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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 the problem of the lack of a processing technology for honey-flavored black tea in the prior art

Method used

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  • Processing process for honey flavor black tea

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Experimental program
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Effect test

Embodiment 1

[0032] A processing technology for honey-flavored black tea, specifically comprising the following operations:

[0033] (1) Green tea picking;

[0034] (2) Withering:

[0035] Lay it flat on a white cloth for sunlight withering, and flip it every 10 minutes;

[0036] (3) shake green:

[0037] For the first shaking, the amount of leaves thrown is 1 / 3 of the capacity of the shaking machine, and the time is 1 minute. 1 / 3 of the capacity, time 3min, thinly spread the green leaves on the bamboo sieve, it is advisable that the green leaves do not overlap, let it stand for 1.5h, and shake the green leaves for the third time, the amount of leaves is 1 / 3 of the capacity of the green shaker , about 5 minutes, let stand for 8 hours;

[0038] (4) kneading;

[0039] (5) Fermentation:

[0040] The temperature of the fermentation room should be maintained at 35°C, the relative humidity should be 90%, the thickness of the spread leaves should be 8cm, and the fermentation time should be ...

Embodiment 2

[0052] (1) Green tea picking;

[0053] (2) Withering:

[0054] Lay it flat on a white cloth for sunlight withering, and flip it every 12 minutes;

[0055] (3) shake green:

[0056] For the first shake, the amount of leaf thrown is 1 / 3 of the capacity of the green shaker, and the time is 1.5 minutes. 1 / 3 of the machine capacity, time 4min, thinly spread the green leaves on the bamboo sieve, it is advisable that the green leaves do not overlap, let it stand for 1.5h, and shake the green leaves for the third time, the amount of leaves is 1 / of the capacity of the green shaker 3. The time is about 6 minutes, and it is left to stand for 8 hours;

[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 thickness of the spread leaves should be 8.5cm, and the fermentation time should be 190min. Ferment until the tea leaves are orange-yellow and the green gas disappears;...

Embodiment 3

[0068] (1) Green tea picking;

[0069] (2) Withering:

[0070] Lay it flat on a white cloth for sunlight withering, and flip it every 14 minutes;

[0071] (3) shake green:

[0072] For the first shaking, the amount of leaves thrown is 1 / 3 of the capacity of the shaking machine, and the time is 2 minutes. 1 / 3 of the capacity, time 5min, thinly spread the green leaves on the bamboo sieve, it is advisable that the green leaves do not overlap, let it stand for 1.5h, and shake the green leaves for the third time, the amount of leaves is 1 / 3 of the capacity of the green shaker , the time is about 7min, let stand for 8h;

[0073] (4) kneading;

[0074] (5) Fermentation:

[0075] The temperature of the fermentation room should be maintained at 35°C, the relative humidity should be 94%, the thickness of the spread leaves should be 9cm, and the fermentation time should be 200min. Ferment until the tea leaves are orange-yellow and the green gas disappears;

[0076] (6) Over red pot...

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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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