Processing process for black tea

A processing technology and technology for black tea, applied in the field of processing technology of black tea, can solve the problems of long time consumption, breakthrough, complicated processing steps, etc., and achieve the effect of stable tea quality and dark color.

Inactive Publication Date: 2016-01-20
宁波市海曙凯达纸制品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this patent solves the problems of complex and cumbersome processing steps, long time-consuming, difficult to control the degree of rolling and fermentation in the processing process, which exist in many black tea processing technologies.
However, black tea does not need to be green

Method used

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  • Processing process for black tea
  • Processing process for black tea
  • Processing process for black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 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 20°C and a humidity of 50%. When withering, the thickness of the tea 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. Afterwards, the tea leaves can be placed in a shaking cage, and the tea leaves account for 75% of the shaking cage, and the fragrance is shaken for 3 minutes. After that, pour the shaken tea leaves into the kneading cylinder for kneading. First, knead with l...

Embodiment 2

[0032] Select fresh leaves of white leaf tea with white leaves and 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 25°C and a humidity of 60%. 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. Afterwards, the tea leaves can be placed in a shaking cage, and the tea leaves account for 80% of the shaking cage, and the fragrance is shaken for 5 minutes. Afterwards, pour the shaken tea leaves into the kneading cylinder for kneading. First, knead with ligh...

Embodiment 3

[0034] 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 30°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. Afterwards, the tea leaves can be placed in a shaking cage, and the tea leaves account for 85% of the shaking cage, and the fragrance is shaken for 10 minutes until the aroma of the tea leaves is revealed. After that, pour the shaken tea leaves into the kneading cy...

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PUM

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Abstract

The invention relates to a processing process for black tea, and belongs to the technical field of tea leaf processing. The processing process mainly includes the steps of selecting fresh leaves and conducting withering, rolling, fermenting and drying, wherein enzymic preparations are added in the withering process, fragrance rocking is conducted after withering, and enzyme killing is conducted after fermentation. In the processing process for black tea, enzymes are added in the withering process, and therefore the content of fresh leaf tea polyphenol, amino acid, lutein, water extract and the like is increased; fragrance rocking is added after withering is conducted, enzyme killing is added after fermentation, and therefore white-leaf black tea can form the quality characteristics such as the unique fragrance, the unique taste and the like.

Description

technical field [0001] The invention relates to a black tea processing technology, which belongs to the technical field of tea processing. Background technique [0002] China is the hometown of tea and the first country in the world to discover tea trees, cultivate tea trees and utilize tea leaves. China is also the suzerain of tea ceremony in the world. No country affected by Chinese tea culture can deny China's status as the suzerain of tea ceremony, otherwise it will violate the tea ceremony basic civilization. The origin of the tea tree has a history of at least 60,000 to 70,000 years. Tea has been discovered and utilized by humans with a history of about four or five thousand years. With the changes of the times and the advancement of science and technology, drinking tea has become a hobby of the public today. Drinking tea is a kind of enjoyment. With a cup of fragrant tea in hand, all kinds of troubles will be relieved. The six major teas in the traditional sense of...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
Inventor 罗国妃吴凯迪
Owner 宁波市海曙凯达纸制品厂
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