Preparation method for black tea cake

A production method and technology for black tea, applied in the direction of tea treatment before extraction, can solve the problems of poor drying effect of black tea cake, difficult to carry and store, loose shape of tea leaves, etc., and achieve the effects of moderate tightness, beautiful appearance and clear soup.

Inactive Publication Date: 2015-12-16
PINGYANG TIANRUN TEA CO LTD
View PDF13 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Since tea leaves are loose in shape, easily broken, and difficult to carry and store, it is necessary to process them into tea cakes. Drying is the key link in the production of black tea cakes. How to dry black tea more effectively is related to black tea cakes. The storage time and the color of the tea cake, but the drying effect of the traditional black tea cake is not good, and it needs to be improved in the traditional production method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of preparation method of black tea tea cake, comprises the following steps:

[0024] a. Picking: select the fresh leaves after the Qingming Festival. The fresh leaves are the fresh leaves of Pingyang Special Morning Tea. The standard for picking fresh leaves is three leaves or four leaves, and they are used as raw materials for later use;

[0025] b. Withering: the fresh leaves are withered for 15-20 hours;

[0026] c. Kneading: put the wilted leaves into the kneading machine for kneading, no pressure or light pressure when kneading, and the kneading time is 12 to 18 minutes;

[0027] d. Fermentation: ferment the twisted tea leaves in the fermentation room, the fermentation time is 50-70 minutes, the fermentation temperature is 25-35 degrees, and then the tea leaves are spread out to dissipate heat, and the spreading time is 5-15 minutes;

[0028] e. Initial drying: Initially dry the cooled tea leaves, the drying time is 50-70 minutes, the drying t...

Embodiment 2

[0035] A kind of preparation method of black tea tea cake, comprises the following steps:

[0036] a. Picking: select the fresh leaves after the Qingming Festival. The fresh leaves are the fresh leaves of Pingyang Special Morning Tea. The standard for picking fresh leaves is three leaves or four leaves, and they are used as raw materials for later use;

[0037] b. Withering: the fresh leaves are withered for 15-20 hours;

[0038] c. Kneading: putting the wilted leaf into the kneading machine and kneading, no pressure or light pressure when kneading, the kneading time is 15 minutes;

[0039] d. Fermentation: ferment the twisted tea leaves in the fermentation room, the fermentation time is 60 minutes, the fermentation temperature is 30 degrees, and then the tea leaves are spread out to dissipate heat for 10 minutes;

[0040] e. Initial drying: Initially dry the cooled tea leaves, the drying time is 60 minutes, and the drying temperature is 55 degrees, and then spread the tea le...

Embodiment 3

[0047] A kind of preparation method of black tea tea cake, comprises the following steps:

[0048] a. Picking: select the fresh leaves after the Qingming Festival. The fresh leaves are the fresh leaves of Pingyang Special Morning Tea. The standard for picking fresh leaves is three leaves or four leaves, and they are used as raw materials for later use;

[0049] b. Withering: the fresh leaves are withered for 20 hours;

[0050] c. Kneading: putting the wilted leaf into the kneading machine and kneading, no pressure or light pressure when kneading, the kneading time is 15 minutes;

[0051] d. Fermentation: ferment the twisted tea leaves in the fermentation room, the fermentation time is 60 minutes, the fermentation temperature is 30 degrees, and then the tea leaves are spread out to dissipate heat for 10 minutes;

[0052] e. Initial drying: Initially dry the cooled tea leaves, the drying time is 60 minutes, the drying temperature is 50 degrees, and then the tea leaves are sprea...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method for a black tea cake. The preparation method is technically characterized by comprising the following steps: pickling, withering, rolling, fermentation, preliminary drying, secondary drying, cake pressing, efficient baking for finished product preparation and boxing. According to the preparation method for the black tea cake, slight rolling is carried out on the basis of the original preparation technology, so that tea leaves cannot be broken and taste purer and finer; the tea soup is clearer; furthermore, after slight fermentation, the tea leaves are spread for heat dissipation to make a unique flavor; the black tea which has a loose appearance and is easy to break is pressed into a tea cake, so that the appearance is attractive, the looseness is attractive, and storage is facilitated; preliminary drying and secondary drying are carried out on the basis of the original preparation technology; furthermore, the black tea is subjected to efficient baking after being pressed into the tea cake, so that water in the tea can be evaporated more effectively, and the black tea cake storage time is longer.

Description

technical field [0001] The invention relates to the field of tea making, more specifically, it relates to a method for making black tea cakes. Background technique [0002] China is the first country to discover and utilize tea trees. It has been more than 4,000 years since the discovery and utilization of tea trees in our country. Spread out. Tea planting, tea making, and tea drinking skills from all over the world are directly or indirectly introduced from my country, so my country has the reputation of "the motherland of tea and the hometown of tea". [0003] History and science have proved that drinking tea is beneficial to human health. In the 21st century, with the vigorous rise of global green consumption, tea is a traditional drink full of youthful vitality. Drinking tea is a wonderful spiritual and material enjoyment for human beings. [0004] Tea contains dozens of chemical components beneficial to human health, such as polyphenolic compounds, alkaloids, catechi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12
Inventor 黄兆锒
Owner PINGYANG TIANRUN TEA CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap