Preparation method of dark tea and dark tea brick

A technology for dark tea and tea bricks, which is applied in the field of dark tea preparation, can solve the problems that tender-leaf tea leaves are easily damaged by high temperature, tea bricks are susceptible to moisture and oxidation, and the yield of tender-leaf tea leaves is low. Rich, green and astringent effect

Active Publication Date: 2016-08-17
贺州市天洲茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The black tea bricks in the prior art are all mixed with large-leaf tea leaves and young-leaf tea leaves. During the fermentation process in the preparation process, because the fermentation time is long and the temperature is high, the young-leaf tea leaves are easily damaged by high temperature, resulting in the deterioration of the young-leaf tea leaves. The yield is low, and after being pressed into tea bricks, the quality and density are not good, and there are many gaps on the surface, which makes the tea bricks more susceptible to moisture and oxidation, especially in the humid and high-temperature environment in the south, and they are often stored for about 2 years. it will spoil

Method used

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  • Preparation method of dark tea and dark tea brick
  • Preparation method of dark tea and dark tea brick

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Raw materials: 100kg of fresh tea leaves

[0033] 1. Preparation of raw materials: pick tea leaves, including large leaf tea and young leaf tea, clean them, and put them in a centralized place for later use;

[0034] 2. Finishing: Use a drum-type greening machine to finish greening, heat it with firewood, wait until the tea leaves are soft, the color turns dark green, the surface is dull, the grass gas is eliminated, the aroma overflows, the thick stems are not easy to break, and they are uniform, that is greening Moderate;

[0035] 3. Kneading: Knead while it is hot, use a tea kneading machine, and load about 20kg each time. In order to make the leaves evenly turn and knead fully, the kneading machine rotates at 30r / min. It is suitable for thick and old leaves to be wrinkled and folded;

[0036] 4. Heap fermentation: choose a clean indoor floor, avoid light and wind, the indoor temperature is 25°C, and the humidity is 70%. Immediately pile up the rolled tea leaves t...

Embodiment 2

[0042] Raw materials: 100kg of fresh tea leaves

[0043] 1. Preparation of raw materials: pick tea leaves, including large leaf tea and young leaf tea, clean them, and put them in a centralized place for later use;

[0044] 2. Finishing: Use a drum-type greening machine to finish greening, heat it with firewood, wait until the tea leaves are soft, the color turns dark green, the surface is dull, the grass gas is eliminated, the aroma overflows, the thick stems are not easy to break, and they are uniform, that is greening Moderate;

[0045]3. Kneading: Knead while it is still hot, and use a tea kneading machine to knead it. Each time is about 22kg. In order to make the leaves turn evenly and knead fully, the rotation speed of the kneading machine is 40r / min. It is suitable for thick and old leaves to be wrinkled and folded;

[0046] 4. Stacking fermentation: choose a clean indoor floor, avoid light and wind, indoor temperature is 25 ℃, humidity is 75%. Immediately pile up th...

Embodiment 3

[0052] Raw material: 100kg of fresh tea leaves

[0053] 1. Preparation of raw materials: Pick tea leaves, including large-leaf tea leaves and tender-leaf tea leaves, clean them, and place them in a centralized place for later use;

[0054] 2. Fixing: Use a drum-type fixing machine to fix the greens and heat them with firewood. When the tea leaves are soft, the color becomes dark green, the surface is dull, the grass gas is eliminated, the aroma overflows, and the thick stems are not easily broken, and the tea leaves are uniform. Moderate;

[0055] 3. Kneading: Knead while it is still hot, and use a tea kneading machine to knead it. Each time is about 25kg. In order to make the leaves turn evenly and knead fully, the rotation speed of the kneading machine is 50r / min. It is suitable for thick and old leaves to be wrinkled and folded;

[0056] 4. Stacked fermentation: choose a clean indoor floor, avoid light and wind, indoor temperature is 25 ℃, humidity is 80%. Immediately pi...

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Abstract

The invention discloses a method for preparing dark tea and dark tea bricks. The preparation method of black tea is as follows: fresh tea leaves are greened, and after kneading, pile up the tea leaves to a height of 0.8-1.5 meters, and carry out pile fermentation for 3-5 times, and the fermentation time of each pile is 2~4 hours. After the heap fermentation is over, remove the tea leaves to dissipate heat, cool down to room temperature, and then carry out the next heap fermentation, then re-knead the tea leaves, dry them, naturally ferment them for 8-15 months, and press them into molds. The tea bricks of the dark tea are neat and compact in shape, and the brewed black tea soup is orange-red in color, rich in fragrance and mellow in taste, and the finished product has a storage time of 10 to 15 years.

Description

technical field [0001] The invention relates to the technical field of dark tea processing, in particular to a method for preparing dark tea. Background technique [0002] Dark tea, named for the black appearance of the finished tea, is one of the six major teas in my country. It has a long history and belongs to fully fermented tea. It is mainly produced in Sichuan, Shaanxi, Hunan, Hubei, Yunnan, Guangxi and other provinces in my country. . Dark tea generally uses relatively coarse and old raw materials. After a long period of accumulation and fermentation during the manufacturing process, the color of the tea leaves turns black. The basic technological process of black tea is greening, initial kneading, fermenting, re-kneading, baking and other processes. The more well-known black teas include Tibetan tea (Bian Cha) from Sichuan, black tea (Fu Cha) from Hunan, old green tea from Hubei, dark tea (Puer tea) from Yunnan, and Liubao tea from Guangxi. In ethnic minority areas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/00
Inventor 周华锋
Owner 贺州市天洲茶业有限公司
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