Processing technology of bead-shaped black tea

A processing technology and black tea technology, applied in the field of bead-shaped black tea processing technology, can solve the problems of no bead-shaped black tea, difficulty in rolling and shaping of tea leaves, etc., and achieve the effects of rich aroma, long appearance, good surface smoothness and low labor cost.

Inactive Publication Date: 2016-03-02
贵州湄潭盛兴茶业有限公司
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Problems solved by technology

[0005] The present invention intends to provide a processing technology of bead-shaped black tea to solve the problem that there is no b...

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  • Processing technology of bead-shaped black tea
  • Processing technology of bead-shaped black tea

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Embodiment Construction

[0037] The present invention will be further described in detail below through specific embodiments:

[0038] A bead-shaped black tea processing technology includes the following steps:

[0039] (1) Withering: spread the tea leaves with one bud and two leaves in the withering trough. The young leaves, rain leaves and dew leaves are spread thinly, and the old leaves are thick. The thickness of the spread leaf is 15-20cm, and the thickness of this embodiment is 18cm. The tea leaves need to be shaken every 1.5h. When shaking, the hand gesture is required to be light, shake loosely, and turn thoroughly to avoid damage to the buds and leaves. The withering time is 7 hours. The tea leaves are blown under the withering trough. The air volume is adjusted appropriately according to the water content of the fresh leaves, the thickness of the leaf layer and the softness of the leaf texture. The standard is not to blow the leaf layer or appear "hollow". The temperature is 30°C, the air humidi...

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Abstract

The invention discloses a processing technology of bead-shaped black tea in order to solve the problem that bead-shaped black tea does not exist in the market because tea leaves without fixation are crisp, and the tea leaves are difficult to roll and shape. The processing technology comprises the following steps of withering tea leaves for 5-8 hours; rolling the withered tea leaves for 45-80 minutes according to different freshness of the tea leaves; performing fermentation for 3-5 hours; performing dehydration until the water content is 40%-50%; performing resurgence: putting the tea leaves after the resurgence in a double-pan roasting machine, frying semi-finished products, combining the fried semi-finished products in pans for the first time and for the second time, and shaping the fried tea leaves to form granular tea leaves; drying the tea leaves at two stages of a gross fire and a complete fire; and finally performing flavor distilling on the dried tea leaves. The bead-shaped black tea made by the technical scheme of the invention is high in uniformity, good in surface smoothness, rich and long in fragrance, red and bright in soup color, mellow in mouth feel and long in aftertaste; besides, the double-pan roasting machine is adopted, so that the disposable yield of the tea leaves is high, and the cost of consumed human resources is also low.

Description

Technical field [0001] The invention belongs to the field of tea processing, and specifically relates to a bead-shaped black tea processing technology. Background technique [0002] Green tea is not fermented tea. Green tea is made from suitable tea tree shoots as raw materials through typical processes such as curing, rolling and drying. The color and luster of the dry tea, the tea soup and the bottom of the leaves are mainly green, hence the name green tea. The characteristics of green tea retain more natural substances from fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of the fresh leaves, chlorophyll retains about 50%, and vitamin loss is less, thus forming the characteristics of green tea "clear soup green leaves, strong taste and astringency". [0003] Black tea is a fermented tea. It is made by using suitable new buds and leaves of tea trees as raw materials and refined through typical processes such as withering, rolling (cutting), fermentat...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 张贝贝甘济尚杨晓刘晓嵩
Owner 贵州湄潭盛兴茶业有限公司
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