A method of making black tea

A production method and technology for black tea, applied in the direction of tea treatment before extraction, can solve the problems of insufficient, uneven withering, uneven drying, etc., and achieve the effects of improving quality and reducing production time.

Active Publication Date: 2016-06-29
湖北龙王垭茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Existing problems: The production of traditional black tea not only takes a long time, but also the wilting is uneven and insufficient, and the drying is uneven and insufficient, and the quality of the produced black tea is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of black tea, the specific steps are as follows:

[0018] (1) Withering, put the tea leaves in the withering machine. The thickness of the tea leaves is 40 cm. First, the cold air is withered for 3 hours, then the hot air is withered for 2 hours, the hot air temperature is 35 °C, and the machine is stopped for 1 hour. Hot air withering for 2 hours, hot air temperature 35°C; during the whole withering process, the tea leaves are turned every 15 minutes;

[0019] (2) kneading, using a kneading machine to knead;

[0020] (3) Fermentation, using automatic fermentation machine fermentation;

[0021] (4) Drying, placing the tea leaves in the dryer, and spreading the thickness of 8-10 cm; one drying, the temperature is controlled at 130 °C, and the time is 10 minutes; the second drying, the temperature is controlled at 120 °C, and the time is 10 minutes. minutes; then take out the tea leaves from the dryer, let cool for 30 minutes; dry in three passes, p...

Embodiment 2

[0024] A preparation method of black tea, the specific steps are as follows:

[0025] (1) Withering, put the tea leaves in the withering machine. The thickness of the tea leaves is 50 cm. First, the cold air is withered for 2 hours, then the hot air is withered for 1 hour, and the hot air temperature is 40℃. Hot air withering for 1 hour, hot air temperature 40 ℃; during the whole withering process, the tea leaves are turned every 15 minutes;

[0026] (2) kneading, using a kneading machine to knead;

[0027] (3) Fermentation, using automatic fermentation machine fermentation;

[0028] (4) Drying, put the tea leaves in the dryer, and spread the thickness of 8-10 cm; one drying, the temperature is controlled at 130 °C, and the time is 15 minutes; the second drying, the temperature is controlled at 120 °C, and the time is 15 minutes minutes; then take out the tea leaves from the dryer, let cool for 30 minutes; dry in three passes, put the tea leaves into the dryer again to dry, ...

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PUM

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Abstract

The invention proposes a method for making black tea, the specific steps are as follows: (1) wilting, place the tea leaves in a wilting machine, spread the tea leaves to a thickness of 40-60 cm, firstly wilt with cold air for 2-3 hours, Then hot air withering for 1-2 hours, hot air temperature 35-40 ℃, stop for 1 hour, then hot air withering for 1-2 hours, hot air temperature 35-40 ℃; Stir once; (2) Knead, use a kneading machine to knead; (3) Ferment, use a fully automatic fermenter to ferment; (4) Dry, put the tea leaves in the dryer, spreading out the thickness of 8-10 cm; Drying, control the temperature at 130°C, and the time is 10-15 minutes; second drying, control the temperature at 120°C, and the time is 10-15 minutes; then take the tea out of the dryer and let it cool for 30-40 minutes; third drying Dry, put the tea leaves into the drier again to dry, control the temperature at 80°C, and the time is 6-10 minutes. The invention can greatly reduce the production time of black tea and improve the quality of black tea.

Description

technical field [0001] The present invention relates to a preparation method of black tea. Background technique [0002] The traditional method of making black tea is withering, rolling, fermenting and drying. [0003] Withering generally adopts indoor natural withering, at room temperature of 20-24°C, relative humidity of 60%-70%, withering for about 18 hours, and adjusting the temperature and humidity by opening and closing doors and windows; [0004] Kneading adopts 30,50 kneading machine; fermentation adopts fermentation chamber method; [0005] For drying, use two drying processes: 110°C-120°C for 10 minutes, and 85°C-95°C for 15 minutes. [0006] Existing problems: the production of traditional black tea not only takes a long time, the withering is uneven and insufficient, the drying is uneven and insufficient, and the quality of the black tea produced is low. SUMMARY OF THE INVENTION [0007] In order to reduce the preparation time of black tea and improve the qu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 郭承君倪德江赵作斌赵昌华黄竞李德文程华富李治升
Owner 湖北龙王垭茶业有限公司
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