Processing process for honey flavor black tea

A processing technology and a honey-flavored technology, which is applied in the field of processing technology of honey-flavored black tea, can solve problems such as lack of processing technology of honey-flavored black tea, and achieve the effects of improving withering process and fermentation process, mellow tea aroma and mellow aroma.

Inactive Publication Date: 2014-03-26
FUIZHOU ZHENGAN SHANGGUAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above-mentioned technical problems, the present invention solves t

Method used

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  • Processing process for honey flavor black tea

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1

[0032] A processing technology of honey-flavored black tea specifically includes the following processes:

[0033] (1) Green tea picking;

[0034] (2) Withering:

[0035] Spread it flat on a white cloth for sunlight withering, turning once every 10 minutes;

[0036] (3) Shaking green:

[0037] For the first green shake, the amount of leaves thrown is 1 / 3 of the capacity of the shaker for 1 min, then the green leaves are thinly spread on a bamboo sieve, and left for 1 hour, for the second shake, the amount of leaves thrown is the shaker 1 / 3 of the capacity, for 3 minutes, spread the green leaves thinly on the bamboo sieve. It is advisable that the green leaves do not overlap. Let stand for 1.5h, and perform the third green shake. The leaf volume is 1 / 3 of the capacity of the shaker , Time is about 5min, stand for 8h;

[0038] (4) Kneading;

[0039] (5) Fermentation:

[0040] The temperature of the fermentation room should be maintained at 35℃, the relative humidity shoul...

Example Embodiment

[0051] Example 2

[0052] (1) Green tea picking;

[0053] (2) Withering:

[0054] Spread it flat on a white cloth for sunlight withering, turning once every 12 minutes;

[0055] (3) Shaking green:

[0056] For the first green shake, the amount of leaves thrown is 1 / 3 of the capacity of the shaker for 1.5 minutes, then the green leaves are thinly spread on a bamboo sieve and left for 1 hour, and then the second shake is performed. The amount of leaves thrown is the green shake. 1 / 3 of the capacity of the machine, for 4 minutes, spread the green leaves thinly on a bamboo sieve. It is advisable that the green leaves do not overlap. Let stand for 1.5h and perform the third green shake. The leaf volume is 1 / the capacity of the green shaker. 3. The time is about 6min, and let stand for 8h;

[0057] (4) Kneading;

[0058] (5) Fermentation:

[0059] The temperature of the fermentation room should be maintained at 35°C, the relative humidity should be 92%, the leaf thickness should be 8.5cm, and...

Example Embodiment

[0067] Example 3

[0068] (1) Green tea picking;

[0069] (2) Withering:

[0070] Spread it flat on a white cloth for sunlight withering, turning once every 14min;

[0071] (3) Shaking green:

[0072] For the first shake, the amount of leaves thrown is 1 / 3 of the capacity of the shaker for 2 minutes, then the green leaves are thinly spread on a bamboo sieve, and let stand for 1 hour, for the second shake, the amount of leaves thrown is the shaker 1 / 3 of the capacity, for 5 minutes, spread the green leaves thinly on a bamboo sieve. It is advisable that the green leaves do not overlap. Let stand for 1.5h, and perform the third green shake. The leaf volume is 1 / 3 of the capacity of the shaker , The time is about 7min, stand for 8h;

[0073] (4) Kneading;

[0074] (5) Fermentation:

[0075] The temperature of the fermentation room should be maintained at 35℃, the relative humidity should be 94%, the thickness of the spreading leaf should be 9cm, the fermentation time should be 200min, and th...

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Abstract

The invention provides a processing process for honey flavor black tea. The processing process for the honey flavor black tea comprises the processes of tea leaf picking, withering, twisting, fermenting, drying and packaging, and is characterized by also comprising the processes of rocking the tea leaves, making the tea leaves pass through a burnt pot, and baking the tea leaves in a bamboo cage. The prepared black tea has mellow aroma; the tea color is clear and bright after the tea is made; the flavor and the taste of the tea are closest to those of the honey flavor black tea; the processes of rocking the tea leaves, making the tea leaves pass through the burnt pot, and baking the tea leaves in the bamboo cage are innovated; the processes of withering and fermenting are improved; the formation of the special flavor and taste as those of the honey flavor black tea is facilitated.

Description

technical field [0001] The invention relates to a processing technology of honey-flavored black tea. Background technique [0002] Honey scented black tea originally refers to the tea type developed by the Taitung branch of the tea industry improvement factory and successfully produced in Wuhetai, Ruisui Township, Hualien. Oolong has the same effect. Honey-fragrant black tea is bitten by small green leafhoppers (traditionally called "saliva") during the growth of the tea tree, which gives it a unique fruity and honey aroma. When you taste the honey-scented black tea, you can feel the aroma is rich and sweet, similar to pekoe oolong, but it is full of the unique mellow taste of black tea. The production of Honey Fragrance Black Tea uses small-leaf tea trees in the selection of raw materials, and the production method is also slightly different from ordinary black tea, which is more similar to the production method of Pekoe Oolong: kneading, complete fermentation, and killing...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 胡明
Owner FUIZHOU ZHENGAN SHANGGUAN TEA
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