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Production process of black tea

A production process and technology of black tea, which is applied in the field of production process of Tibetan Russian black tea, can solve the problems of not having the aroma of highland barley and Tibetan cedar wood, and unsatisfactory taste, so as to be suitable for fine tasting and fast drying. , strong fragrance effect

Inactive Publication Date: 2015-06-17
唐小丁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The drying in this patent also adopts a conventional drying method, and the aroma of black tea is not fully developed during the drying process; in addition, traditional black tea is not combined with highland barley and Tibetan cedar wood, so it does not have the aroma of highland barley and Tibetan cedar wood, and also The taste is unsatisfactory; and after adding highland barley and Tibetan cedar wood, the fermentation process must be improved on the traditional fermentation process in order to achieve the purpose of mixing the two efficiently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Black tea is produced in the following steps:

[0023] (1) Picking of fresh leaves: picking new shoots of tea trees with luxuriant growth, thick leaves, and good tenderness. The tea trees are preferably tea trees on the valley bottoms on both sides of the Xianshui River in Daofu County, Ganzi Prefecture, Sichuan Province, China;

[0024] (2) Withering: Fresh leaves wither in the withering room, the temperature in the withering room is controlled at 27°C, and the withering process is turned every hour to make the withering evenly. The withering time is 4 hours, and the weight loss of the withered leaves after withering reaches 30%. , at this time, the leaves and tender stems are wilted and soft, the leaves are soft, slightly sticky, and can form agglomerates, the tender stems are constantly bent, the leaf color changes from bright green to dark green, the pages are wrinkled, the green air basically disappears and emits a delicate fragrance;

[0025] (3) Kneading: accordi...

Embodiment 2

[0032] Black tea is produced in the following steps:

[0033] (1) Picking of fresh leaves: picking new shoots of tea trees with luxuriant growth, thick leaves, and good tenderness. The tea trees are preferably tea trees on the valley bottoms on both sides of the Xianshui River in Daofu County, Ganzi Prefecture, Sichuan Province, China;

[0034] (2) Withering: The fresh leaves wither in the withering room, the temperature in the withering room is controlled at 33°C, and the withering process is turned every hour to make the withering uniform. The withering time is 5 hours, and the weight loss of the withered leaves after withering reaches 35%. , at this time, the leaves and tender stems are wilted and soft, the leaves are soft, slightly sticky, and can form agglomerates, the tender stems are constantly bent, the leaf color changes from bright green to dark green, the pages are wrinkled, the green air basically disappears and emits a delicate fragrance;

[0035] (3) Kneading: ac...

Embodiment 3

[0042] Black tea is produced in the following steps:

[0043] (1) Picking of fresh leaves: picking new shoots of tea trees with luxuriant growth, thick leaves, and good tenderness. The tea trees are preferably tea trees on the valley bottoms on both sides of the Xianshui River in Daofu County, Ganzi Prefecture, Sichuan Province, China;

[0044](2) Withering: Fresh leaves wither in the withering room, the temperature in the withering room is controlled at 38°C, and the withering process is turned every hour to make the withering uniform. The withering time is 6 hours, and the weight loss of the withered leaves after withering reaches 40%. , at this time, the leaves and tender stems are wilted and soft, the leaves are soft, slightly sticky, and can form agglomerates, the tender stems are constantly bent, the leaf color changes from bright green to dark green, the pages are wrinkled, the green air basically disappears and emits a delicate fragrance;

[0045] (3) Kneading: accordi...

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PUM

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Abstract

The invention discloses a production process of black tea. The process comprises the following steps: picking fresh leaves; withering; rolling; fermenting, namely, adding rolled leaves into dried highland barley in mass ratio of 1: (0.4-0.8), uniformly agitating, and fermenting together; processing by a hot pot, namely, heating the pot until the pot is hot, stirring and frying the fermented leaves and highland barley together for 3 to 5 minutes, and then moving out from the pot; wrapping and rolling again; performing smoke baking to obtain primary tea; performing general sieving, air selecting, stem selecting, fragrance extracting and blending mixing for the primary tea to obtain the final back tea. According to the process, highland barley is added during fermenting, so that the final black tea has the unique taste of the flavor of the highland barley; the drying is performed by stirring and frying through the hot pot, and thus, the black tea has the advantages of high drying speed, more flavor, and thick flavor; the black tea is suitable for savoring every bite by a user.

Description

technical field [0001] The invention relates to a production process of black tea, in particular to a production process of Tibetan Russian color black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from suitable new tea tree leaves as raw materials. 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, and the chemical components in the fresh leaves changed greatly. The 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, so black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. [0003] Snowland Russian tea is a kind of Tibetan Russian tea. It is produced in Huolzhang Valley, Luhuo County, Ganzi Prefecture, Sichuan Provinc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 唐小丁
Owner 唐小丁