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Novel black tea processing technology

A processing technology and technology of black tea, which is applied in the field of new-type black tea processing technology, can solve the problems of insufficient black tea fermentation, affecting the quality of black tea, and the color of black tea is not fresh, so as to achieve black and oily color, easy operation, and uniform red and soft leaves. Effect

Active Publication Date: 2016-02-17
贵州省凤冈县浪竹有机茶业有限公司
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  • Summary
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ordinary black tea processing and production methods often place too much emphasis on the fermentation process, while ignoring other processes. Due to the lack of good fermentation preparations, the black tea fermentation is not sufficient, resulting in the produced black tea not having fresh color, insufficient fragrance, and even some nutrition. Material loss seriously affects the quality of black tea

Method used

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Embodiment Construction

[0011] The present inventor has repeatedly studied and analyzed the characteristics of black tea, and verified through repeated tests, and developed the novel black tea processing technology, which will be described in detail with examples below.

[0012] A novel black tea processing technique comprises the steps of:

[0013] (1) Picking: pick tea tips with wide and thick green leaves in the early morning;

[0014] (2) Cooling: Spread the picked tea leaves in the drying room to cool, the cooling temperature is 25~35°C, keep ventilation, and let them dry for 1.5~2 hours, so that the water content of the tea leaves is 12~15%;

[0015] (3) Microwave withering: Spread the dried tea leaves flat in the microwave rack slot with a thickness of 10-12cm, set the microwave time to 3-5 minutes, and the temperature to 40-42°C;

[0016] (4) Deep withering: put the tea finely adjusted by microwave into the withering tank in the withering room, spread the tea leaves to a thickness of 18-20 c...

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Abstract

The invention discloses a novel black tea processing technology. The technology includes the first step of picking, the second step of spread cooling, the third step of microwave withering, the fourth step of deep withering, the fifth step of primary kneading, the sixth step of secondary kneading, the seventh step of tertiary kneading, the eighth step of fourth-time kneading, the ninth step of fifth-time kneading, the tenth step of primary fermenting, the eleventh step of secondary fermenting, the twelveth step of baking, the thirteenth step of packaging and the like. Through the technical means, the technology has the technical advantages that the technology is simple in step, easy and convenient to operate and suitable for application and popularization; made black tea is thin and tight in appearance, good in seedling tips and jet black and glossy in color and luster; after being brewed, the tea is red and bright in soup color, strong in fragrance, slight in sugar fragrance, mellow in taste, sweet after taste, and uniformly red, fine and soft in leaf bottom; the organic substance keeping rate is high, and the nutritional value of black tea is effectively improved.

Description

technical field [0001] The invention relates to the technical field of black tea processing and production, in particular to a novel black tea processing technology. Background technique [0002] Black tea is named for its red tea soup and leaves after brewing dry tea. 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. . Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. So it is widely loved. During the fermentation process of black tea, the chemical reaction of polyphenols makes the chemical components in the fresh leaves change greatly, producing theaflavins, thearubigins and other compo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈其波张晓波黄小兵
Owner 贵州省凤冈县浪竹有机茶业有限公司
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