Black tea production process

A production process and technology for black tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of imperfect fermentation and drying process, low yield of high-quality tea leaves, low efficiency of withering process, etc. Effects of Withering Process Efficiency

Inactive Publication Date: 2016-03-30
HENAN LENTAN TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of society and economy, people's living standards are improving day by day, and the rise of tea culture, the market's demand for tea is gradually developing to the dimension of high quality, high grade and high quality. Satisfy the multi-dimensional needs of its taste, culture, and vision, and this requires improving the quality of tea to meet market demand. In order to solve the problem of low output rate of high-quality tea in the existing black tea production, slow production rhythm, low efficiency of withering process, and twisting The effect is unstable and the fermentation and drying process is not perfect, so a black tea production process is needed to improve the quality of tea and reduce production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A production process of black tea, which includes the following steps: step (1) selecting fresh leaves, which require tenderness, freshness, and uniformity, without pedicles, flowers, and old branches and leaves; step (2) withering, natural withering or withering tank Hot air withers or a combination of the two until the leaf color of the tea leaves turns dark green and the surface luster disappears; step (3) kneading, the withered leaves are rotated under a certain pressure, so that the leaf cell tissue is damaged, and the tea juice overflows. Tightly roll the strips tightly, use a Φ55 or Φ60 kneading machine, first lightly knead for 25 to 50 minutes to make the strips tight and soft, then press and re-knead for 25 to 50 minutes to fully destroy the thinness of the fresh leaves, and wait until the tea leaves form a ball And when the tea juice overflows, reduce the pressure, knead gently for 25 to 50 minutes, and then remove the tea leaves; step (4) inspection, if the te...

Embodiment 2

[0019] A black tea production process, which includes the following steps: step (1) select fresh leaves, the selected fresh leaves require tender, fresh, uniform, without pedicles, flowers, old branches and leaves; step (2) withering, hot air in a withering tank Until the leaf color of the tea leaves turns dark green, and the surface luster disappears; step (3) kneading, the withered leaves are rotated under a certain pressure, so that the leaf cell tissue is damaged, the tea juice overflows and the strips are tightly rolled, using Φ55 Or kneading machine of Φ60, knead lightly for 35 minutes first to make the strips firm and soft, then knead heavily for 35 minutes under pressure to fully destroy the thinness of fresh leaves. When the tea leaves form a lump and the tea juice overflows, decompress and knead gently 35 minutes, then unload the tea leaves; step (4) inspection, if the tea cells are fully broken, the breakage rate is above 90%, the tea juice is fully overflowing, hold...

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Abstract

The invention relates to a black tea production process which comprises a step (1) of fresh leaf selection, a step (2) of withering, a step (3) of rolling, a step (4) of inspection, a step (5) of block separation screening, a step (6) of fermentation and a step (7) of drying. The black tea production process has the advantages of being low in production cost, high in yield and good and stable in quality. Black tea strips are thin, tender and smooth, tender leaves and leaf tips are many, the strips are thin, round, tight and straight and uniform in appearance, the color is lustrous, the black tea is mellow, fresh and sweet in fragrance, the taste is fresh and thick, the liquid color is brilliant red an bright, and the tea residue is tidy and attractive and has many tender shoots.

Description

technical field [0001] The invention belongs to the technical field of black tea production, and in particular relates to a black tea production process. Background technique [0002] With the development of society and economy, people's living standards are improving day by day, and the rise of tea culture, the market's demand for tea is gradually developing towards the dimension of high quality, high grade and high quality. Satisfy the multi-dimensional needs of its taste, culture, and vision, and this requires improving the quality of tea to meet market demand. In order to solve the problem of low output rate of high-quality tea in the existing black tea production, slow production rhythm, low efficiency of withering process, and twisting The effect is unstable and the fermentation and drying process is not perfect. Therefore, a black tea production process is needed to improve the quality of tea and reduce production costs. Contents of the invention [0003] The objec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 李建张俊霞冯备仓
Owner HENAN LENTAN TEA IND CO LTD
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