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Preparation method for keemun black tea

A technology of Keemun black tea and tea leaves, which is applied in the field of preparation of Keemun black tea, which can solve the problems of unprotrusive "golden circle" and low theaflavin content of tea soup, and achieve the effect of light taste, low aroma and dark soup color

Inactive Publication Date: 2015-08-05
ANHUI QIMEN COUNTY QIHONG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the content of theaflavins in Keemun black tea (medium and small-leaf species, coriander leaf species) is low and the "golden circle" of tea soup is not prominent

Method used

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  • Preparation method for keemun black tea
  • Preparation method for keemun black tea
  • Preparation method for keemun black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, a kind of preparation of Keemun black tea

[0019] A kind of preparation of Keemun black tea, comprises the steps:

[0020] 1) One bud, two fresh leaves and three fresh leaves of Coriander leaf tea;

[0021] 2) Withering, the withering machine withers until the moisture content of fresh leaves is 55%;

[0022] 3) Kneading, the indoor temperature is 24°C, the relative humidity is 80%, and the amount of leaves thrown can reach a natural full barrel shape. Knead without pressure for 30 minutes, lightly press for 12 minutes, loosely press for 5 minutes, press hard for 10 minutes, loosely press for 10 minutes, and press for 10 minutes. The principle of light, heavy and light is carried out, the cell crushing rate is over 90%, and the strip forming rate is over 85%;

[0023] 4) Fermentation, the entire fermentation process is divided into two stages, the first stage is a high-temperature short-term fermentation stage, the temperature is 28 ° C, the time is 30 ...

Embodiment 2

[0025] Embodiment 2, a kind of preparation of Keemun black tea

[0026] A kind of preparation of Keemun black tea, comprises the steps:

[0027] 1) One bud, two fresh leaves and three fresh leaves of Coriander leaf tea;

[0028] 2) Withering, the withering machine withers until the moisture content of fresh leaves is 60%;

[0029] 3) Kneading, the indoor temperature is 24°C, the relative humidity is 75%, and the amount of leaves thrown can reach a natural full barrel shape. Knead without pressure for 30 minutes, lightly press for 12 minutes, loosely press for 5 minutes, press hard for 10 minutes, loosely press for 10 minutes, and press for 10 minutes. The principle of light, heavy and light is carried out, the cell crushing rate is over 90%, and the strip forming rate is over 85%;

[0030] 4) Fermentation, the entire fermentation process is divided into two stages, the first stage is a high-temperature short-term fermentation stage, the temperature is 30 ° C, the time is 20 ...

Embodiment 3

[0032] Embodiment 3, a kind of preparation of Keemun black tea

[0033] A kind of preparation of Keemun black tea, comprises the steps:

[0034] 1) One bud, two fresh leaves and three fresh leaves of Coriander leaf tea;

[0035] 2) Withering, the withering machine withers until the moisture content of fresh leaves is 55%;

[0036] 3) Kneading, the indoor temperature is 20°C, the relative humidity is 75%, and the amount of leaves thrown can reach a natural full barrel shape. Knead without pressure for 30 minutes, lightly press for 12 minutes, loosely press for 5 minutes, press hard for 10 minutes, loosely press for 10 minutes, and press for 10 minutes. The principle of light, heavy and light is carried out, the cell crushing rate is over 90%, and the strip forming rate is over 85%;

[0037] 4) Fermentation, the entire fermentation process is divided into two sections, the first section is a high-temperature short-term fermentation stage, the temperature is 30 ° C, the time is...

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Abstract

The invention relates to a preparation method for keemun black tea. The preparation method comprises the following steps: 1) picking fresh tea tree leaves with one bud and two leaves or one bud and three leaves of Camellia sinensis var. Sinensis cv. Zhuye; 2) withering: withering by a withering machine till the water content of the fresh tea leaves is 55-60%; 3) rolling; 4) dividing the whole fermentation process into two stages: the first stage is a high-temperature short-time fermentation stage, wherein the temperature is 30-35 DEG C, the time is 20-30 minutes and the relative humidity is over 95%; the second stage is a low-temperature long-time fermentation stage, wherein the temperature is 22-28 DEG C and the time is 120-150 minutes; and 5) drying. The preparation method provided by the invention solves the problem that the theaflavin of keemun black tea (middle / little leaf tea and Camellia sinensis var. Sinensis cv. Zhuye) is relatively low and the golden ring of the tea soup is not obvious.

Description

technical field [0001] The invention relates to the technical field of preparation methods of Keemun black tea, in particular to a fermentation process of Keemun black tea. Background technique [0002] Keemun black tea, a famous tea in Chinese history. The famous black tea boutique, referred to as Qihong, is produced in Qimen, Dongzhi, Guichi (now Chizhou City), Shitai, Yixian County, Anhui Province, and Fuliang in Jiangxi Province. "Qimen black tea is the best among the group of fragrances, and it has a good reputation and high fragrance." Qimen black tea is the best black tea, enjoying a high reputation. It is the favorite drink of the Queen of England and the royal family. Qunfang is the most", "Black Tea Queen". [0003] The temperature-variable fermentation process is conducive to the accumulation of theaflavins. The current general technical plan is: early stage high-temperature fermentation at 30-35°C, 20-30min, humidity 98%, low-temperature fermentation at 22°C, h...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/06
Inventor 彭学权陆国富闵宣文仇传慧张玲
Owner ANHUI QIMEN COUNTY QIHONG TEA