High-quality dark green tea and processing technique thereof

A processing technology, black tea technology, applied in the field of high-quality black tea and its processing technology, can solve the problems of bacteria growth, low flowering rate, long flowering cycle, etc., to prevent pollution, improve nutrition and health care value , the effect of shortening the flowering cycle

Active Publication Date: 2014-06-11
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention aims to solve the problems of long flowering cycle, low flowering rate and moldy phenomenon caused by the growth of miscellaneous bacteria in the production of black tea, and provid...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 High-quality dark tea and its processing technology

[0022] Include the following steps:

[0023] Weigh 100kg of dry black tea leaves, spray 20kg of high-enzyme live tea fresh leaf homogenate with a sprayer, control the moisture to 20%, pile them into tea piles, cover with wet cotton cloth, control the temperature within 40°C, and the air relative humidity 90% , piled up for 8h; steamed with 121 ℃ steam for 15s; sprayed a certain amount of high-efficiency flower-inducing agent on the steam-treated tea leaves according to the ratio of the inducer dose to the dry weight of tea leaves: 1mL:80g, and stirred evenly; The tea leaves are pressed and formed, and the density of the tea leaves is moderate; the tea leaves pressed into bricks are cooled and shaped; the temperature and humidity are controlled in sections to produce flowers. The temperature in the first stage is controlled at 25°C-30°C, and the relative air humidity is controlled at 75-80%. Flowering5 I...

Embodiment 2

[0026] Embodiment 2 High-quality dark tea and its processing technology

[0027] Include the following steps:

[0028] Weigh 100kg of dry black tea leaves, spray 10kg of high-enzyme live tea fresh leaf homogenate with a sprayer, control the moisture to 15%, pile them into tea piles, cover with wet cotton cloth, control the temperature at 35°C, and the relative air humidity 80%, Stacked for 5 hours; steam at 110 °C for 10 s; spray a certain amount of high-efficiency flowering inducer on the steam-treated tea leaves according to the ratio of the inducer dose to the dry weight of the tea leaves: 1 mL: 50 g, and stir evenly; use a rectangular container to put the tea leaves Press forming, the tea leaves have moderate density; the pressed tea leaves are cooled and shaped; the temperature and humidity are controlled in sections for blooming, the temperature in the first stage is controlled at 25°C, and the relative air humidity is controlled at 75% for five days; the temperature in ...

Embodiment 3

[0031] Embodiment 3 High-quality dark tea and its processing technology

[0032] Include the following steps:

[0033] Weigh 100kg of dry black tea leaves, spray 25kg of high-enzyme live tea fresh leaf homogenate with a sprayer, control the moisture to 25%, pile them into tea piles, cover with wet cotton cloth, control the temperature at 45°C, and the relative air humidity 95%, Stack for 10h; steam at 121°C for 15s; spray a certain amount of high-efficiency flower-inducing agent on the steam-treated tea leaves according to the ratio of the inducer dose to the dry weight of the tea leaves: 1mL:100g, and stir evenly; use a rectangular container to put the tea leaves Press forming, the tea leaves have a moderate density; the pressed tea leaves are cooled and shaped; the temperature and humidity are controlled in stages to flower, the temperature in the first stage is controlled at 30 °C, and the relative air humidity is controlled at 85% for 4 days; the temperature in the second ...

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PUM

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Abstract

The invention relates to high-quality dark green tea and a processing technique thereof. The processing technique comprises the steps of pile fermentation, tea steaming, fermentation inducer adding, tea leaves pressing, tea leaf fermentation, drying and the like; in the step of pile fermentation, raw dark green tea is added with fresh tea leaf homogenate with high enzyme activity to effectively promote transformation of tea leaf matrix and flavor substance during pile fermentation and provide beneficial growth matrix for eurotium cristatum and other beneficial microorganisms in the fermentation process; the high-efficiency fermentation inducer composed of eurotium cristatum and hansenula debaryomyces hansenii is added to improve the purity of the microbial population, improve the microbial population structure and enable the fermentation period to be shortened to be 3-5 days, the high-quality dark green tea has dense golden flowers and rich arohid flavor, the quality of fu brick tea is remarkably improved and the processing cost is reduced; the environment temperature and the environment humidity in the fermentation process are controlled optimally, the beneficial microorganism population growth is promoted and the quality and the flavor of finished tea are effectively improved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a high-quality dark tea and a processing technology thereof. Background technique [0002] Dark tea is one of the six major types of tea in my country, and it is also a major type of tea unique to my country. Dark tea is favored by consumers because of its lipid-lowering weight loss, blood sugar-lowering, and liver-protecting effects. Fuzhuan, as a very distinctive type of black tea, has been a necessities of life for people in the northwest frontier for many years and has a long drinking history. The special feature of Fu brick tea lies in the unique "flowering" process in the processing process: under the conditions of controlled temperature and humidity, a large number of golden-yellow microbial communities are produced, commonly known as "golden flowers". "Golden Flower", scientific name Eurotium cristatum is an important indicator to determine the quality of Fu brick tea. ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10
Inventor 刘仲华黄建安李勤李娟
Owner HUNAN AGRICULTURAL UNIV
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