Preparation method of strip-shaped black tea

A technology of black tea and strip, which is applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems of low aroma, low mellow taste, and not bright soup color.

Inactive Publication Date: 2015-05-13
成都市碧涛茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to overcome the quality defects such as low aroma, dull soup color, lack of mellow taste, green and astringent, dark leaf bottom and other quality defects existing in the existing traditional preparation of bar-shaped black tea, the present invention provides a method for preparing bar-shaped black tea. The strip-shaped black tea strips prepared by the method are thin, tight and uniform, with many front seedlings and golden hairs exposed, the color is black and oily, the soup is bright red, the aroma is sweet and rich with fruity aroma, the taste is fresh, mellow, strong, refreshing and sweet, and the bottom of the leaf is red and even. Bright

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing bar-shaped black tea, comprising the steps of picking fresh leaves, withering, rolling, fermenting and drying, and is characterized in that it also includes the step of increasing aroma by far infrared, and the step of improving aroma by far infrared is located after the drying step , the fermentation step is a temperature-controlled fermentation, and the drying step includes an initial drying step and a foot drying step, and the foot drying step is performed after the initial drying step is completed.

[0027] The specific process of the step of picking fresh leaves is as follows: the standard for picking fresh leaves is fresh tea leaves with 1 bud and 2 leaves.

[0028]The specific process of the withering step is as follows: the fresh leaves are evenly spread in the blowing type withering tank for fresh leaves withering, the thickness is 2cm, the temperature is 25°C, the blowing is 20 minutes, stop for 12 minutes and turn once, and wither until ...

Embodiment 2

[0036] A method for preparing bar-shaped black tea, comprising the steps of picking fresh leaves, withering, rolling, fermenting and drying, and is characterized in that it also includes the step of increasing aroma by far infrared, and the step of improving aroma by far infrared is located after the drying step , the fermentation step is a temperature-controlled fermentation, and the drying step includes an initial drying step and a foot drying step, and the foot drying step is performed after the initial drying step is completed.

[0037] The specific process of the step of picking fresh leaves is as follows: the standard for picking fresh leaves is fresh tea leaves with one bud and one leaf.

[0038] The specific process of the withering step is as follows: the fresh leaves are evenly spread in the blowing type withering tank to wither the fresh leaves, the thickness is 2cm, the temperature is 20°C, the blowing is stopped for 20 minutes and turned once for 10 minutes, and th...

Embodiment 3

[0046] A method for preparing bar-shaped black tea, comprising the steps of picking fresh leaves, withering, rolling, fermenting and drying, and is characterized in that it also includes the step of increasing aroma by far infrared, and the step of improving aroma by far infrared is located after the drying step , the fermentation step is a temperature-controlled fermentation, and the drying step includes an initial drying step and a foot drying step, and the foot drying step is performed after the initial drying step is completed.

[0047] The specific process of the step of picking fresh leaves is as follows: the standard for picking fresh leaves is fresh tea leaves with 1 bud and 2 leaves.

[0048] The specific process of the withering step is as follows: the fresh leaves are evenly spread in the blowing type withering tank for fresh leaves withering, the thickness is 3cm, the temperature is 25°C, the blowing is 25 minutes, stop for 12 minutes and turn once, wither until the...

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PUM

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Abstract

The invention discloses a preparation method of strip-shaped black tea. The method comprises the steps of picking fresh leaves, withering, rolling, fermenting, drying and carrying out far-infrared fragrance enhancing, wherein the step of far-infrared fragrance enhancing is carried out after the step of drying, temperature control fermentation is adopted by the step of fermenting, the step of drying comprises primary drying and sufficient drying, and sufficient drying is carried out after primary drying. The prepared strip-shaped black tea is fine, tight, uniform and tidy, has multiple tips and exposed golden tips, is black and oily in color, is brilliant red in liquor color, is fragrant, sweet and rich in fragrance with fruity flavor, is fresh, mellow, thick, tasty and refreshing in flavor, has aftertaste sweet, and is red, and the tea residue is red bright.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a method for preparing bar-shaped black tea. Background technique [0002] Bar-shaped black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium , potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. The chemical reaction of polyphenols in the bar-shaped black tea during the fermentation process makes the chemical components in the fresh leaves change greatly, producing theaflavins, thearubigins and other components, and its aroma is significantly higher than that of fresh leaves, forming the unique color of black tea. ,fragrance. [0003] The preparation method of bar-shaped black tea is generally: fresh leaves → withering → kneading → fermenting → drying, that is, after the tea leaves are picked (there is no special requirement for the standards of buds and leaves of fresh tea leaves, as long as they are buds ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/40A23F3/12
Inventor 刘碧清
Owner 成都市碧涛茶业有限公司
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