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Process for preparing honeyed black tea

A technology for making black tea, which is applied in the field of honey-made black tea. It can solve the problems of limited fragrance and inability to meet diversification, and achieve the effect of red, bright and bright soup color

Inactive Publication Date: 2016-02-10
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its fragrance is limited by the variety of tea itself, which cannot meet the diverse needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A process for making honey-made black tea, comprising the following steps:

[0028] Step 1: picking fresh leaves, picking fresh tea bud tips;

[0029] Step 2: Withering, spread the fresh leaves in the withering trough, and put them in a cool and ventilated place indoors to air, the temperature is 30-32 ℃, the thickness of spreading is ≤15cm, the time is 4-5h, and one side of the withering trough is installed exhaust fan;

[0030] Step 3: Knead, in three steps:

[0031] Knead for the first time, use a kneading machine to knead for 25 minutes without pressurization, and the speed is 20r / min, sieve and deblock;

[0032] Knead for the second time, knead by hand for 10 minutes, sieve and deblock;

[0033] Kneading for the third time, using a kneading machine to knead for 10 minutes under pressurized conditions, sieve and deblock;

[0034] Step 4: First fermentation, put the rolled leaves into the fermenter, keep the temperature between 26-28°C, carry out spray fermentati...

Embodiment 2

[0041] In the rainy season, picking the rain leaves, and carrying out the process of making black tea with honey, including the following steps:

[0042] Step 1: picking fresh leaves, picking fresh tea bud tips;

[0043] Step 2: Withering, spread the fresh leaves in the withering trough, and put them in a cool and ventilated place indoors to air, the temperature is 31-33 ℃, the thickness of spreading is ≤15cm, the time is 6-7h, and one side of the withering trough is installed exhaust fan;

[0044] Step 3: Knead, in three steps:

[0045] Knead for the first time, use a kneading machine to knead for 20 minutes without pressurization, and the speed is 20r / min, sieve and deblock;

[0046] Knead for the second time, knead by hand for 15 minutes, sieve and deblock;

[0047] Kneading for the third time, using a kneading machine to knead for 15 minutes under pressurized conditions, sieve and deblock;

[0048] Step 4: First fermentation, put the rolled leaves into the fermentation...

Embodiment 3

[0055] The manufacturing process of honey black tea comprises the following steps:

[0056] Step 1: picking fresh leaves, picking fresh tea bud tips;

[0057] Step 2: Withering, spread the fresh leaves in the withering trough, and put them in a cool and ventilated place indoors to air, the temperature is 30-32 ℃, the thickness of spreading is ≤15cm, the time is 4-5h, and one side of the withering trough is installed exhaust fan;

[0058] Step 3: Knead, in three steps:

[0059] Knead for the first time, use a kneading machine to knead for 22 minutes without pressurization, and the speed is 20r / min, sieve and deblock;

[0060] Knead for the second time, knead by hand for 12 minutes, sieve and deblock;

[0061] Kneading for the third time, using a kneading machine to knead for 10 minutes under pressurized conditions, sieve and deblock;

[0062] Step 4: First fermentation, put the rolled leaves into the fermentation tank, keep the temperature between 27-29°C, carry out spray f...

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PUM

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Abstract

The invention discloses a process for preparing honeyed black tea. The process comprises the following steps: 1, fresh leaf picking; 2, withering, 3, rolling in three times, 4, primary fermentation: putting rolled leaves into a fermentation tank, keeping the temperature to be 26-29 DEG C, conducting spraying fermentation, keeping the humidity to be 90-92%, automatically turning once every 15 min, adding honey water in a spraying manner before turning, and automatically stopping turning after uniform mixing, wherein the fermentation time is 3 h; 5, drying: drying by adopting a drying machine, wherein the drying temperature is 40-50 DEG C, the air speed is 1 m / s, and the drying time is 2-3 h; 6, secondary fermentation: putting the dried tea leaves in a ventilated fermentation room for storage for 3-4 d, and conducting secondary fermentation under the natural condition; 7, aroma extraction. The prepared black tea is brilliant red and bright in tea color and has a strong honey aroma.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a production process of honey-made black tea. Background technique [0002] Black tea is a fully fermented tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical components in fresh leaves changed greatly, and tea polyphenols were reduced by more than 90%, producing theaflavins. , Thearubigin and other new components, the aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow. But its fragrance is limited by the variety of tea itself, which cannot meet the diverse needs. Contents of the invention [0003] The purpose of the present invention is to make up for the deficiencies of the above-mentioned prior art, and to provide a process for making honey-made black tea. [0004] To achieve t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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