Method for fermenting black tea and application of method

A technology for black tea and finished black tea, which is applied in the fields of preparing black tea and fermenting black tea, can solve the problems of complex active ingredients and no excessive research, and achieves the effects of relieving women's dysmenorrhea, increasing the number of brewing times, and having a mellow and smooth taste

Active Publication Date: 2015-10-14
王宜敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Ginger is a substance that can be used as both medicine and food. Traditional Chinese medicine believes that ginger has the effects of sweating and relieving the exterior, warming the middle to stop vomiting, warming the lungs and relieving cough. Existing research shows that its active ingredients are quite complex
[0007] Ginger is used to assist the fermentation of black tea. Although it can increase the flavor of tea and improve the efficacy of tea, ginger is a spicy thing after all. How to keep the color and taste of black tea unchanged and increase the efficacy of tea? Not much research has been done in the technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Take 100g of commercially available black tea for later use, then take fresh ginger, squeeze the juice, take 100g of ginger juice, mix it with the aforementioned commercially available black tea until uniform, place it in an airtight container for fermentation, and dry the fermented product to a water content of about 7%, namely Obtain product, named after ginger black tea I.

Embodiment 2

[0036] Take 1000g of commercially available black tea as the raw material; take fresh ginger, wash, squeeze the juice, filter, take 1250g of ginger juice, mix it evenly with the raw material, place it in a closed container, and vacuumize until the pressure inside the container is -0.05~-0.1MPa, The temperature is controlled at 34-36°C, and the fermentation is carried out at this temperature for 190-220 minutes. After the fermentation is completed, the product is dried to a water content of about 8%, and the product is obtained, which is named ginger black tea II.

Embodiment 3

[0038] According to the method of Comparative Example 1, but no ginger juice was added in the fermentation process, the finished black tea was prepared. Get 800g of this finished black tea as a raw material; get fresh ginger, wash, squeeze the juice, filter, get 400g of ginger juice, mix evenly with the raw material, place it in a closed container for fermentation, and dry the product after fermentation to a water content of about 8%, namely Obtain product, named after ginger black tea III.

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PUM

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Abstract

The invention relates to a method for fermenting black tea. The method is characterized in that ginger juice and a finished product black tea are fermented together, so that the black tea is more fully and uniformly fermented. The product prepared by the method is novel ginger black tea which not only can maintain the color and luster and flavor of the black tea, but also particularly has a function of improving woman dysmenorrhea. In addition, compared to the conventional black tea, the ginger black tea is relatively improved in aspects of mixing times, taste and the like.

Description

technical field [0001] The invention relates to a fermentation method, in particular to a method of fermenting black tea. The present invention also relates to a method for preparing black tea related thereto. Background technique [0002] Tea is an important part of Chinese traditional culture. According to different raw materials and preparation methods, tea can be divided into black tea, green tea, white tea, yellow tea, green tea and dark tea, etc., and different types of tea have different characteristics. [0003] "Black tea" is a kind of tea, which is named for the red color of the tea soup and leaves after brewing. The existing black tea varieties mainly include Rizhao black tea, Keemun black tea, Zhaoping red, Huohong, Dianhong, Yuehong, Quanchenghong, Suhong, Chuanhong, Yinghong, etc. , fermentation, drying and other steps to obtain finished tea. The fermentation method is very important for black tea. The degree of fermentation of black tea can reach 80%-90%,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 王宜敏
Owner 王宜敏
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