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Sweet and soft black tea with pure flowery flavor and making method thereof

A production method and technology for black tea, applied in the direction of tea treatment before extraction, can solve the problems of poor quality and unstable quality of black tea, and achieve the effects of tight cords, soft taste and floral fragrance.

Inactive Publication Date: 2014-12-10
洪治
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of unstable and poor quality of black tea at present, the present invention proposes a kind of black tea with pure floral fragrance, sweetness and softness and its production method, so as to obtain black tea with excellent color, fragrance, taste and shape.

Method used

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  • Sweet and soft black tea with pure flowery flavor and making method thereof
  • Sweet and soft black tea with pure flowery flavor and making method thereof
  • Sweet and soft black tea with pure flowery flavor and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The first step: picking fresh leaves,

[0028] Use a breathable bamboo basket as the container, choose to pick after two consecutive sunny days, pick it lightly, store it in the bamboo basket to avoid sunlight exposure, do not fill it too full, and handle it with care when transporting. It is 1 hour to begin to carry out the second step fresh leaf airing time from fresh leaf plucking.

[0029] The second step: spread the fresh leaves to dry,

[0030] Shake the fresh leaves, spread them on the surface of the water sieve, spread the leaves to a thickness of 2 cm, use a blower to blow cold air, the wind speed is 3m / s, the temperature of the cold air is 15 degrees, and the time is 2 hours.

[0031] Blowing cold air on the fresh leaves can cool the fresh leaves, because the fresh leaves will generate heat during transportation. If the temperature is not cooled, the contents of the fresh leaves will undergo chemical changes in advance, which will affect the treatment of the ...

Embodiment 2

[0045] The first step: picking fresh leaves,

[0046] Use a breathable bamboo basket as the container, choose to pick after two consecutive sunny days, pick it lightly, store it in the bamboo basket to avoid sunlight exposure, do not fill it too full, and handle it with care when transporting. It is 2 hours to begin to carry out the time that second step fresh leaf spreads air from fresh leaf plucking.

[0047] The second step: spread the fresh leaves to dry,

[0048] Shake the fresh leaves, spread them on the surface of the water sieve, spread the leaves to a thickness of 3 cm, use a blower to blow cold air, the wind speed is 4m / s, the temperature of the cold air is 20 degrees Celsius, and the time is 1 hour.

[0049] Step Three: Withering,

[0050] Fresh leaves are put into the withering tank, and the thickness of the leaves is 6 cm. Use a blower to blow hot air. The wind speed is 4m / s, and the hot air temperature is 33 degrees Celsius for 4 hours. Until the color of the ...

Embodiment 3

[0060] The first step: picking fresh leaves,

[0061] Use a breathable bamboo basket as the container, choose to pick after two consecutive sunny days, pick it lightly, store it in the bamboo basket to avoid sunlight exposure, do not fill it too full, and handle it with care when transporting. It is 3 hours to begin to carry out the time that second step fresh leaf spreads air from fresh leaf plucking.

[0062] The second step: spread the fresh leaves to dry,

[0063] Shake the fresh leaves, spread them on the surface of the water sieve, the thickness of the spread leaves is 4 cm, use a blower to blow cold air, the wind speed is 5m / s, the temperature of the cold air is 25 degrees, and the time is 1.5 hours.

[0064] Step Three: Withering,

[0065] Fresh leaves are put into the withering trough, and the thickness of the leaves is 7 centimeters. Use a blower to blow hot air. The wind speed is 5 m / s, and the hot air temperature is 36 degrees Celsius for 3 hours. Until the colo...

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Abstract

The invention belongs to the field of tea processing and provides sweet and soft black tea with pure flowery flavor and a making method thereof, aiming at solving the problem that the conventional black tea is low in quality and instable in quality. The method comprises the following steps: picking fresh leaves, cooling the fresh leaves, wilting, rolling, fermenting and drying, wherein the step of cooling comprises the sub-steps: thinly spreading the fresh leaves in a bamboo sieve and blowing cold air, wherein the temperature of the cold air is 15-25 DEG C, and the time is 1-2 hours; the step of wilting comprises the sub-steps: putting the fresh leaves in a wilting tank and blowing hot air, wherein the temperature of the hot air is 30-40 DEG C, and the time is 3-5 hours; and the step of fermenting comprises the sub-steps: containing the rolled semi-finished product in a large bamboo basket and putting the bamboo basket in a fermentation chamber, wherein the fermentation temperature is 37-45 DEG C, and the fermentation time is 2-4 hours. According to the making method provided by the invention, the color, aroma, taste, shape and leaf bottom of the black tea can be excellent.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a pure floral-scented, sweet, soft black tea and a preparation method thereof. Background technique [0002] Black tea is one of the six major teas and belongs to fully fermented tea. The traditional production process of black tea includes picking fresh leaves, spreading to dry, withering, rolling, fermenting and drying. Withering refers to the process of dehydrating the fresh leaves for a period of time, so that the hard and brittle stalk leaves are wilted and withered. Withering can not only make the fresh leaves lose water, but also remove the grassy smell of the fresh leaves and produce a delicate fragrance. Kneading refers to the process of rotating the withered leaves under a certain pressure, so that the cell tissue of the black tea is damaged, the tea juice overflows, and the rope is tightly rolled. Fermentation refers to the process of spreading the rolled lea...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 洪治
Owner 洪治
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