Production method of black tea

A production method and technology for black tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of insufficient changes, obvious bitterness and fishy smell of tea brewing, loss of aroma, etc., and achieve the effect of avoiding bitterness and fishy smell and long-lasting aroma.

Active Publication Date: 2015-03-25
四川蒙顶山跃华茶业集团有限公司
View PDF3 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main process of black tea in the modern black tea process is withering and fermentation, and because the water in the withered tea leaves is more, direct fermentation will cause the chemical components in the fresh leaves to change too quick

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0043] Example 1

[0044] The picked Mengdingshan tea leaves are wilted, and the tea leaves to be picked are allowed to cool for 8 hours under natural conditions, turning once every two hours; the thickness of the tea leaves is 5cm. Obtain a tea leaf with a water content of 40wt%; shake the withered tea leaves at room temperature with a speed of 22 rpm for 2 minutes; knead the tea leaves obtained after shaking for 10 minutes-heavy Knead for 5 minutes-gently knead for 10 minutes to obtain a preformed strip of tea leaves. The prefabricated strip-shaped tea leaves are fermented at a temperature of 25° C. and a humidity of 80%; the prefabricated strip-shaped tea leaves are spread with a thickness of 5 cm and the fermentation time is 8 hours. The fermented tea is pan-fried at 110°C for 2 minutes, the temperature is reduced to 70°C, and low-temperature receipt is performed, and the pan-frying is finished when the tea leaves are tightly rolled. The water content of the fermented tea a...

Example Embodiment

[0045] Example 2

[0046] The picked Mengdingshan tea leaves are wilted, and the tea leaves that will be picked are allowed to cool for 12 hours under natural conditions, turning once every two hours; the thickness of the tea is 10cm. Obtain a tea leaf with a water content of 55wt%; shake the withered tea leaves at room temperature with a speed of 25 rpm for 2 minutes; knead the tea leaves obtained after shaking for 30 minutes-heavy Kneading for 20 minutes-gently kneading for 30 minutes to obtain preformed strip tea leaves. The prefabricated strip-shaped tea leaves are fermented at a temperature of 28° C. and a humidity of 90%; the prefabricated strip-shaped tea leaves are spread out with a thickness of 12 cm and the fermentation time is 12 hours. The fermented tea is pan-fried at 125°C for 3 minutes, the temperature is reduced to 90°C, and low-temperature receipt is performed, and the pan-frying is finished when the tea leaves are tightly rolled. The water content of the ferme...

Example Embodiment

[0047] Example 3

[0048] The picked Mengdingshan tea leaves are wilted, and the tea leaves that will be picked are allowed to cool under natural conditions for 10 hours, turning once every two hours; the thickness of the tea is 8cm. Obtain tea leaves with a water content of 50wt%; shake the withered tea leaves at room temperature with a speed of 23 rpm for 5 minutes; knead the tea leaves obtained after shaking for 15 minutes-heavy Kneading for 10 minutes-lightly kneading for 15 minutes to obtain preformed strip tea leaves. The prefabricated strip-shaped tea leaves are fermented at a temperature of 26° C. and a humidity of 85%; the prefabricated strip-shaped tea leaves are spread out with a thickness of 6 cm and the fermentation time is 10 hours. The fermented tea is pan-fried at 120°C for 2 minutes, the temperature is reduced to 80°C, and low-temperature receipt is performed, and the pan-frying is finished when the tea leaves are tightly rolled. The water content of the fermen...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a production method of black tea. The production method is characterized by comprising the following steps: (a) withering picked tea leaves to obtain tea leaves with the moisture content being 40wt%-55wt%; (b) carrying out rocking on the cooled tea leaves of the step (a) at room temperature; (c) rolling the tea leaves obtained by the step (b) according to a sequence of slightly rolling, heavily rolling and slightly rolling to form preformed strip-shaped tea leaves; (d) fermenting the preformed strip-shaped tea leaves to obtain fermented tea leaves; and (e) frying the fermented tea leaves in a pot, drying and improving the aroma to obtain the black tea. The black tea produced by the production method does not generate bitter and astringent tastes and odor, and has the flower aroma and the aroma of green tea.

Description

technical field [0001] The invention relates to the field of tea production, more specifically, to a method for producing black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new tea leaves as raw materials. Withering is an important process in the initial production of black tea, which is called "black tea" when it is initially produced. Black tea is named for its red tea soup and leaves after brewing dry tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Moreover, due to the reduction of tea polyphenols, it...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23F3/06
Inventor 张跃华
Owner 四川蒙顶山跃华茶业集团有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap