Making method of organic black tea

A production method and technology of organic black tea, applied in the direction of tea treatment before extraction, etc., can solve the problem of single production method, and achieve the effects of uniform color, sweet taste and firm body.

Inactive Publication Date: 2015-12-23
云南七彩田园牧业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its production method is relatively simple, and the taste, taste and aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Manually pick the fresh leaves of the big-leaved wild tea tree in Yunnan. When picking, use the index finger and thumb to pinch the young stems between the leaves, and use the pulling force of the two fingers to pick off the tea leaves;

[0024] (2) Lay the picked fresh leaves in the withering trough, and blow hot air at 28°C through the air inlet of the withering trough to accelerate the withering of the fresh leaves, and use the hot air to moderately evaporate the water of the fresh leaves to reduce the water content of the cells. Reduce its activity and remove the semipermeability of the cell membrane, making the leaves soft, and the withering time is 6 hours;

[0025] (3) Put the withered tea leaves into the kneading machine for kneading, so that the tea leaves roll and form curls, so that part of the juice is squeezed out and adheres to the surface of the tea leaves; kneading is carried out in five times, specifically for the first time without pressure Knead f...

Embodiment 2

[0036] (1) Manually pick the fresh leaves of the big-leaved wild tea tree in Yunnan. When picking, use the index finger and thumb to pinch the young stems between the leaves, and use the pulling force of the two fingers to pick off the tea leaves;

[0037] (2) Lay the picked fresh leaves in the withering trough, and blow hot air at 32°C through the air inlet of the withering trough to accelerate the withering of the fresh leaves, and use the hot air to moderately evaporate the water of the fresh leaves to reduce the water content of the cells. Reduce its activity and remove the semipermeability of the cell membrane, making the leaves soft, and the withering time is 4 hours;

[0038] (3) Put the withered tea leaves into the kneading machine for kneading, so that the tea leaves roll and form curls, so that part of the juice is squeezed out and adheres to the surface of the tea leaves; kneading is carried out in five times, specifically for the first time without pressure Knead f...

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PUM

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Abstract

The invention discloses a making method of organic black tea. The organic black tea has sweet bamboo shoot aroma and is fresh and cool in fragrance. The making method includes the following steps that 1, fresh leaves of a Yunnan large leaf wild arbor tree ancient tea tree are manually picked; 2, the picked fresh leaves are laid in a withering tank, and water of the fresh leaves properly evapotranspire through hot air; 3, the withered tea leaves are placed in a rolling machine to be rolled; 4, the rolled tea leaves are placed in a bamboo tube made of phyllostachys elegans, and the bamboo tube is placed in a fermentation chamber for fermentation; 5, the fermented tea leaves are taken out of the bamboo tube and placed in a tea leaf pressing and rolling forming machine to be rolled and squeezed for forming; 6, the rolled and squeezed tea leaves are placed in a tea leaf hot air dryer to be baked; 7, the baked tea leaves are placed in a tea leaf shaper to be shaped, and then the shaped tea leaves are dried through the tea leaf hot air dryer; 8, the dried tea leaves are packaged through Chinese art paper, and the packaged tea leaves enter a storeroom to be stored.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing organic black tea. Background technique [0002] Black tea, English is Blacktea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Among the black tea varieties in my country, Keemun black tea is the most famous and the second largest tea in my country. Black tea is a fully fermented tea, which is refined from suitable new tea leaves as raw materials through a series of processes such as withering, rolling (cutting), ferme...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 杨智
Owner 云南七彩田园牧业有限公司
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