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A kind of preparation method of black mao tea and the prepared black mao tea

A technology of black-mao tea and tea leaves, which is applied in the field of black-mao tea and black-mao tea preparation. It can solve the problems of no rosin, strong taste, dark brown and moist tea color, etc., and achieve the effects of uniform water distribution, mellow taste and uniform heating

Active Publication Date: 2015-09-02
湖南中茶茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, in the traditional craft, only one time of pine firewood drying is used, and one-time top-baking with cold strips is used, which will cause uneven heating of the tea leaves, resulting in dark brown and lustrous tea leaves, strong and astringent taste, and no rosin. , and it does not have a very obvious promotion effect on the transformation of tea content, which in turn affects the sensory quality of the product

Method used

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  • A kind of preparation method of black mao tea and the prepared black mao tea

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preparation example Construction

[0032] The invention provides a method for preparing black hair tea, which can be realized by those skilled in the art by referring to the content of this article and appropriately improving the process parameters. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously make changes or appropriate changes and combinations to the method and application herein without departing from the content, spirit and scope of the present invention to realize and apply the present invention Invent technology.

[0033] The instruments that the present invention adopts are all common commercially available products, all can buy in the market. The place where black mao tea is prepared should be clean and hygienic, w...

Embodiment 1

[0035] Embodiment 1 prepares black hair tea with the method provided by the invention

[0036] Finishing: Roller-type mechanical finishing is adopted, and the temperature is controlled between 260-300°C. When the tea leaves are soft and sticky, the color turns dark green, dull, the grass gas is eliminated, and the aroma is revealed. The thick stems are not easy to break and are uniform Unanimous, that is to achieve moderate.

[0037] Initial kneading: Knead while hot after finishing, adopt the gradual pressure method, mainly light pressure, first light and then heavy, light and heavy alternately, initially knead the tea leaves into strips, the tea juice overflows and attaches to the surface, and wait for the young leaves of the tea to form strips , when the thick and old leaves are wrinkled and slightly striped.

[0038] Wodui: This process is the most critical, and it is also an important link in the formation of black tea color and aroma. It should be placed on the back wi...

Embodiment 2

[0043] Embodiment 2 prepares black hair tea with the method provided by the invention

[0044] Finishing: Roller-type mechanical finishing is used, the temperature is controlled between 260°C and 300°C, when the tea leaves are soft and sticky, the color turns dark green, dull, the grass smell is eliminated, the aroma is revealed, the thick stems are not easy to break, and Uniform and consistent, that is, moderate completion.

[0045] Initial kneading: Knead while hot after finishing, adopt the gradual pressure method, mainly light pressure, first light and then heavy, light and heavy alternately, initially knead the tea leaves into strips, the tea juice overflows and attaches to the surface, and wait for the young leaves of the tea to form strips , when the thick and old leaves are wrinkled and slightly striped.

[0046]Wodui: This process is the most critical, and it is also an important link in the formation of black tea color and aroma. It should be placed on the back win...

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Abstract

The invention relates to the technical field of processing of tea, and particularly relates to a method for preparing raw dark green tea. The method comprises the following steps: remoistening and baking after killing out, primarily kneading, carrying out pile fermentation for the first time, re-kneading and drying, so as to obtain the raw dark green tea. The moisture is evenly distributed in the tea in a remoistening manner, so that the raw dark green tea is lubricating and even and orderly in color and luster. The tea is evenly heated in the baking manner, so that the raw dark green tea is mellow in taste, rosin flies, and the taste and the fragrance of the tea are more coordinated.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing black hair tea and the prepared black hair tea. Background technique [0002] Heimaocha refers to black tea that has not been pressed. The shape is thick and the leaves are broad, and the color is dark brown and oily. Anhua black tea made from black hair tea has high health effects of digestion, greasy and lowering. Heimao tea is generally used to make brick-shaped Fuzhuan tea, black brick tea, flower brick tea, green brick tea and basket-packed Tianjian, Gongjian and Shengjian. Therefore, the quality of dark tea directly affects the quality of finished dark tea. [0003] In addition to the appearance, the sensory evaluation of high-quality black hair tea needs to be combined with the wet evaluation of aroma and taste. For sniffing dry incense, it is better to have incense with pine smoke, not enough fire or too heavy smoke, and poor with low aro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 熊嘉辜阳平肖敦根王伟龙楚鹏黄红芳
Owner 湖南中茶茶业有限公司