Method for preparing black tea by using wild ancient tea trees

A technology for fresh leaves of tea trees and black tea, which is applied to the field of making black tea with fresh leaves of wild ancient tea trees, can solve the problems of sourness of black tea quality, influence the quality of black tea, long fermentation time, etc. Effect

Inactive Publication Date: 2015-07-08
GUIZHOU XINJING ECOLOGICAL TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing black tea processing technology has a long fermentation time, and if the black tea fermentation time is too long, it will easily cause the quality o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for making black tea with the fresh leaves of wild ancient tea trees, comprising the following steps:

[0017] (1) Green tea picking: The standard for picking fresh leaves of wild ancient tea trees is 1 bud and 1 leaf raw material;

[0018] (2) Withering: Place the picked fresh leaves of wild ancient tea trees in an air-conditioned withering room, spread the fresh leaves in a withering tank with a thickness of 5 cm, control the temperature at 30°C, and wither for 8 hours. The moisture content of its fresh leaves reaches 65%;

[0019] (3) Kneading: adopt the "light-heavy-light" kneading method, the gentle time is 10 minutes, the heavy kneading time is 30 minutes, and the gentle time is 15 minutes, so that the stripping rate of the kneaded leaves can reach more than 95%, and the cell crushing rate can reach more than 90%;

[0020] (4) Fermentation: Fermentation is carried out in a special fermentation room, the thickness of the fermented leaves is 5cm, the f...

Embodiment 2

[0025] A method for making black tea with the fresh leaves of wild ancient tea trees, comprising the following steps:

[0026] (1) Green tea picking: The standard for picking fresh leaves of wild ancient tea trees is 1 bud and 1 leaf raw material;

[0027] (2) Withering: Place the picked fresh leaves of wild ancient tea trees in an air-conditioned withering room, spread the fresh leaves in a withering tank with a thickness of 7cm, control the temperature at 32°C, and wither for 6 hours. The moisture content of its fresh leaves reaches 60%;

[0028] (3) Kneading: adopt the "light-heavy-light" kneading method, the gentle time is 12 minutes, the heavy kneading time is 25 minutes, and the gentle time is 15 minutes, so that the stripping rate of kneading leaves can reach more than 95%, and the cell breaking rate can reach more than 90%;

[0029] (4) Fermentation: Fermentation is carried out in a special fermentation room, the thickness of the fermented leaves is 7cm, the ferme...

Embodiment 3

[0034] A method for making black tea with the fresh leaves of wild ancient tea trees, comprising the following steps:

[0035] (1) Green tea picking: The standard for picking fresh leaves of wild ancient tea trees is 1 bud and 1 leaf raw material;

[0036] (2) Withering: Place the picked fresh leaves of wild ancient tea trees in an air-conditioned withering room, spread the fresh leaves in a withering tank with a thickness of 8 cm, control the temperature at 35°C, and wither for 5 hours. The moisture content of its fresh leaves reaches 55%;

[0037] (3) Kneading: adopt the "light-heavy-light" kneading method, the gentle time is 15 minutes, the heavy kneading time is 20 minutes, and the gentle time is 15 minutes, so that the stripping rate of kneading leaves can reach more than 95%, and the cell breaking rate can reach more than 90%;

[0038] (4) Fermentation: Fermentation is carried out in a special fermentation room, the thickness of the fermented leaves is 8cm, the ferm...

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PUM

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Abstract

trees. The preparation method comprises the following operation steps that 1, tea leaves are picked according to the standard of one bud and one leaf; 2, the deterioration mode is temperature control deterioration; 3, rolling is performed; 4, the fermentation mode is oxygen introducing fermentation, and the fermentation time is 2-3 hours; 5, the primary drying temperature is 110-120 DEG C, and the dryness of the tea leaves is 70%-80%; 6, the secondary drying temperature is 80-90 DEG C, and the dryness of the tea leaves is 90%-95%; and 7, the flavor raising mode is low-temperature long-time flavor raising, the temperature is 50-60 DEG C, and the time is 5-10 hours. The wild ancient tea tree black tea prepared with the method is tight and thin in trabes in appearance, the color is oily and moisture, the fragrance is sweet, and the taste is sweet and mellow.

Description

technical field [0001] The invention relates to a method for making black tea, in particular to a method for making black tea with fresh leaves of wild ancient tea trees. Background technique [0002] Southwest China is the origin of tea trees, and Guizhou is known as a treasure house of tea tree germplasm resources because of its unique natural geography. Wild ancient tea trees refer to wild ancient tea trees and their communities distributed in natural forests, semi-domesticated artificially cultivated wild tea trees, and ancient tea gardens (forests) that have been artificially cultivated for more than 100 years; ancient tea trees mostly grow in places with fresh air and high-quality soil. Territory, which has natural health benefits, has become a pet in the tea market. Because the roots of wild ancient tea trees go deep into the soil, it is more conducive to absorbing nutrients from the deep underground soil and converting them into nutrients. Therefore, the ancient t...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 李兰东贺永龙罗忆钗沈强
Owner GUIZHOU XINJING ECOLOGICAL TEA IND CO LTD
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