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Basked black tea and manufacturing technique for basked black tea

A production process and technology for black tea, applied in the field of drying black tea, can solve the problems of intolerance to bubbles and short shelf life, and achieve the effects of reasonable cost of raw materials and broad market prospects.

Active Publication Date: 2016-03-09
PUER TIANXIA PUER TEA COUNTY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the shelf life of modern black tea including Dianhong is short, generally only 2 years, and it is not resistant to brewing.

Method used

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  • Basked black tea and manufacturing technique for basked black tea
  • Basked black tea and manufacturing technique for basked black tea
  • Basked black tea and manufacturing technique for basked black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Take 5-6g of sun-dried black tea samples as an example, add 150mL of boiling water each time, the color of the first and second brews will be orange-yellow and bright, and the tea soup will turn red from the third brew, and the red color of the tea soup will reach the peak at the sixth brew, and after the tenth brew, the tea soup will be red. The red becomes lighter, which is obviously different from the characteristics of "red, bright and bright" soup color of modern black tea, and it is more resistant to brewing than modern black tea.

Embodiment 2

[0082] A kind of manufacturing process operation of sun-dried black tea of ​​the embodiment of the present invention is as follows:

[0083] 1) Picking fresh leaves

[0084] The fresh leaves are cut seedlings of Yunnan big-leaf tea tree (Yunkang No. 10 or Changye Pekoe), and the picked fresh leaves are mainly one bud and two leaves, and the fresh leaves are relatively tender;

[0085] 2), withering

[0086]Spread the fresh leaves on the withering tank with a thickness of 15cm. There is a blower device at the bottom of the withering tank, which can send hot or cold air to accelerate the evaporation of water; according to the temperature and humidity of the environment, it can be heated and withered. The general temperature is 30 ° C and the humidity is 60 ° C. %RH, the withering time is 6 hours; the water content after withering is 28%. The color is slightly darker, the leaves are soft, and they form a ball when you hold them, and they are not easy to scatter when you let go;...

Embodiment 3

[0102] A kind of manufacturing process operation of sun-dried black tea of ​​the embodiment of the present invention is as follows:

[0103] 1) Picking fresh leaves

[0104] The fresh leaves are made from the new leaves of the big-leaf ancient tree tea in Qianjiazhai, Zhenyuan. The raw materials of the fresh leaves are mainly one bud and two or three leaves.

[0105] 2), withering

[0106] Spread the fresh leaves on the withering tank with a thickness of 13cm. There is a blower device at the bottom of the withering tank, which can send hot or cold air to accelerate the evaporation of water; according to the temperature and humidity of the environment, it can be heated and withered. The general temperature is 28 ° C and the humidity is 70 ° C. %RH, the withering time is 8 hours; the water content after withering is 30%. The color is slightly darker, the leaves are soft, and they form a ball when you hold them, and they are not easy to scatter when you let go;

[0107] 3), kn...

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Abstract

The invention relates to a basked black tea and a manufacturing technique for the basked black tea. The fresh leaves of large-leaf tea trees with the territory of Yunnan province are taken as the raw materials for producing the basked black tea. The basked black tea and the manufacturing technique thereof belong to the field of food. The manufacturing technique comprises the following steps: picking the fresh leaves; withering; rolling; fermenting; pre-drying; basking in sunlight; steaming and pressing; drying. The manufacturing technique is free from the modern step of increasing the fragrance of the black tea at high temperature, so that more active materials are maintained in the basked black tea; the two-year shelf life of the modern black tea is broken through; the basked black tea is fit for long-term storage under a storage condition and can be soaked for a long time; obviously different from the characteristics of 'red, colorful and bright' liquor color of the modern black tea, the basked black tea has the characteristics of 'fatness and firmness' of the large-leaf tea and the liquor color is gradually turned to red and bright from orange and bright at the beginning.

Description

Technical field: [0001] The invention relates to a preparation process for making sun-dried black tea by using fresh leaves of Yunnan big-leaf tea tree and the prepared sun-dried black tea, belonging to the field of food. Background technique: [0002] Yunnan black tea, referred to as Dianhong for short, belongs to the large-leaf type Gongfu tea. It is processed from the fresh leaves of Yunnan large-leaf tea tree. known for its characteristics. Big-leaf tea trees are produced in Lincang, Baoshan, Fengqing, Xishuangbanna, Simao, Dehong and other places in the south and southwest of Yunnan Province. The peaks in the production area are undulating, with an average altitude of more than 1,000 meters. It has a subtropical climate, with an average annual temperature of 18-22°C, an annual accumulated temperature of over 6000°C, and a large temperature difference between day and night. The average annual precipitation is 1200-1700 mm. It has the climate characteristics of "the gr...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08Y02A40/90
Inventor 包忠华陈保金红萍罗正刚李琨姜东华
Owner PUER TIANXIA PUER TEA COUNTY CO LTD
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