Bulk Tibetan tea and preparation method thereof

A technology of Tibetan tea and tea leaves, which is applied in the field of bulk Tibetan tea and its preparation. It can solve the problems of inactivation of intracellular enzymes, etc., and achieve the effect of controlling the degree of fermentation, mellow taste, and red tea soup

Inactive Publication Date: 2016-06-01
宁波高新区卓尔化工科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fresh tea leaves are sun-dried, the microbial activity is inhibited, and the action of intracellular enzymes is greatly inactivated.

Method used

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  • Bulk Tibetan tea and preparation method thereof
  • Bulk Tibetan tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of bulk Tibetan tea, it comprises the following steps:

[0036] (1) The mature fine-leaf Sichuan tea with one bud and three leaves and one bud with five leaves picked from April to May is carried out with a bamboo sieve. quality, just wash the leaf surface; spread the rinsed fresh leaves on a bamboo mat to cool, the height of the pile should be 10-15cm thick, not too thick, avoid burning the warehouse, and it is advisable not to appear red edges; On the bamboo sieve, the tea leaves in the cooling stage are manually screened, and the old, decayed, damaged and sub-fresh leaves are selected to ensure the excellent quality of the fresh leaves of Tibetan tea;

[0037] (2) Finishing: Use a roller-type degreening machine (Huashuai 6CST-50 tea degreening machine, manufacturer: Zhejiang Wuyi Huashuai Tea Melon Seed Machinery Co., Ltd.) to decelerate the fresh leaves of Tibetan tea that have been cooled and sorted to slow down the process of fresh leaves. ...

Embodiment 2

[0048] Tibetan tea is prepared according to the method of Example 1, the difference is only that the enzyme-protecting agent in the step (5) is formed by mixing trehalose and isomalt, and the mass ratio of the trehalose and isomalt is 1: 1. Obtain the Tibetan tea of ​​embodiment 2.

Embodiment 3

[0050] Tibetan tea is prepared according to the method of Example 1, the difference is only that the enzyme-protecting agent in step (5) is mixed with trehalose and isomaltotriose, and the mass ratio of said trehalose and isomaltotriose is 1:1. Obtain the Tibetan tea of ​​embodiment 3.

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Abstract

The invention discloses a bulk Tibetan tea and a preparation method thereof. The preparation method comprises the following steps: (1) tea leaf winnowing, spreading-out, cooling and screening; (2) fixing; (3) fumigating; (4) rolling; (5) pile-fermentation: spraying enzyme liquid added with an enzyme activity protector and a compound enzyme preparation on tea leaves to ferment; (6) overturning and selecting; (7) baking and drying. According to the preparation method of the bulk Tibetan tea, through adding an exogenous enzyme, not only can tea products with unique variety and flavor and different functions be favorably developed, but also the processing time can be shortened so as to better control the fermentation degree and lower the production cost. The Tibetan tea prepared by the method is brown-black and bright, has four characteristics of redness, thickness, mellowness and oldness, is red, fresh and lovely in tea infusion color, authentic in tea taste, tasty and refreshing, and merry and lively when being drunk and thick in tea fragrance, is not astringent and bitter after drinking into a mouth and is smooth and sweet and mellow in taste.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a bulk Tibetan tea and a preparation method thereof. Background technique [0002] Chinese Tibetan tea has been a thousand-year-old tea since it was recorded in the Tang Dynasty. Tibetan tea is the main daily drink of nearly three million Tibetan compatriots in ethnic minorities, also known as the tea of ​​the people's livelihood of Tibetan compatriots. , dark tea, thick tea, south road side tea, brick tea, bar tea, pressed tea, group tea, edge tea, etc. Tibetan tea is a fully fermented tea picked from high mountains above 1,000 meters above sea level, where mature tea leaves and red moss are grown in the same year, and refined through a special process. Tibetan tea belongs to the most typical black tea, its color is dark brown, and it is fully fermented tea. [0003] Ya'an Tibetan tea is the bond of unity between the Han and Tibetan nationalities, and is known as the "...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/10A23F3/12
CPCA23F3/14A23F3/06A23F3/10A23F3/12
Inventor 袁峰
Owner 宁波高新区卓尔化工科技有限公司
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