Natural bamboo-flavored black tea production process

A production process, bamboo fragrance technology, applied in the direction of tea spice and other directions, can solve the problems of fragrance limitation, can not meet the diversification, and no production process has been seen yet, and achieve the effect of long aftertaste, fresh and strong bamboo fragrance, and sweet and refreshing tea soup.

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.
The fragrance of bamboo leaves belongs to the popular "fresh fragrance type" nowadays. The aromatic components are mainly aldehydes, furans, and ketones. The volatile co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A manufacturing process of natural bamboo fragrant black tea includes the following steps:

[0029] Step 1: Picking fresh leaves, picking fresh tea bud tips;

[0030] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors, the temperature is 30~33℃, the thickness is ≤15cm, and the time is 4~5h;

[0031] Step 3: Knead and twist, three times:

[0032] For the first twisting, use a twisting machine without pressure for 25 minutes, sieving and deblocking;

[0033] Knead for the second time, manually knead for 10 minutes, sieving and deblocking;

[0034] For the third time, use a kneading machine to knead under pressure for 15 minutes, sieving and deblocking;

[0035] Step 4: One fermentation, fermentation in the fermentation room, the temperature is between 25-30°C, the humidity is 90-95%, and the fermentation time is 10h;

[0036] Step 5: One-time drying, using a dryer for baking, the drying temperature is 40~50℃, and t...

Embodiment 2

[0047] A manufacturing process of natural bamboo fragrant black tea includes the following steps:

[0048] Step 1: Picking fresh leaves, picking fresh tea bud tips;

[0049] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors, the temperature is 30~33℃, the thickness is ≤15cm, and the time is 6~7h;

[0050] Step 3: Knead and twist, three times:

[0051] For the first time rolling, use a rolling machine without pressure to knead for 20 minutes, sieving and deblocking;

[0052] Knead for the second time, manually knead for 15 minutes, sieving and deblocking;

[0053] For the third time, use a kneading machine to knead under pressure for 10 minutes, sieving and deblocking;

[0054] Step 4: One fermentation, fermentation in the fermentation room, the temperature is between 25-30°C, the humidity is 90-95%, and the fermentation time is 8h;

[0055] Step 5: One-time drying, using a dryer for baking, the drying temperature is 45...

Embodiment 3

[0067] A manufacturing process of natural bamboo fragrant black tea includes the following steps:

[0068] Step 1: Picking fresh leaves, picking fresh tea bud tips;

[0069] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors, the temperature is 30~33℃, the thickness is ≤15cm, and the time is 5~6h;

[0070] Step 3: Knead and twist, three times:

[0071] For the first time rolling, use a rolling machine without pressure for 22 minutes, sieving and deblocking;

[0072] Knead for the second time, manually knead for 13 minutes, sieving and deblocking;

[0073] For the third time, use a kneading machine to knead under pressure for 15 minutes, sieving and deblocking;

[0074] Step 4: One fermentation, fermentation in the fermentation room, the temperature is between 25-30°C, the humidity is 90-95%, and the fermentation time is 9h;

[0075] Step 5: One-time drying, using a dryer for baking, the drying temperature is 42~56℃, and...

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Abstract

The invention discloses a natural bamboo-flavored black tea production process. The natural bamboo-flavored black tea production process comprises the following steps: fresh leaf picking; withering; rolling by the three-step method; primary fermentation; primary drying, secondary fermentation; secondary drying; mixing of tea leaves and bamboo leaves for 5-6 h by performing repeated multi-layer stacking in a closed chamber according to the weight ratio (the bamboo leaves to the tea leaves) of (1-2):6 in such a way that the tea leaves and the bamboo leaves are placed layer by layer; fumigation in a bamboo tube in such a way that the tea leaves are placed in the bamboo tube, the cover is closed, the bamboo tube is placed in a steam tank, fumigated for 9-12 min at 100-105 DEG C, and naturally cooled down, and then tea is poured out; third-time fermentation; third-time drying. After a black tea produced by the method is brewed, the tea soup is red and bright, has a fresh and strong bamboo flavor and a long aftertaste, and tastes sweet and refreshing but not bitter.

Description

Technical field [0001] The invention relates to the field of tea making, in particular to a process for making natural bamboo-flavored black tea. Background technique [0002] Black tea is a fully fermented tea. During the processing of black tea, a chemical reaction centered on the oxidation of tea polyphenols has occurred. The chemical components in fresh leaves have changed greatly. The tea polyphenols are reduced by more than 90%, resulting in theaflavins, Thearubin and other new ingredients. The aroma substances are significantly increased compared to fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves, and sweetness. However, its fragrance is limited by the variety of tea itself and cannot meet the diverse needs. The fragrance of bamboo leaves belongs to the popular "fresh fragrance". The main aromatic components are aldehydes, furans, and ketones. The volatile components of bamboo leaves have the fragrance of green leaves. It is used in ...

Claims

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Application Information

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IPC IPC(8): A23F3/40
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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