Preparation technique for liquorice root black tea
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A technology for making black tea, which is applied in the field of making licorice black tea, can solve many problems, and achieve the effect of sweet tea and long aftertaste
Inactive Publication Date: 2016-06-08
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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Summary
Abstract
Description
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Problems solved by technology
At present, there are not many reports on applying the nutritional components of licorice to black tea
Method used
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Embodiment 1
[0030] A kind of manufacture craft of licorice black tea, comprises the following steps:
[0031] Step 1: picking fresh leaves;
[0032] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors to air, the thickness of the airing is 11cm-13cm, the initial temperature is 36-38℃, keep for 2-3 hours, and then adjust the temperature to 25~28℃, keep for 3~5h;
[0033] Step 3: Knead the withered tea leaves in two steps:
[0034] For the first kneading, use a kneading machine to knead for 20 minutes without pressure, then knead for 25 minutes under pressure, sieve and deblock;
[0035] For the second kneading, use a kneading machine to knead without pressure for 10 minutes, then knead for 45 minutes under pressure, sieve and deblock;
[0036] Step 4: ferment the rolled tea leaves, and ferment them in a fermentation chamber at a temperature of 25-28°C, a humidity of 95% or above, and a fermentation time of 4-6 hours; ...
Embodiment 2
[0053] A kind of manufacture craft of licorice black tea, comprises the following steps:
[0054] Step 1: picking fresh leaves;
[0055] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors to air, the thickness of the airing is 11cm-13cm, the initial temperature is 36-38℃, keep for 2-3 hours, and then adjust the temperature to 25~28℃, keep for 3~5h;
[0056] Step 3: Knead the withered tea leaves in two steps:
[0057] For the first kneading, use a kneading machine to knead without pressure for 15 minutes, then knead for 30 minutes under pressure, sieve and deblock;
[0058] For the second kneading, use a kneading machine to knead without pressure for 10 minutes, then knead for 45 minutes under pressure, sieve and deblock;
[0059] Step 4: ferment the rolled tea leaves, and ferment them in a fermentation chamber at a temperature of 25-28°C, a humidity of 95% or above, and a fermentation time of 4-6 hours; ...
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Abstract
The invention discloses a preparation technique for liquorice root black tea. The preparation technique comprises the following steps of fresh leaf picking, withering, two-step-method rolling, fermenting and microwave drying; dried tea and liquorice root extracting solution mixing through ultrasonic spraying, primary spraying, spread airing, drying, secondary spraying, drying, spread airing and drying, wherein during primary spraying, 50-70 ml of liquorice root extracting solution is used per gram of tea, during secondary spraying, 30-50 ml of liquorice root extracting solution is used for per gram of tea, and the temperature is kept within the range from 35 DEG C to 40 DEG C during spraying. After the prepared liquorice root black tea is brewed tea flavor is sweet, aftertaste is long, and the liquorice root black tea has the effects of enriching the blood, nourishing the stomach, clearing away heat and toxic materials, expelling phlegm to arrest coughing and treating stomach duct and abdomen.
Description
technical field [0001] The invention relates to the field of tea production, in particular to a production process of licorice black tea. Background technique [0002] Black tea is made from the new shoots and leaves of tea trees suitable for making this product, and is refined through typical processes such as withering, rolling, fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. During the processing of black tea, a chemical reaction centered on the 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. . Aroma substances increased from more than 50 kinds in fresh leaves to more than 300 kinds, including caffeine. Catechin and theaflavins form a delicious complex, thus forming the quality characteristics of black tea, red soup, red leave...
Claims
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Application Information
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