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Production process of red date black tea

A production process and technology of red dates, applied in the direction of tea processing before extraction, can solve the problems of inability to feel the sweet aroma of red dates, light and tasteless, etc.

Active Publication Date: 2015-12-02
元气森林(北京)食品科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the jujube teas currently on the market are simple mixtures of jujubes and tea leaves. In this way, the jujubes are often bland and tasteless after being steeped once, and the sweet fragrance of the jujubes cannot be felt after repeated brewing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Picking fresh leaves, picking the bud tips of fresh tea leaves;

[0024] (2) Withering, the fresh leaves are spread in the withering tank, 1.8kg tea leaves are placed per square meter, turned over once every 2h, and withered for 8 hours;

[0025] (3) Kneading, using a kneading machine or manual kneading, and deblocking after the kneading is completed;

[0026] (4) primary fermentation, the tea leaves are placed in the fermentation chamber, the temperature is controlled at 25-28° C., the humidity is 90-95%, the thickness of the tea leaves is 10-15 cm, covered with a layer of moist fine gauze, and the fermentation time is 2 days;

[0027] (5) Dry once, bake with a dryer, the drying temperature is 42-48°C, and the drying time is 1.5h;

[0028] (6) Secondary fermentation, fumigate the jujube with steam for 6 minutes, then quickly mix it with the tea leaves treated in step (5), and pile it up for secondary fermentation, turn it over every 1-2 hours, and the fermentation...

Embodiment 2

[0036] (1) Picking fresh leaves, picking the bud tips of fresh tea leaves;

[0037] (2) Withering, spread fresh leaves in the withering tank, place 2kg tea leaves per square meter, turn over once every 2h, and wither for 9 hours;

[0038] (3) Kneading, using a kneading machine or manual kneading, and deblocking after the kneading is completed;

[0039] (4) primary fermentation, the tea leaves are placed in the fermentation chamber, the temperature is controlled at 25-28° C., the humidity is 90-95%, the thickness of the tea leaves is 10-15 cm, covered with a layer of moist fine gauze, and the fermentation time is 2.5 days;

[0040] (5) Once dried, baked with a dryer, the drying temperature is 45-50°C, and the drying time is 1h;

[0041] (6) Secondary fermentation, fumigate the red dates with steam for 5 minutes, then quickly mix with the tea leaves treated in step (5), and pile them up for secondary fermentation, turn over once every 1-2 hours, and the fermentation time is 1 d...

Embodiment 3

[0049] (1) Picking fresh leaves, picking the bud tips of fresh tea leaves;

[0050] (2) Withering, spread fresh leaves in the withering tank, place 2.5kg tea leaves per square meter, turn over once every 2h, and wither for 10 hours;

[0051] (3) Kneading, using a kneading machine or manual kneading, and deblocking after the kneading is completed;

[0052] (4) primary fermentation, the tea leaves are placed in the fermentation chamber, the temperature is controlled at 25-28°C, the humidity is 90-95%, the thickness of the tea leaves is 10-15cm, covered with a layer of moist fine gauze, and the fermentation time is 3 days;

[0053] (5) Dry once, bake with a dryer, the drying temperature is 40-45°C, and the drying time is 2h;

[0054] (6) Secondary fermentation: Fumigate the jujube with steam for 7 minutes, then quickly mix it with the tea leaves treated in step (5), and pile it up for secondary fermentation, turn it over every 1-2 hours, and the fermentation time is 1 day; pile ...

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Abstract

The invention discloses a production process of red date black tea. The production process of the red date black tea is characterized by comprising the following steps: picking fresh leaves; withering; rolling; fermenting for the first time; drying for the first time; fermenting for the first time; fumigating red dates with steam for 5-7 minutes, and rapidly mixing the red dates with tea leaves; carrying out pile fermentation to ferment for the second time; after fermentation, sieving to separate the red dates and the tea leaves; drying for the second time; mixing the tea leaves with the red dates: in a closed air conditioning room, separately flatly spreading the tea leaves and the red dates according to a principle of one layer of the tea leaves and one layer of the red dates; covering one layer of wet gauze, wherein the weight ratio of the tea leaves to the red dates is (4-5) to 1, the temperature is controlled to be 35-45 DEG C and the time is 1-2 days; spreading and airing the tea leaves and the red dates: selecting a ventilated and clean field, and spreading and airing the tea leaves and the red dates for 5-8 hours; and drying for the third time. The red date black tea disclosed by the invention has rich tea aroma and date aroma, and the sweet aroma of the red dates can still be kept when the red date black tea is brewed for a plurality of times.

Description

technical field [0001] The invention relates to the field of black tea production, in particular to a production process of jujube black tea. Background technique [0002] Black tea, which belongs to fully fermented tea, is named for its dry tea color and the red color of the brewed tea soup. Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. Black tea has the functions of preventing caries, invigorating the stomach and intestines, helping digestion, delaying aging, lowering blood sugar, lowering blood pressure, lowering blood fat, anti-cancer, anti-radiation, etc.; black tea is also an excellent sports drink. Drink it before sports that require physical strength and endurance (such as marathon running), because the caffeine in the tea has a refreshing effect, and can promote the body to burn fat to supply heat and retain liver vinegar during e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 施如涛
Owner 元气森林(北京)食品科技集团有限公司
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