Black tea processing technology

A processing technology and technology for black tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of insufficient aroma of black tea and the need to improve the taste of black tea.

Inactive Publication Date: 2015-11-25
YUNNAN DIANHONG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma of black tea produced by traditional black tea processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A process for processing black tea, comprising the steps:

[0038] 1) After the fresh tea leaves after picking are spread out to dry, they are frozen for 25 days under the temperature condition of -20°C;

[0039] 2) withering is carried out after the frozen tea leaves are thawed, and the withering is that the frozen tea leaves are spread on a white cloth to carry out solar withering, and every 10min is turned once;

[0040] 3) rinsing, dehydrating, cooling and rolling the withered tea leaves;

[0041] 4) The rolled tea raw material is covered and fermented, the fermentation temperature is controlled at 35°C, and the fermentation is carried out for 150min;

[0042] 5) Drying the tea raw material until the water content in the tea raw material is 5%, that is, the finished black tea product is obtained.

[0043] Freezing increases the permeability of the cell membrane, which can promote the enzymatic oxidation of polyphenols, especially after rolling, the PPO activity ri...

Embodiment 2

[0052] A process for processing black tea, comprising the steps:

[0053] 1) After the fresh tea leaves after picking are spread out to dry, they are frozen for 28 days under the temperature condition of -18°C;

[0054] 2) withering is carried out after the frozen tea leaves are thawed, and the withering is that the frozen tea leaves are spread on a white cloth to carry out solar withering, and every 15min is turned once;

[0055] 3) rinsing, dehydrating, cooling and rolling the withered tea leaves;

[0056] 4) The rolled tea raw material is covered and fermented, the fermentation temperature is controlled at 38°C, and the fermentation is carried out for 170min;

[0057] 5) Drying the tea raw material until the water content in the tea raw material is 6%, that is, the finished black tea is obtained.

[0058] Freezing increases the permeability of the cell membrane, which can promote the enzymatic oxidation of polyphenols, especially after rolling, the PPO activity rises rapi...

Embodiment 3

[0067] A process for processing black tea, comprising the steps:

[0068]1) Freeze the picked fresh tea leaves for 30 days at -15°C after being spread out to dry;

[0069] 2) Withering after thawing the frozen tea leaves, the withering is to lay the frozen tea leaves on a white cloth and wither in sunlight, and stir once every 20 minutes;

[0070] 3) Rinse the withered tea leaves, dehydrate them, cool them with air, and twist them;

[0071] 4) Film-covered fermentation is carried out on the rolled tea raw materials, the fermentation temperature is controlled at 40° C., and fermentation is carried out for 190 minutes;

[0072] 5) drying the tea raw material until the water content in the tea raw material is 7%, and then the finished black tea is obtained.

[0073] Freezing increases the permeability of the cell membrane, which can promote the enzymatic oxidation of polyphenols, especially after rolling, the activity of PPO rises rapidly, which is conducive to the rapid oxidat...

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PUM

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Abstract

The invention discloses a black tea processing technology. The black tea processing technology includes the steps that firstly, after being spread and dried in the sun, picked fresh tea leaves are frozen for 25-30 days under the temperature condition of -20 DEG C to -15 DEG C; secondly, the frozen tea leaves are withered after being unfrozen, and according to withering, the frozen tea leaves are flatly laid on white cloth, subjected to sunlight withering and stirred one time every 10-20 min; thirdly, the withered tea leaves are rinsed, dehydrated, dried in air and twisted; fourthly, the twisted tea leaf raw materials are subjected to film covering fermentation, fermentation temperature is controlled between 35 DEG C and 40 DEG C, and fermentation is performed for 150-190 min; fifthly, the tea leaf raw materials are dried till the water content of the tea leaf raw materials is 5-7%, and then finished black tea products can be made; the cell membrane permeability is increased due to freezing, and therefore enzymatic oxidation of polyphenol substances can be promoted, the content of theaflavin and thearubigins of black tea can be remarkably increased due to freezing, and tea soup is red and bright and tastes sweet and mellow.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a black tea processing technology. Background technique [0002] Black tea belongs to the category of fully fermented tea. It is made from the buds and leaves of tea trees and is refined through typical processes such as withering, rolling, fermentation and drying. The color of the dried tea and the brewed tea are mainly red, hence the name. black tea. [0003] Strictly speaking, black tea does not refer to a variety of tea, but a processing technology of tea. The aroma of black tea produced by traditional black tea processing technology is not strong enough, and the taste needs to be improved. SUMMARY OF THE INVENTION [0004] In order to solve the above technical problems, the present invention provides a black tea processing technology with pure black tea aroma and sweet taste. [0005] The purpose of this invention is to realize through the following t...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 张成仁苏向宇李琴施文宏薛林
Owner YUNNAN DIANHONG GRP
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