Black tea processing technology
A processing technology, black tea technology, applied in the field of black tea processing technology, can solve the problems of unfavorable quality, shape wrinkle and distortion, etc., achieve the effect of stable tea quality, dark color, and avoid tea bar wrinkle and distortion
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Embodiment 1
[0028]Select white leaf tea fresh leaves with white leaves and tenderness of 1 bud and 1-3 leaves, and spread them in a cool and ventilated condition for 15 minutes. The thickness of the fresh leaves is less than 3cm when spread. Afterwards, the cooled tea leaves are withered at a temperature of 30°C and a humidity of 50%. When withering, the thickness of the leaves is less than 1 cm, and the liquid leaf volume ratio is 1:10. A mixed enzyme preparation with a concentration of 250u / mL made by mixing pectinase preparations, in which the content of cellulase preparations accounts for 65%, is withered until the tea leaves are in a shriveled state, and the tea leaves are kneaded by hand but the tea juice does not come out. Then the tea leaves were subjected to ultrasonic treatment, the temperature of the ultrasonic treatment was 40° C., the ultrasonic frequency was 40 kHz, and the treatment time was 20 minutes. Afterwards, the tea leaves are sent into the fermentation chamber, and ...
Embodiment 2
[0030] Select fresh leaves of white leaf tea with a tenderness of 1 bud and 1-3 leaves, and spread them for 50 minutes in a cool and ventilated condition. The thickness of fresh leaves is less than 2cm when spread. Afterwards, the cooled tea leaves are withered at a temperature of 40°C and a humidity of 60%. When withered, the thickness of the leaves is less than 1 cm, and the liquid leaf volume ratio is 1:10. A mixed enzyme preparation with a concentration of 250u / mL made by mixing pectinase preparations, in which the content of cellulase preparations accounts for 65%, is withered until the tea leaves are in a shriveled state, and the tea leaves are kneaded by hand but the tea juice does not come out. Then the tea leaves were subjected to ultrasonic treatment, the temperature of the ultrasonic treatment was 45° C., the ultrasonic frequency was 45 kHz, and the treatment time was 15 minutes. Afterwards, the tea leaves are sent into the fermentation room, and the temperature of ...
Embodiment 3
[0032] Select white leaf tea fresh leaves with white leaves and tenderness of 1 bud and 1-3 leaves, and spread them for 100 minutes in a cool and ventilated condition. The thickness of fresh leaves is less than 3cm when spread. Afterwards, the cooled tea leaves are withered at a temperature of 50°C and a humidity of 70%. When withering, the thickness of the leaves is less than 1 cm, and the liquid leaf volume ratio is 1:10. A mixed enzyme preparation with a concentration of 250u / mL made by mixing pectinase preparations, in which the content of cellulase preparations accounts for 65%, is withered until the tea leaves are in a shriveled state, and the tea leaves are kneaded by hand but the tea juice does not come out. Then the tea leaves were subjected to ultrasonic treatment, the temperature of the ultrasonic treatment was 60° C., the ultrasonic frequency was 60 kHz, and the treatment time was 10 min. Afterwards, the tea leaves are sent into the fermentation chamber, and the fe...
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