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A kind of processing method of Qianyang black tea

A processing method and technology of black tea, which is applied in the processing field of Qianyang black tea, can solve the problems of impure tea fragrance, difficult to control product quality, cumbersome processing, etc., and achieve the effect of elegant taste, uniform shape and long aftertaste

Active Publication Date: 2016-03-30
GUIZHOU KAIYANG NANGONGHE SE ENRICHED TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing method has disadvantages such as impure tea fragrance and light taste
[0005] To sum up, when black tea is currently processed, the processing is cumbersome and the quality of the product is difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] a. Pre-treatment: Place the picked fresh tea leaves with one bud and two leaves in a container with inert gas.

[0025] b. Fixing: first put the rice in the fixing device, heat it to 45°C, then put the above-mentioned fresh tea leaves in the fixing device and stir-fry with the rice for 45 minutes, until the tea leaves form a ball, and then loosen when you let go, then remove rice.

[0026] c. Kneading and fermenting: place the above-mentioned finished tea leaves in a kneading device for kneading, and the kneading speed is 45r / min. Then fermented under the condition of 55 ℃ for 6 hours.

[0027] d. Drying and aroma enhancement: place the fermented tea leaves in a drying equipment covered with kudzu root, and bake them at 80°C to obtain finished products.

Embodiment 2

[0029] a. Pre-treatment: Place the picked fresh tea leaves with one bud and three leaves in a container with inert gas.

[0030] b. Fixing: first put the rice in the fixing device, heat it to 40°C, then put the above-mentioned fresh tea leaves in the fixing device and stir-fry with the rice for 30 minutes, until the tea leaves form a ball, and then loosen when you let go, then remove rice.

[0031] c. Kneading and fermenting: place the above-mentioned finished tea leaves in a kneading device for kneading, and the kneading speed is 40r / min. Then fermented under the condition of 60 ℃ for 7 hours.

[0032] d. Drying and aroma enhancement: place the fermented tea leaves in drying equipment covered with kudzu root, and bake them at 75°C to obtain finished products.

Embodiment 3

[0034] a. Pre-treatment: Place fresh tea leaves with one bud and two leaves and one bud and three leaves after picking in a container with inert gas. The fresh tea leaves with one bud and two leaves and one bud and three leaves each account for half of the weight.

[0035] b. Fixing: first put the rice in the fixing device, heat it to 50°C, then put the above-mentioned fresh tea leaves in the fixing device and stir-fry with the rice for 40 minutes, until the tea leaves form a ball with your hands, and then loosen when you let go, then remove rice.

[0036] c. Kneading and fermenting: place the above-mentioned finished tea leaves in a kneading device for kneading, and the kneading speed is 38r / min. Then fermented at 58° C. for 7 hours.

[0037] d. Drying and aroma enhancement: place the fermented tea leaves in drying equipment covered with kudzu root, and bake them at 90°C to obtain finished products.

[0038] Among them, in order to better ensure the aroma of tea leaves, th...

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PUM

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Abstract

The invention relates to a processing method of Qian Yang black tea, belonging to the technical field of food processing. The processing method comprises the steps of a. carrying out pretreatment, namely, putting the picked fresh tea into a container filled with inert gas; b. carrying out fixation, namely, putting rice into a fixation device firstly, and heating up to 40-50 DEG C; then, putting the fresh tea into the fixation device, frying while stirring until the tea is conglomerated by holding through hands and is scattered after the grip is loosened, and removing the rice; c. rolling and fermenting, namely, after the fixation, putting the tea into a rolling device for rolling, and fermenting for 6-7 hours at the temperature of 55-60 DEG C; d. drying and perfuming, namely, after fermentation, putting the tea into a drying device, and baking by soft fire to obtain the finished product, wherein pueraria is spread in the drying device. The processing method has the beneficial effects that the obtained Qian Yang black tea has a neat appearance and golden yellow and bright soup color, is rich in fragrance, tastes sweet and mellow, is bland when being tasted primarily, but is long in aftertaste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of Qianyang black tea. Background technique [0002] Qianyang black tea is a kind of black tea, which is processed through more than 10 processes such as greening, greening, rolling, fermentation, and drying. [0003] The Chinese invention patent "A kind of Jinjunmei and its processing method" with the application number of 200910306864.5 discloses a processing method of Jinjunmei. In this method, fresh tea bud tips are picked at 45°C-50°C for 6-7 Permeable withering for 1 hour, rolling for 30-45 minutes, fermenting, and baking. [0004] The Chinese invention patent "processing method of jasmine Jinjunmei black tea" with application number 2013104576824 discloses a processing method of jasmine Jinjunmei black tea. In order to make the aroma rich, jasmine is added for modulation. It selects high-quality fresh tea buds, and obtains products through wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/40
Inventor 李劲学
Owner GUIZHOU KAIYANG NANGONGHE SE ENRICHED TEA