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Preparation method of black tea

A technology for black tea and tea leaves, applied in the field of black tea preparation, can solve the problems of insufficient aroma, unbalanced nutrition, poor foam resistance and the like of black tea, and achieve the effects of reducing the smell of grass and enhancing the softness of leaves.

Inactive Publication Date: 2015-01-28
GUIZHOU FANGRUITANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to provide a method for preparing black tea to solve the problems of insufficient aroma, dry taste, poor foam resistance and unbalanced nutrition in black tea prepared by many black tea preparation methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing black tea, the method comprising the following steps:

[0021] a. Withering: Select fresh leaves with one bud and two leaves, and one bud and three leaves, and put them into the withering tank to wither naturally for 5 hours. The time is 5 hours, the water content of the tea leaves after natural withering is 49%, and the water content of the tea leaves after hot air withering is 42%;

[0022] B, kneading: put the tealeaves that withered into and knead in the kneading machine that model is 6CR-35, and the rotating speed of kneading machine is 50-60r / min, and kneading time is 56min, and the tealeaves water content after kneading is 28%;

[0023] c. Fermentation: Put the tea leaves after kneading into a fermentation room with a temperature of 24°C and a relative humidity of 94% for fermentation. When the tea leaves turn from green to red-green, the fermentation time of the tea leaves is 8 hours. The content of the tea leaves after fermentation is 8 h...

Embodiment 2

[0027] A method for preparing black tea, the method comprising the following steps:

[0028] a. Withering: Select fresh leaves with one bud and two leaves, and one bud and three leaves, and put them into the withering tank to wither naturally for 6 hours. The time is 5 hours, the water content of the tea leaves after natural withering is 50%, and the water content of the tea leaves after hot air withering is 43%;

[0029] B, kneading: put the tealeaves that withered into and knead in the kneading machine that model is 6CR-35, the rotating speed of kneading machine is 50-60r / min, and kneading time is 54min, and the tealeaves water content after kneading is 29%;

[0030] c. Fermentation: Put the tea leaves after kneading into a fermentation room with a temperature of 22°C and a relative humidity of 94% for fermentation. When the tea leaves turn from green to red-green, the fermentation time of the tea leaves is 6 hours. The content of the tea leaves after fermentation is 6 hours...

Embodiment 3

[0034] A method for preparing black tea, the method comprising the following steps:

[0035] a. Withering: Select fresh leaves with one bud and two leaves, and one bud and three leaves, and put them into the withering tank to wither naturally for 6 hours. The time is 4 hours, the water content of the tea leaves after natural withering is 51%, and the water content of the tea leaves after hot air withering is 43%;

[0036] B, kneading: put the tealeaves that withered into and knead in the kneading machine that model is 6CR-35, and the rotating speed of kneading machine is 50-60r / min, and kneading time is 49min, and the tealeaves water content after kneading is 31%;

[0037] c. Fermentation: Put the tea leaves after kneading into a fermentation room with a temperature of 22°C and a relative humidity of 94% for fermentation. When the tea leaves turn from green to red-green, the fermentation time of the tea leaves is 7 hours, and the content of the tea leaves after fermentation is...

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PUM

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Abstract

The invention discloses a preparation method of black tea. The method comprises the following steps: withering, twisting, fermenting, drying and refrigerating. By a way of combining natural withering and hot-air withering, grass smells of fresh leaves are sufficiently relieved, the tea leaves are withered and softened effectively, and the leaves become softer and have delicate fragrance; cell breaking rate of the tea leaves which are sufficiently twisted is more than 90%, and tea juice spills, thus accelerating enzymatic oxidation of polyphenol compounds and laying a good foundation for forming specific internal nature of the black tea; through reasonable fermentation, grass smells of the tea leaves disappear, and the tea leaves turn from green to red and have fresh fragrances of flowers and fruits.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing black tea. Background technique [0002] From China to the world, tea has already become one of the most important varieties in the world beverage market. Tea has become an indispensable healthy drink and spiritual drink in social life, and with the popularization of people's healthy consumption concept, tea is being accepted, loved and pursued by more and more people. Tea can be deeply loved by consumers, not only because of its unique taste and texture, but also because of the penetration of tea culture. [0003] There are many kinds of tea leaves in our country, and black tea is one of the more typical ones. Black tea in our country is basically divided into three types: Souchong black tea, Kung Fu black tea and shredded black tea. In the middle of the 17th century, Chongan, Fujian Province pioneered the production method of Souchong black tea, ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 张恩荣杨艳群张茂谯文江
Owner GUIZHOU FANGRUITANG BIOTECH