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Black tea and preparation method thereof

A technology of black tea and edible cactus, which is applied in the direction of tea substitutes, etc.

Inactive Publication Date: 2015-12-02
肖雪明 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is best not to drink black tea before going to bed, because the coffee in black tea will stimulate the central nervous system, which will make it difficult to fall asleep and cause insomnia.

Method used

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  • Black tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Black tea is prepared as follows:

[0030] (A) picking edible cactus for thorn removal, cleaning and cutting;

[0031] (B) Place the cut edible cactus in a cool and dark place to wither, and the water content of the withered edible cactus is 60%;

[0032] (C) knead the withered edible cactus and then dry it, repeat the operation steps of kneading and drying until the water content of the edible cactus is 10%;

[0033] (D) Fermenting the edible cactus processed through the above steps for 8 hours at a temperature of 26° C., and then drying to a water content of 5% by mass;

[0034] (E) Store in a dry and light-proof environment after packaging.

Embodiment 2

[0036] Black tea is prepared as follows:

[0037] (A) Pick edible cactus with a monthly age of 3 months and no moth-eaten or moth-spotted edible cactus, remove thorns, clean and cut into strips, cut along the growth direction of edible cactus and obtain strip-shaped edible cactus The thickness is between 0.5-1mm;

[0038] (B) Spread the strip-shaped edible cactus on a bamboo curtain or a bamboo sieve and place it in a cool and dark place to wither. The total time of withering is 18 hours, and the water content of the edible cactus after withering is 70%;

[0039] (C) knead the withered edible cactus and then dry it for 2 hours. After repeating the operation steps of kneading and drying for 3 times, the strength of each kneading is from light to heavy, and the water content of the edible cactus is 12%;

[0040] (D) Ferment the edible cactus processed through the above steps for 10 hours at a temperature of 28° C. and then dry it in a dryer. The temperature is controlled at 85°...

Embodiment 3

[0043] Black tea is prepared as follows:

[0044] (A) Pick edible cactus with a month age of 4 months and no moth-eaten or moth-spotted edible cactus, remove thorns, clean and cut into strips, cut along the growth direction of edible cactus and obtain strip-shaped edible cactus The thickness is between 0.5-1mm;

[0045] (B) Spread the strip-shaped edible cactus on a bamboo curtain or a bamboo sieve and place it in a cool and dark place to wither. The total time of withering is 17 hours, and the water content of the edible cactus after withering is 70%;

[0046] (C) knead the withered edible cactus and then dry it for 1.5 hours. After repeating the kneading and drying operation steps 4 times, the strength of each kneading is from light to heavy, and the water content of the edible cactus is 10%;

[0047] (D) Ferment the edible cactus processed through the above steps for 10 hours at a temperature of 28° C. and then dry it in a dryer. The temperature is controlled at 120° C., a...

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Abstract

An embodiment of the invention provides black tea and a preparation method thereof. The preparation method comprises steps as follows: edible cactuses are picked, subjected to thorn removal, washed and then cut; the cut edible cactuses are placed in a cool and dark place for withering, and the moisture mass percent of the withered edible cactuses is 60%-70%; the withered edible cactuses are rolled and then air-dried, and rolling and air-drying operation steps are repeated until the moisture mass percent of the edible cactuses is 10%-12%; the edible cactuses processed in the above steps are fermented at the temperature of 26-28 DEG C for 8-10 h and then dried until the moisture mass percent is 5%-8%; the edible cactuses are packaged and then placed in a dry and dark environment for storage. The prepared black tea has effects of clearing lung heat, relieving coughs, cooling blood, eliminating toxins, nourishing the stomach, relieving alcoholism, calming nerves, helping sleeping and relieving constipation conditions, so that the black tea can be drunk without time limit and cannot affect the sleep quality even if the black tea is drunk before bedtime.

Description

technical field [0001] The invention relates to the field of black tea preparation, in particular to a black tea and a preparation method thereof. Background technique [0002] Black tea originated in China. The earliest black tea is called Lapsang Souchong. It was created by the ancestors of the Jiang family in Tongmu Village, Xingcun Town, Wuyishan City, Fujian Province in the middle and late Ming Dynasty (1568). The Jiang family in Tongmu Village, Wuyishan City is a tea family that produces Lapsang Souchong black tea, with a history of more than 400 years. Black tea is a kind of fully fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. There are many kinds of black tea, and the production area is wide. Keemun black tea is famous all over the world, and Gongfu black tea and S...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 肖雪明李芃
Owner 肖雪明
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