Preparation process of wild ancient tree black tea

A production process, the technology of ancient tree black tea, which is applied in the field of production process of wild ancient tree black tea, to achieve the effect of better appearance, pure taste and rich aroma

Inactive Publication Date: 2015-01-14
BAOSHAN CHANGNING HONG TEA GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Then, black tea has a long history. People have been drinking black tea for many years. Today, with the diversification and diversification of people's lives, people pursue innovation, progress, and a more refined life. However, although the taste of black tea is sweet and mellow, it can no longer satisfy the present There are people's needs for life, need to change, need more refined appearance, more unique fragrance and more unique taste

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  • Preparation process of wild ancient tree black tea

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Effect test

preparation Embodiment 1

[0025] A kind of manufacturing technology of wild ancient tree black tea, it adopts more than 500 years of Yunnan Province Lincang Fengqing wild arbor ancient tea tree fresh leaves as raw materials, the preparation process comprises the following steps:

[0026] (1) Picking of fresh leaves: one day after the rainy day in April, when picking, the fresh leaves are dry leaves, and the picking time is 22:00 at night;

[0027] (2) Withering: use hot air to wither, at a temperature of 45°C, with a leaf thickness of 19cm, and wither for 3 hours; after withering, the water loss rate of fresh leaves at this time is 40%;

[0028] (3) Kneading: No pressure is applied during the kneading process, and the kneading time is 55 minutes. After kneading, the strip formation rate is 93%, and the cell destruction rate is 83%;

[0029] (4) Fermentation: The thickness of the spread leaves is 10cm, and the temperature is 35°C for 3 hours;

[0030] (5) Drying: put the fermented tea evenly on the wat...

preparation Embodiment 2

[0032] A kind of manufacturing technology of wild ancient tree black tea, it adopts the fresh leaves of wild arbor ancient tea tree in Changning, Baoshan, Yunnan Province more than 500 years old as raw material, and the preparation technology comprises the following steps:

[0033] (1) Picking of fresh leaves: 2 days after the rainy day in April, when picking, the fresh leaves are dry leaves, and the picking time is 03:00 at night;

[0034] (2) Withering: Put the picked fresh leaves of ancient trees in the sun for 6 hours, and the thickness of the spread leaves is 15cm; after withering, the water loss rate of fresh leaves is 41% at this time;

[0035] (3) Kneading: No pressure is applied during the kneading process, and the kneading time is 50 minutes. After kneading, the strip forming rate is 90% and the cell destruction rate is 81%;

[0036] (4) Fermentation: The thickness of the spread leaves is 8cm, and the temperature is 40°C for 2 hours;

[0037] (5) Drying: put the fer...

preparation Embodiment 3

[0039] A kind of manufacturing technology of wild ancient tree black tea, it adopts the fresh leaves of wild arbor ancient tea tree in Changning, Baoshan, Yunnan Province more than 500 years old as raw material, and the preparation technology comprises the following steps:

[0040] (1) Picking of fresh leaves: 3 days after the rainy day in April, when picking, the fresh leaves are dry leaves, and the picking time is 01:30 at night;

[0041] (2) Withering: use hot air to wither, at a temperature of 50°C, with a leaf thickness of 18cm, and wither for 4 hours; after withering, the water loss rate of fresh leaves at this time is 44%;

[0042] (3) Kneading: No pressure is applied during the kneading process, and the kneading time is 60 minutes. After kneading, the strip formation rate is 95%, and the cell destruction rate is 85%;

[0043] (4) Fermentation: The thickness of the spread leaves is 12cm, and the temperature is 30°C for 4 hours;

[0044] (5) Drying: put the fermented te...

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Abstract

The invention discloses a preparation process of wild ancient tree black tea. The black tea is prepared from fresh leaves of Yunnan wild arbor ancient tea trees which grow for more than five hundred years, and the preparation process comprises steps of fresh leaf picking, withering, twisting, fermenting and drying. The preparation process disclosed by the invention has the beneficial effects that the black tea prepared by the preparation process is strong and solid in appearance, and is black and bright in color; the tea, after being brewed, has fresh, natural and pure sweet fruit aroma; tea soup is golden yellow, clear and bright; the black tea tastes fresh, mellow and sweet, thick, mellow and has long-lasting aftertaste; buds below the leaves are tender, fat and complete. In addition, the black tea is still aromatic and mellow after being brewed for more than 15 turns, and the sweet and mellow taste in the mouth lasts for a long time; and the black tea is well received by all people.

Description

technical field [0001] The invention specifically relates to a production process of wild ancient tree black tea. Background technique [0002] Black tea is a kind of fully fermented tea, which is the main tea product in tea culture. Black tea is mainly produced in China, Sri Lanka, India, Kenya, Indonesia, etc. [0003] Black tea is produced through the steps of picking, withering, rolling, fermenting, and drying; it has one more fermentation process than green tea. Fermentation refers to the oxidation of tea leaves in the air. Fermentation reduces the tea polyphenols and tannins in tea leaves, and produces new components such as theaflavins and thearubigins, as well as alcohols, aldehydes, ketones, esters, etc. Aromatic substances. Therefore, the tea leaves of black tea are black, or black with orange-yellow buds; the tea soup is dark red; [0004] Then, black tea has a long history. People have been drinking black tea for many years. Today, with the diversification an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
Inventor 田稳荣
Owner BAOSHAN CHANGNING HONG TEA GRP
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