Processing method of high-quality black tea

A processing method and technology of black tea, which is applied in the field of high-quality black tea processing, can solve the problems of grayish brown color, bitter taste, rough and loose shape of dry tea, etc., and achieve the effect of improving the chemical composition of aroma, reducing the degree of injury, and disappearing the surface gloss

Active Publication Date: 2015-11-11
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 l

Method used

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  • Processing method of high-quality black tea

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Experimental program
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Effect test

Embodiment 1

[0070] A kind of processing method of black tea, it comprises following concrete steps successively:

[0071] 1) Raw material selection and picking

[0072] Raw materials: 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.

[0073] 2) wither

[0074] 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 lay...

Embodiment 2

[0105] A kind of processing method of black tea, it comprises following concrete steps successively:

[0106] 1) Raw material selection and picking

[0107] 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.

[0108] 2) wither

[0109] 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 le...

Embodiment 3

[0138] A kind of processing method of black tea, it comprises following concrete steps successively:

[0139] 1) Raw material selection and picking

[0140] Raw material: The variety is Sichuan tea. 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.

[0141] 2) wither

[0142] 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 layer is loose and ...

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Abstract

The invention discloses a processing method of a black tea. The processing method sequentially comprises the following steps: selecting raw materials; picking; withering; kneading; fermenting; steaming and dehydrating; re-kneading; shaping; primarily baking; stacking and re-baking, wherein the processing method is characterized in that a steam-heating fixation machine is adopted for steaming and dehydrating; when the steam temperature reaches 150-160 DEG C and the hot air temperature reaches 100-110 DEG C, leaves are evenly fed; the leaf feeding amount is 1Kg/min; the fixation time is controlled within 35-40 seconds; the hot air dehydration time is controlled within 90-120 seconds; and the moisture content of the dehydrated leaves is 55%-65%. The black tea obtained by the processing method of the black tea is tight, fine and straight in appearance, black in color and luster, visible in golden tip, red and bright in soup, sweet, fragrant, high in purity, mellow and brisk in taste, sweet in aftertaste, bright and living in infused leaf, regular and intact; the dry tea is straight and robust in appearance; the tea soup is red and bright in color and luster; the fragrance is strong and sweet; the soup is strong, red and bright; and the taste is fresh and strong.

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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IPC IPC(8): A23F3/06A23F3/08A23F3/12
Inventor 李中林杨娟袁林颖钟应富罗红玉张莹
Owner CHONGQING YUNLING TEA IND TECH
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