How to make Black Fu Tea

A production method and technology for black fu tea, applied in the field of black fu tea, can solve the problems of prolonged product production cycle, long storage time, poor taste, etc., and achieve the effects of promoting enzymatic reaction, improving material composition and good taste.

Active Publication Date: 2017-02-01
GUCHENG HANJIA LIUSHI HERBAL TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Generally, during the aging process of black tea, the coronoid bacteria in the tea will make the tea polyphenols, catechins, theanine, tea polysaccharides, alkaloids, etc. Generally speaking, the longer the aging period, the stronger the aroma, the easier the tea soup will be brewed, and the color of the tea soup will be red and bright. If the storage time is too short, the taste will not be good. Therefore, the existing black tea generally needs to be stored for five years. The above can be listed, and the storage time is longer, which greatly prolongs the production cycle of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The method for making black Fu tea in this embodiment comprises the following steps: a, winnowing; b, cold fermentation; c, color selection; d, blending; e, hot fermentation; f, weighing tea; g, steaming tea; h, Pressing tightly; i, blooming; j, drying.

[0029] Concretely, a. air selection, the raw material selected in the present invention is black hair tea of ​​grade 3 or above (including grade 3), and black hair tea has gone through processes such as finishing, initial kneading, stacking, re-kneading, and drying. Wind selection by winnowing equipment such as winnowing machines can remove impurities such as thick leaves, old leaves, floating leaves, rotten leaves, dust, sand and stones mixed in the tea, thereby improving the quality of the tea.

[0030] b. Cold fermentation, the tea leaves are piled up to ferment under natural conditions. When piled up, the tea leaves are piled up layer by layer, compacted, and water is drawn in a ratio of 8:1 to 12:1. The cold ferme...

Embodiment 2

[0040] This embodiment is the same as Embodiment 1, the difference is that in step b of this embodiment, each layer is compacted and then the upper layer is laid, the bottom layer is not pumped, and the other layers are pumped at a ratio of 10:1 Water, in the process of cold fermentation, the water in the upper layer gradually penetrates downwards, so even the bottom layer can not draw water. According to the present invention, the ratio of 10:1 to draw water refers to spraying 10kg of water for every 100kg of black hair tea. Further, the height of each layer is 10-20 cm, and the total height of the pile is 1.5-2 meters, and the pile is carried out in a ventilated and shading place.

[0041] During the composting process, microorganisms multiply in large numbers, and their respiratory metabolism releases energy, which leads to the continuous increase of the compost temperature, which accelerates the microbial enzymatic reaction, provides microbial heat, and accelerates the rat...

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PUM

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Abstract

The invention relates to the technical field of black poria cocos tea and in particular relates to a method for preparing black poria cocos tea. The method comprises the processes of selection by winnowing, cold fermentation, color sorting, blending, heat fermentation, tea weighing, tea stewing, compaction, flower spreading, drying and the like. The enzymatic reaction of microorganisms during the process of making tea leaves is promoted by means of the cold fermentation, the heat fermentation and extension of flower spreading, so that substance components of tea leaves are improved through the fermentation of the microorganisms, the good taste of the tea leaves is obtained in advance, and the post-fermentation period of the product is shortened.

Description

technical field [0001] The invention relates to the technical field of black fu tea, in particular to a method for making black fu tea. Background technique [0002] Dark tea is one of the six basic teas, and black fu tea is the most distinctive product in dark tea, and it is a post-fermented tea. The basic technological process of black tea is greening, initial kneading, fermenting, re-kneading, and drying. Black Fu tea is further processed on the basis of black tea technology, and through the processes of material selection, sieving, stacking, pressing, blooming, and drying, so as to form a unique "golden flower" component, "golden flower" is processed During the production, through a special process of making flowers, a kind of Aspergillus coronatum substance called "Coronoid Saccharomyces" is specially cultivated in the bricks of black tea. When golden flower is smelled dry, it has a faint fragrance of yellow flower, and when brewing Fu tea with the special fungus of g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 刘家国
Owner GUCHENG HANJIA LIUSHI HERBAL TEA
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