A kind of black tea preparation technology

A preparation process and technology of black tea, applied in the field of fermentation, drying and preparation of black tea, processing steps of withering, rolling, and black tea preparation process, can solve the problems of tea loss of nutrients, loss of aroma, etc., to achieve good quality, uniform color and luster on the surface of tea leaves, The effect of clear and uniform color of tea soup

Active Publication Date: 2016-01-20
贵州省凤冈县红魅有机茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this drying adopts the traditional one-time drying method, and the tea leaves are prone to lose nutrients and inherent aroma due to the long drying time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Using Xianhu tea as a processing raw material, the preparation method is: picking fresh Xianhu tea leaves, withering in the air-conditioned room, temperature control at 20℃, humidity at 65%, thin spreading 1cm, fermentation method at constant temperature of 20℃ for 6h , The drying method is low temperature first and then high temperature, initial drying 3h at 65℃, and re-drying 1h at 110℃.

Embodiment 2

[0019] Using Xianhu tea as the processing raw material, the preparation method is: picking fresh Xianhu tea leaves, withering in the air-conditioned room, temperature control at 15℃, humidity of 70%, thin spreading 2cm, fermentation method at constant temperature of 25℃ for 7h , The drying method is low temperature first, high temperature, initial drying 3h at 80℃, and second drying at 100℃ for 2h.

Embodiment 3

[0021] Using Xianhu tea as the processing raw material, the preparation method is: picking fresh Xianhu tea leaves, withering in the air-conditioned room, temperature control at 30℃, humidity of 85%, thin spreading 3cm, fermentation method for 8h at a constant temperature of 30℃ , The drying method is the temperature is low first and then high, the first drying is 2h at 80℃, and the second drying is 2h at 110℃.

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PUM

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Abstract

The invention discloses a preparation process of novel black tea, and belongs to the technical field of black tea preparation. The black tea is prepared by taking faery lake tea as a raw material for processing. The preparation method comprises the following steps: picking fresh faery lake tea leaves; withering the fresh faery lake tea leaves in an air-conditioning room under the conditions that the temperature is controlled within 10 DEG C to 30 DEG C, the humidity is controlled within 60% to 85% and the stacking thickness of the faery lake tea leaves is controlled within 1cm to 3cm; fermenting at a constant temperature of 20 DEG C to 30 DEG C for 5 to 10 hours; and drying in a manner of from the low temperature to the high temperature, wherein the primary drying is performed at 60 DEG C to 80 DEG C for 2 to 4 hours and then the secondary drying is performed at 100 DEG C to 120 DEG C for 1 to 3 hours. According to the method, the black tea provided by the invention is prepared by taking the faery lake tea as the raw material instead of raw materials for processing traditional black tea, is rich in fragrance, slightly sweet, red and bright in liquor color, mellow in taste and has red, bright and uniform soaked tea leaves.

Description

Technical field [0001] The invention relates to a black tea preparation process, in particular to a method for preparing black tea through withering, rolling, fermentation and drying in a processing procedure, and belongs to the technical field of black tea processing. Background technique [0002] Black tea originated in Tongmuguan Village, Xingcun Town, Wuyishan City, China. It is the tea with the largest international tea production and consumption, accounting for about 80% of the world's total tea trade. Gongfu black tea is a black tea unique to China. Minhong Gongfu is a treasure of traditional Gongfu black tea. It has political and Gongfu, Tanyang Gongfu, and Bailin Gongfu. As a drink, black tea is rich in substances, not only tastes refreshing, but also has a variety of health effects. The taste substances and functional components of black tea include tea polyphenols, amino acids, caffeine, soluble sugars, theaflavins, thearubigens, etc.; at the same time, it can refresh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 张锦碧张寿文
Owner 贵州省凤冈县红魅有机茶业有限公司
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