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Black tea preparing method

A processing method and technology for black tea, applied in the field of black tea processing, can solve the problems of difficulty in meeting the needs of daily consumption, unsteady control of quality, jerky taste, etc., and achieve the effects of compact and complete shape, shortened fermentation time, and accelerated redness.

Inactive Publication Date: 2014-05-14
贵州紫江富硒茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, due to the lack of raw materials and processing technology, the quality of many black teas cannot be stably controlled. When the tea soup is formed, the color is dark and the taste is jerky, which is difficult to meet the needs of daily consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of black tea processing method, comprises the following steps:

[0032] a. Requirements for fresh leaves: pick fresh leaves of tea trees with a single bud or one bud and one leaf as raw materials, and the buds and leaves are required to be complete, free from diseased and insect buds, without scaly fish leaves, without inclusions, uniform in size, and fresh in color;

[0033] b. Withering: put the fresh leaves indoors, spread the leaves to a thickness of 2 cm, and wither at a room temperature of 20°C for 12 hours, stirring once during this period, until the water content of the buds and leaves reaches 60%;

[0034] c. Kneading: Put the withered leaves into a 35-type rolling machine for 40 minutes, lightly knead for 20 minutes, empty knead for 10 minutes, pressurize for 2 minutes, loosen the pressure for 8 minutes, and knead until the tea leaves are tightly rolled and not broken , the cell disruption rate is 55%;

[0035] d. Fermentation: Evenly and loosely stack...

Embodiment 2

[0041] A kind of black tea processing method, comprises the following steps:

[0042] a. Requirements for fresh leaves: pick fresh leaves of tea trees with a single bud or one bud and one leaf as raw materials, and the buds and leaves are required to be complete, free from diseased and insect buds, without scaly fish leaves, without inclusions, uniform in size, and fresh in color;

[0043] b. Withering: put the fresh leaves indoors, spread the leaves to a thickness of 2.5 cm, and wither at a room temperature of 22°C for 14 hours, stirring once during the period, until the water content of the buds and leaves reaches 60%;

[0044] c. Kneading: Put the withered leaves into a 35-type rolling machine for 50 minutes, gently knead for 30 minutes, empty knead for 10 minutes, pressurize for 2 minutes, loosen the pressure for 8 minutes, and knead until the tea leaves are tightly rolled and not broken , the cell disruption rate is 60%;

[0045] d. Fermentation: Evenly and loosely stack...

Embodiment 3

[0051] A kind of black tea processing method, comprises the following steps:

[0052] a. Requirements for fresh leaves: pick fresh leaves of tea trees with a single bud or one bud and one leaf as raw materials, and the buds and leaves are required to be complete, free from diseased and insect buds, without scaly fish leaves, without inclusions, uniform in size, and fresh in color;

[0053] b. Withering: put the fresh leaves indoors, spread the leaves to a thickness of 3 cm, wither at a room temperature of 25°C for 16 hours, turn them twice during this period, until the water content of the buds and leaves reaches 70%;

[0054] c. Kneading: put the withered leaves into a 35-type rolling machine for 60 minutes, gently knead for 40 minutes, empty knead for 10 minutes, pressurize for 2 minutes, loosen the pressure for 8 minutes, and knead until the tea leaves are tightly rolled and not broken , the cell disruption rate is 65%;

[0055] d. Fermentation: Evenly and loosely stack th...

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PUM

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Abstract

The invention discloses a black tea preparing method which comprises the flowing steps: withering, rolling, fermenting, primarily baking, baking to achieve the enough dry weight, packing and storing in a storage. The bar shape of black tea prepared by adopting the method is round, tight and straight, the golden tips are obvious, the fragrance has a pekoe flavor and is clear, refreshed and lasting, the honey flavor is obvious, the tea water is right and bright, the taste is thick, cool and sweet, bottom bud leaves are complete, and the tea is even in color and luster and excellent in quality.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling, fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. [0003] The polyphenols and flavonoids contained in black tea are oxidized and fermented in the air, and the fermentation reduces the tea polyphenols and tannins in the tea, producing new components and alcohols such as theaflavins and thearubigins , aldehydes, ketones, esters and other aromatic substances. Theaflavins and thearubigins, as the main oxidation products formed during the fermentation process of black tea, are the material basis for the characteristics of "thick, strong and fresh" black tea soup, play an important role in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
Inventor 吴俊宏
Owner 贵州紫江富硒茶业有限公司
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