the method may further comprise the steps:

[0023] S1: Pick fresh tea leaves, select the green leaves with strong teeth, strong leaves, fat and fruit trees in the gap between the next and second teeth, and manually remove impurities such as old miscellaneous leaves;

[0024] S2: Place the picked fresh tea leaves on the fresh tea leaf withering machine to wither naturally indoors. The thickness of the fresh tea leaves is 1.5-2 cm, and the withering time is about 15-20 hours. Open according to the moisture content of the fresh tea leaves fan blowing;

[0025] S3: Knead the withered tea leaves, put the tea leaves into the kneading machine for kneading, the kneading time is 45 to 60 minutes, no pressure is applied at the beginning of kneading, pressure is applied in the middle, and pressure and ...

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Abstract

The invention relates to a production method of cup black tea. The method comprises the following steps: S1, picking fresh tea leaves, and selecting according to a standard of one bud and two leaves; S2, wilting the selected fresh tea leaves naturally indoors on a wilting machine, and turning on a fan to blow natural wind according to the water content of the fresh tea leaves; S3, rolling the wilted tea leaves; S4, fermenting the rolled tea leaves; S5, drying the fermented tea leaves with gross fire; S6, drying the tea leaves with enough fire; and S7, charging nitrogen and packaging the tea leaves, which are dried with enough fire, into small packages. Through changing the production method of the black tea, the quality on the aspects of color, fragrance and taste is greatly improved, the made black tea is fragrant and sweet, the taste is rich and fresh, the liquor color is orange red and bright, the tea grounds are red-yellow and bright, and the astringency is high.

Description

technical field [0001] The invention relates to a production method of tea, in particular to a production method of cup-infused black tea. Background technique [0002] Tea is one of the three major beverages in the world. After thousands of years of precipitation, my country's tea culture has a long history and enjoys a high reputation in the world. Tea is not only a drink, but also a culture. Black tea is a kind of Chinese tea, black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparagus Amino acid and other nutrients. During the fermentation process of black tea, the chemical reaction of polyphenols makes the chemical components in the fresh leaves change greatly, producing theaflavins, thearubigins and other components, and its aroma is significantly increased compared with fresh leaves, forming the unique color and aroma of black tea. ,taste. Black tea can help gastrointe...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 朱永良
Owner SUZHOU DENGWEI TEA
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