A method of processing nectar-scented black tea by using Lingyun Pekoe tea

A technology of Lingyun Pekoe tea and nectar, which is applied in the field of tea processing, to achieve the effects of making up for the difficulty of preservation, making the soup red and bright, and improving the utilization of tea tree resources

Active Publication Date: 2016-06-08
广西浪伏六堡茶业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned existing scented black tea and the preparation method of rapid brewing black tea, if used to prepare Lingyun Pekoe tea nectar scented black tea product, the product is difficult to have a tight and even appearance, a dark and lustrous color, a bright orange-red soup, and a sharp aroma. Long-lasting, mellow and refreshing taste, the quality and style characteristics of bright red and even leaf bottom

Method used

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  • A method of processing nectar-scented black tea by using Lingyun Pekoe tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Pick 5kg of fresh leaves of Lingyun Pekoe tea with 1-3 leaves of a bud. Thinly spread the raw materials of fresh leaves on a bamboo sieve and move them outdoors for photothermal withering. The surface temperature of photothermal withering is 25°C, and the time is 25min. The water loss rate of fresh leaves is 7%, and the tea after photothermal withering is obtained. Carry out spreading blue and green processing to it successively again. Spreading green is to spread 60min under the condition of room temperature of 20 DEG C in the blue green booth; described making green is to shake green and cool green and repeat alternately 2 times, each time of shaking green and green is 10min, each time of drying green and green for 1h, and the speed of shaking green and green is 30 revolutions / min. The tea leaves after greening are spread out, and the temperature is controlled and withered for 15 hours at a temperature of 25° C. and a relative humidity of 60%, to obtain the temperatu...

Embodiment 2

[0034] Pick 5kg of fresh leaves of Lingyun Pekoe tea with 1-4 leaves in a bud. Thinly spread the raw materials of fresh leaves on a bamboo sieve and move them outdoors for photothermal withering. The surface temperature of photothermal withering is 28°C for 30 minutes, and the water loss rate of fresh leaves is 8%. The tea leaves after photothermal withering are obtained. Carry out spreading blue and green processing to it successively again. Green spreading is to spread green green at room temperature at 18°C ​​for 80 minutes in the blue green booth; the green green is shaken and cool green repeated alternately once, and the time for shaking green green is 5 minutes each time, and the time for drying green green is 1.5 hours each time. 50 rpm. The tea leaves after greening are spread out, and the temperature is controlled and withered for 14 hours at a temperature of 26° C. and a relative humidity of 70%, so as to obtain the temperature controlled and withered tea leaves. T...

Embodiment 3

[0039] Pick 5kg of fresh leaves of Lingyun Pekoe tea with 1-4 leaves in a bud. Thinly spread the raw materials of fresh leaves on a bamboo sieve and move them outdoors for photothermal withering. The surface temperature of photothermal withering is at 30°C for 25 minutes, until the water loss rate of fresh leaves is 5%, and the tea leaves after photothermal withering are obtained. Carry out spreading blue and green processing to it successively again. Green spreading is to stand green green at room temperature at 20°C for 70 minutes; the green green is shaken green and cool green alternately for 3 times, each time for shaking green green is 4 minutes, and each time for drying green green is 2.0h. 40 rpm. After greening, the tea leaves are spread out and withered under temperature control for 18 hours at a temperature of 20°C and a relative humidity of 55%. The temperature-controlled and withered tea leaves are then subjected to air kneading, medium pressure, heavy pressure, l...

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Abstract

The invention relates to a method for preparing nectar-flavor black tea from Lingyun pekoe. The method comprises the following steps: 1, picking fresh leaves; 2, withering for 25-30 minutes under a photo-thermal condition at the temperature of 25-30 DEG C, spreading, and shaking; 3, carrying out temperature control withering for 14-20 hours under the conditions that the temperature is 20-26 DEG C and the relative humidity is 55-80%; 4, carrying out primary rolling, namely carrying out air rolling, slight pressing, heavy pressing and slight pressing; 5, fermenting for 3-6 hours under the condition that the temperature is 23-26 DEG C and the relative humidity is above 95%; 6, carrying out primary drying, namely controlling the temperature at a gross fire air inlet to be 120 DEG C, and drying until the water content is 50-60%; 7, carrying out stack-covering for 1-3h under the conditions that the temperature is 25-27 DEG C and the humidity is above 90%; 8, re-rolling, namely carrying out slight pressing, heavy pressing and slight pressing; 9, drying until the water content is 5-6% with a full fire at the temperature of 100-120 DEG C so as to obtain the nectar-flavor black tea. The nectar-flavor black tea is compact and even in tea bars, black-bloom and glossy in color, lasting in nectar flavor, fresh and mellow in taste, after-taste and sweet, and tea water is red and bright.

Description

technical field [0001] The invention belongs to the field of tea processing, and relates to a method for processing nectar-flavored black tea by using Lingyun pekoe tea. Background technique [0002] Lingyun Pekoe Tea, formerly known as Baimao Tea, is named for its leaves covered with pekoe. It is mainly produced in the area of ​​Cenwanglao Mountain and Qinglong Mountain in Lingyun County, which is shrouded in clouds and mist all the year round. The unique natural environment makes Lingyun Baihao tea a rookie among famous Chinese teas with its five characteristics of emerald color, richness, mellow aroma, strong flavor and resistance to brewing. The Lingyun Pekoe tea tree variety is high-quality, widely adaptable, and the only national-level local cultivar in Guangxi. The buds and leaves of this variety are thick and thick. At present, the planting area in Guangxi has exceeded 300,000 mu. Due to the high ratio of phenol / ammonia in the fresh leaves of Lingyun Pekoe tea tree...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 黄大雄黄秀兰覃福方黄尤新贺汤强罗国包陆崇绍
Owner 广西浪伏六堡茶业科技股份有限公司
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