Black tea processing method

A processing method and technology of black tea, which is applied in the field of high-quality black tea processing, can solve problems such as difficulty in satisfying consumers, insufficient processing technology, dark and not red color, etc., to improve the appearance quality, reduce the degree of injury, and surface gloss disappearing effect

Active Publication Date: 2015-11-04
CHONGQING YUNLING TEA IND TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the quality of many black teas cannot be stabilized due to insufficient raw materials or processing techniques.
The shape of dry tea is rough and loose, and the color is gray-brown; when the tea soup is formed, the color is dark and not red; the taste is bitter, which is difficult to meet the needs of consumers

Method used

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  • Black tea processing method

Examples

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Comparison scheme
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Embodiment 1

[0047] A kind of processing method of black tea, it comprises following concrete steps successively:

[0048] 1) Raw material selection and picking

[0049] Raw material: The variety is selected from Bayu Tezao. The raw materials are collected from pollution-free ecological tea gardens at an altitude of 550-650m, and the optimum temperature for picking in sunny days is 25°C. The picking standard is one bud and one leaf, the length of the buds and leaves is 2.5-2.8cm, the buds and leaves are complete and even, and there are no purple leaves, fish leaves, diseased leaves, etc.

[0050] 2) wither

[0051] Withering: When the outdoor temperature is lower than 30°C, the fresh leaves are evenly spread on the withering curtain or dustpan, and the amount of spread leaves is 0.5kg / m 2 , sunbaked for 10 minutes, and then transferred to the room to continue withering. The indoor temperature is 20°C, the relative humidity is 65%, and the thickness of the spread is 5cm, so that the leaf...

Embodiment 2

[0064] A kind of processing method of black tea, it comprises following concrete steps successively:

[0065] 1) Raw material selection and picking

[0066] Raw materials: Shuyong No. 1 is selected as the variety. The raw materials are collected from pollution-free ecological tea gardens at an altitude of 550-650m, and the optimum temperature for picking in sunny days is 25°C. The picking standard is one bud and one leaf, the length of the buds and leaves is 2.5-2.8cm, the buds and leaves are complete and even, and there are no purple leaves, fish leaves, diseased leaves, etc.

[0067] 2) wither

[0068] Withering: When the outdoor temperature is lower than 30°C, the fresh leaves are evenly spread on the withering curtain or dustpan, and the amount of spread leaves is 0.6kg / m 2 , sunbaked for 15 minutes, and then moved indoors to continue withering. The indoor temperature was 25°C, the relative humidity was 75%, and the thickness of the spread was 10 cm, so that the leaf la...

Embodiment 3

[0079] A kind of processing method of black tea, it comprises following concrete steps successively:

[0080] 1) Raw material selection and picking

[0081] Raw materials: The variety is Sichuan small leaf species. The raw materials are collected from pollution-free ecological tea gardens at an altitude of 550-650m, and the optimum temperature for picking is 23°C in sunny days. The picking standard is one bud and one leaf, the length of the bud and leaf is 2.5cm, the buds and leaves are complete and even, and there are no purple leaves, fish leaves, diseased leaves, etc.

[0082] 2) wither

[0083] Withering: When the outdoor temperature is lower than 30°C, the fresh leaves are evenly spread on the withering curtain or dustpan, and the amount of spread leaves is 0.6kg / m 2 , sunbaked for 10 minutes, and then transferred to the room to continue withering. The indoor temperature is 25°C, the relative humidity is 70%, and the thickness of the spread is 7cm, so that the leaf lay...

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Abstract

The invention discloses a black tea processing method. The method sequentially comprises the steps of raw material selection and picking, withering, rolling, fermentation, shaping and curing. In the rolling step, a rolling barrel is filled with withered tea leaves, empty rolling is carried out for 20-25 min, light pressing is carried out for 20-25 min, heavy pressing is carried out for 25-30 min, light pressing is carried out for 10-15 min, empty rolling is carried for 5 min, and then black tea is obtained, wherein the total tea rolling time is 80-100 min. Black tea obtained through the black tea processing method is compact, fine straight and upright in appearance, black and smooth in color, highly tender, red and bright in tea water color, fragrant, sweet and high in purity, mellow, brisk and sweet in taste, red, bright and fresh in leaf bottom, uniform and complete, straight and strong in appearance, red and bright in the tea water color, strong, fragrant and sweet in fragrance, bright-colored, red and bright in tea water color, and fresh, brisk and thick in taste.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a processing method of high-quality black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from the fresh leaves of the tea tree through withering, rolling, fermentation, drying and other processing techniques. Because the dry tea, soup color, and leaf bottom are mainly red, it is named black tea. [0003] Corresponding clinical studies in my country have shown that tea pigments, an important substance that constitutes its unique flavor, play a role in regulating blood lipids, resisting lipid peroxidation, eliminating free radicals, anticoagulant and promoting fibrinolysis. [0004] At present, the quality of many black teas cannot be stabilized due to insufficient raw materials or processing techniques. The shape of dry tea is rough and loose, and the color is gray-brown; when the tea soup is formed, the color is dark and not red; the taste i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 杨娟李中林邓敏刘素强胡翔邬秀宏
Owner CHONGQING YUNLING TEA IND TECH
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