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A kind of production process of Confucian black tea

A production process, the technology of Ruxiang black tea, which is applied in the field of tea preparation, can solve the problems of not having enough mellow taste and affecting the taste of tea

Inactive Publication Date: 2016-04-20
段国成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are 12 processes including fresh leaves, withering, rolling, fermenting, deblocking, drying, sieving, stem picking, blending, flavoring, finished product packaging, and storage. taste of tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. Fresh leaves: use young leaves with no pests and diseases, one bud and one leaf.

[0026] b. Preservation: Keep the fresh leaves for 3 hours after picking, control the temperature at 15°C, and stack them with a thickness of 10cm to keep the water content of fresh leaves at about 70%.

[0027] c. Ultraviolet greening: place the materials in b on bamboo fences or water wax gourd boards, place the young leaves in a single layer without overlapping, and the ultraviolet rays can be directly and evenly irradiated on each leaf. The temperature is controlled between 20-25°C, and the time is After 10-13 minutes, the water loss is 4.5-5.5%.

[0028] d. Drying for the first time to enhance fragrance: put the material obtained in c on a bamboo fence or a wax gourd board, control the temperature at 18°C, stack it with a thickness of 10cm, and turn it over every 5 minutes. If the moisture content of the material is less than 55% at this time, carry out indoor growth Wet or spray ...

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PUM

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Abstract

The invention relates to a preparation method of a tea, especially relates to a processing method of a black tea and discloses a production technology of a mellow and fragrant black tea. The production technology changes the conventional technology comprising only one fragrance-improvement process and utilizes multiple airing fragrance-improvement processes so that the fragrance of the mellow and fragrant black tea is more thick by the multiple airing fragrance-improvement processes in the whole black tea preparation.

Description

technical field [0001] The invention relates to a tea preparation method, in particular to a black tea processing method. Background technique [0002] As a well-known health drink, tea has a long history. Drinking after soaking in water has the effects of strengthening the heart and diuresis. Tea is made from the tender buds of tea trees and can be divided into green tea, black tea, oolong tea, etc. [0003] Black tea is mainly divided into souchong black tea, Gongfu black tea, red crushed tea and other types. The traditional black tea production process is as follows: [0004] There are 12 processes including fresh leaves, withering, kneading, fermentation, deblocking, drying, sieving, stem picking, blending and spreading, flavoring, finished product packaging, and storage. taste of tea. Contents of the invention [0005] The purpose of the present invention is to overcome the existing technical defects and provide a production process for Confucian-flavored black tea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 段国成
Owner 段国成