Method for making black tea by using Koilodepas hainanense

A technology of tea tree and black tea, which is applied in the field of making black tea from white tea tree, which can solve the problems of lack of fragrance and freshness of white tea

Inactive Publication Date: 2014-10-08
郎溪县双明生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black tea is a deep-processed tea, and the pekoe on the buds is no longer the most present, lacking the fragrance and freshness of white tea

Method used

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Embodiment Construction

[0012] The present invention is further illustrated by the following examples.

[0013] A method for making black tea using white tea trees, comprising the following steps: (1) picking fresh leaves, (2) withering, (3) primary fermentation, (4) drying, (5) secondary fermentation, (6) dry,

[0014] The selection of fresh leaves is to select the tender leaves of the white tea tree with 2 to 3 leaves in one bud as the raw material, and the month of tea picking is July;

[0015] The first fermentation is to lay the fine-tuned tea leaves flat on a dry and clean floor, the stacking ambient temperature is 22°C, and the stacking thickness is 20cm, which lasts 1.5 hours;

[0016] The secondary fermentation is that the temperature of the fermentation room is 26° C., the relative humidity of the humidified air is 95%, and the thickness of the spread leaf is 10 cm, which lasted for 3 hours.

[0017] In the secondary fermentation, the upper part of the tea leaves is covered with a wet tow...

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PUM

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Abstract

A method for making black tea by using Koilodepas hainanense relates to the technical filed of tea leaf preparation methods. The method is characterized in that the method comprises the steps of fresh leaf picking, withering, primary fermentation, air drying, secondary fermentation and drying; tender leaves of Koilodepas hainanense with one bud and 2-3 leaves are picked in June, July or August as a raw material; the primary fermentation is carried out by piling up withered tea leaves on a dry and clean floor at an ambient temperature of 20-25DEG C according to a thickness of 15-30cm for 1-2h; and the secondary fermentation is characterized in that the temperature of a fermentation chamber is 24-30DEG C, the relative air humidity is 95%, the thickness of spread leaves is 8-12cm, and the secondary fermentation is carried out for 2-4h. The black tea made in the invention has the original mouthfeel and characteristics of a black tea, also has the pekoe flavor and clean and fresh feeling of the white tea, and pekoes of the black tea made in the invention do not shed.

Description

Technical field: [0001] The invention relates to the technical field of preparation methods of tea leaves, in particular to a method for preparing black tea by using white tea trees. Background technique: [0002] White tea tree is a tree or shrub, 3-15 meters high; twigs densely gray-yellow stellate pubescent, branchlets glabrous. The leaves are papery or thinly leathery, oblong or oblong-lanceolate, (8-) 12-32 cm long, (2-) 3-8.5 cm wide, acuminate at the top, and broadly cuneate at the base, blunt or slightly Heart-shaped, with blunt or crenate margins, glabrous on both sides, dark brown when dry; lateral veins obvious on both sides; petiole 5-10 mm long, tomentose; stipules lanceolate, 5-7 mm long. Pekoe is a layer of fine fluff that grows on the back of the tea bud. It turns white after drying. Among the tea trees, the inner bud of the white tea tree has the most pekoe. If it does not fall off, the tea leaves will appear white, which is white tea. After steeping, the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 芦家木
Owner 郎溪县双明生态农业有限公司
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