Rinsed black tea processing method

A processing method, green and black tea technology, applied in tea processing before extraction, etc.

Inactive Publication Date: 2014-08-13
ENSHI PREFECTURE DIYIJIA INTPROP SERVICES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional tea processing method does not wash the fresh tea leaves directly, and a large amount of harmful substances in the air are adsorbed on the fresh tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: a kind of processing method of rinsed green black tea of ​​the present invention comprises the following steps:

[0039] a. Spreading of fresh leaves: picking fresh leaves of one bud or one bud and one leaf before the lignification of tea tree buds and leaves. Fresh leaves require good tenderness, high purity, integrity and freshness; spread the picked fresh tea leaves Green is carried out on a mat, the thickness of the leaves is 1-3cm, the temperature is room temperature, and the time for spreading is 8-10 hours. The degree of spreading is: the fresh leaves lose their luster, the grass gas disappears, the leaves become soft, and the weight loss reaches 15%;

[0040] b. Shabu green: After the fresh leaves are spread out, add water to the pot to 70% of the depth of the pot, turn on the power or the air source to heat up, and when the water temperature in the green pot rises to boiling, first put the filter into the Put fresh leaves in the green pot, and th...

Embodiment 2

[0047] Embodiment 2: a kind of processing method of rinsed green black tea of ​​the present invention is characterized in that comprising the following steps:

[0048] a. Spread fresh leaves: pick 25kg of fresh leaves with one bud or one bud and one leaf before the tea tree buds and leaves appear lignification in the first ten days to the middle and late April. Fresh leaves require good tenderness, high purity and integrity Fresh; spread the picked fresh tea leaves on a mat, the thickness of the leaves is 1-3cm, the temperature is room temperature, and the time for spreading is 8-10 hours. The degree of greening is: fresh leaves lose luster, green grass disappear, the leaves become soft, and the weight loss reaches 15%;

[0049] b. Shabu green: After the fresh leaves are spread out, add water to the pot to 70% of the depth of the pot, turn on the power or the air source to heat up, and when the water temperature in the green pot rises to boiling, first put the filter into the ...

Embodiment 3

[0056] Embodiment 3: the processing method of a kind of boiled green tea of ​​the present invention is characterized in that comprising the following steps: raw material: 25 kg of fresh leaves of boiled green tea.

[0057] 1. Spread fresh leaves

[0058] 1. Standard for fresh leaves: fresh leaves are required to be tender, even, and have one bud.

[0059] 2. Spread fresh leaves

[0060] The fresh leaves should be spread out thinly, and the stalls should be well ventilated, cool, and clean. The thickness of the leaves should be 3 cm. The leaves should be spread out in rain and dew, and the thickness should be thinner. The temperature is room temperature, the spreading time is 10 hours, and the spreading green degree is: the fresh leaves lose their luster, the grass gas disappears, the leaf quality becomes soft, and the weight loss reaches 15%;

[0061] Two, shabu-shabu

[0062] After the fresh leaves are spread out, add water to the shabu-shabu pot to 70% of the depth of the...

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PUM

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Abstract

The invention relates to a rinsed black tea processing method. The rinsed black tea processing method is characterized by comprising the following steps: a. spreading fresh leaves; b. rinsing green leaves; c. rolling; d. fermenting; e. drying; f. picking out stalks; and g. baking. Rinsed black tea obtained by using a conventional rinsed black tea processing method has dull aroma. The rinsed black tea obtained by adopting unique processes of rinsing, fermentation and baking is red and bright in tea color and has unique aroma; after drinking the rinsed black tea, people are like in natural as if the mind and body are sublimed and purified.

Description

technical field [0001] The invention relates to a processing method of rinsing black tea. Background technique [0002] Tea tree belongs to Angiospermae, Dicotyledoneae, Archichlamydeae, Theales, Theaceae, Camellia. Tea tree is an evergreen woody plant, which can be divided into three types: tree type, small tree type, and shrub type. China is the first country in the world to discover tea trees and produce tea. Our country has a history of more than 3,000 years of tea planting, tea making and tea drinking. [0003] Tea, also known as tea, tea, tea, tea, etc., is recorded in "Materia Medica" medical books that tea has the functions of quenching thirst, clearing the mind, diuresis, curing cough, eliminating phlegm, improving eyesight, benefiting thinking, eliminating troubles and greasy, and repelling sleepiness. Light body, anti-inflammatory and detoxification effects. Modern studies have found that drinking tea regularly can refresh your mind. Drinking a cup of tea ever...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 吴昊
Owner ENSHI PREFECTURE DIYIJIA INTPROP SERVICES CO LTD
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