Red sweet tea and preparation method thereof

A technology for Ke black tea and Suike black tea, which is applied in the field of Duosui Ke black tea and its preparation, can solve the problems such as easy generation of nausea, decreased sweetness of fermented tea, etc., and achieve the effects of beautiful appearance, sweet taste and thin tile thickness.

Active Publication Date: 2014-12-24
CENT SOUTH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermented tea preparation method has a long stacking time (17-22 days),

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) pluck 5 kg of Ke Ye, rinse and remove impurities;

[0017] (2) Drying the leaves of Coryne trichae washed in step (1) with an air temperature of 60° C. for 30 min, and the moisture content in the leaves of Kee twigs after drying is 70%;

[0018] (3) Carry out the kneading process to the moderately dehydrated Coryne multiflorum leaves in step (2), and knead them 4 times in a light-heavy-light-heavy pressurized manner, and each time of kneading is 29min. The strip rate of leaves is 94%;

[0019] (4) laying the Ke Ye multi-scilla that is kneaded into strips in the step (3), the thickness is 4cm, the fermentation temperature is controlled as 32 ℃, and the relative humidity is 90%, and after fermentation for 2.5h, the Ke Ye multi-scilla turns into reddish brown, and the smell is delicate and fragrant. vomit smell;

[0020] (5) Carry out drying treatment to the leaves of Coryceae multi-spikes after fermenting in step (4), the thickness of laying the leaves of Kee multi-...

Embodiment 2

[0022] (1) pluck 5 kg of Ke Ye, rinse and remove impurities;

[0023] (2) drying the leaves of Coryne trichae washed in step (1) with an air temperature of 70° C. for 25 min, and the moisture content in the leaves of Coe syringae after drying is 67%;

[0024] (3) Carry out the kneading process to the moderately dehydrated Kee multi-spike leaves in step (2), and knead them four times in a light-heavy-light-heavy pressurized manner, each time for 30min, and the Kneaded Keto leaves after kneading The strip rate of leaves is 92%;

[0025] (4) Lay the Coryne multi-spike leaves twisted into strips in step (3), the thickness is 3cm, the fermentation temperature is controlled at 35°C, the relative humidity is 92%, and fermented for 3h, the Coryceps multi-spike leaves turn into reddish brown, with a delicate smell and no nausea smell;

[0026] (5) Carry out drying treatment to the leaves of Coryceae multi-spikes after fermenting in step (4), the thickness of laying the leaves of Kee ...

Embodiment 3

[0028] (1) pluck 5 kg of Ke Ye, rinse and remove impurities;

[0029] (2) Drying the leaves of Coryne trichae washed in step (1) with an air temperature of 75° C. for 20 min, and the moisture content in the leaves of Coe syringae after drying is 65%;

[0030] (3) Carry out the kneading process to the moderately dehydrated Kee multi-spike leaves in step (2), and knead them four times in a light-heavy-light-heavy pressurized manner, with each kneading time being 29min. The strip rate of leaves is 92%;

[0031] (4) Lay the Coryne multi-spike leaves twisted into strips in step (3), the thickness is 4cm, the fermentation temperature is controlled at 30°C, the relative humidity is 90%, and after fermentation for 4h, the Coryceps multi-spike leaves turn into reddish brown, with a delicate smell and no nausea smell;

[0032] (5) Carry out drying treatment to the leaves of Coryceae multi-spikes fermented in step (4), and the thickness of flat paving of Ke leaves is 3.5cm, respectivel...

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PUM

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Abstract

The invention relates to a lithocarpus polystachyus red tea and a preparation method thereof. The preparation method of the lithocarpus polystachyus red tea mainly comprises the following steps of picking lithocarpus polystachyus tender leaves, washing and cleaning the tender leaves to eliminate impurities, blow-drying the tender leaves through hot hair at 60-80 DEG C for 10-40 minutes, performing rolling and fermentation for 120-240 minutes, and then performing drying. The lithocarpus polystachyus red tea prepared through the method is round, tight and straight in texture, black and smooth in color, rich in fragrance, glowing in liquor and capable of maintaining the sweet taste of lithocarpus polystachyus and is a high-quality lithocarpus polystachyus red tea. The preparation method of the red sweet tea is different from traditional red tea preparing methods and benefits implementation of automated and industrialized production.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a multi-suike black tea and a preparation method thereof. Background technique [0002] Lithocarpus Polystachyus Rehd, an evergreen plant of the Fagaceae Lithocarpus genus, is also known as sweet tea because its leaves have a high sweetness after soaking. Kodo is distributed in the wild in the provinces south of the Yangtze River, and is rich in resources in Hunan, Guangxi, Jiangxi, Fujian and other provinces, especially in the Xuefeng Mountain area of ​​Hunan, and also in India, Laos and other countries. The germination ability of Duosuike plants is strong, and there are artificial cultivation projects in many provinces and cities. The picking of young leaves is two to three times a year, and the cycle is long, which provides sufficient resource guarantee for its development and utilization. The leaves of Coryne twigs are rich in amino acids, and the content of caffeine ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 刘佳佳刘雄胡应祥刘朝水王倩文
Owner CENT SOUTH UNIV
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