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A processing method and technology for black tea, applied in the direction of pre-extraction tea treatment and other directions, can solve the problems of low fermentation taste, long processing time, heavy bitterness and astringency, and achieve the effects of full fermentation, reduced caffeine content and mellow taste.
Inactive Publication Date: 2016-09-28
黄世仁
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Problems solved by technology
The traditional process is: fresh leaves, withering, initial kneading, re-kneading, fermentation, drying and refining. The disadvantages are: withered yellow color, not bright soup, not strong fermentation taste, bad aroma, long processing time, bitter taste when drinking heavy, poor taste
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Embodiment 1
[0038] A processing method for cold-brewed black tea, comprising the following steps:
[0039] Step 1, picking fresh leaves with one bud and one leaf or one bud and two leaves, the length of the picked fresh leaves is 20mm, and the width is 5mm.
[0040] Step 2. Put the fresh leaves in a steam steamer at 100°C for 70 minutes, take out the fresh leaves after steaming and put them in an oven at 220°C, blow the tea leaves with hot air for 3 minutes, and then blow the tea leaves with cold air 12 minutes, leaves.
[0041] Step 3. Divide the above-mentioned tea leaves into a plurality of round piles with a diameter of 1 cm and spread them on the withering curtain. The distance between two adjacent tea round piles in the same row is 5 mm. The distance between the leaves is 10mm, the withering temperature is 38°C, the withering time is 30 minutes, and the leaves are turned every 5 minutes.
[0042] Step 4: Add the above-mentioned tea leaves to a heating pot at 65°C, knead them for 4...
Embodiment 2
[0047] A processing method for cold-brewed black tea, comprising the following steps:
[0048] Step 1, picking fresh leaves with one bud and one leaf or one bud and two leaves, the length of the picked fresh leaves is 23mm, and the width is 8mm.
[0049] Step 2. Put the fresh leaves in a steam steamer at 100°C for 80 minutes, take out the fresh leaves after steaming and put them in an oven at 230°C, blow the tea leaves with hot air for 4 minutes, and then blow the tea leaves with cold air 18 minutes, leaves.
[0050] Step 3. Divide the above-mentioned tea leaves into a plurality of round piles with a diameter of 2 cm and spread them on the withering curtain. The distance between two adjacent tea round piles in the same row is 8 mm. The distance between the leaves is 13mm, the withering temperature is 40°C, the withering time is 50 minutes, and the leaves are turned every 5 minutes.
[0051] Step 4: Add the above-mentioned tea leaves to a heating pot at 68°C, heat and knead f...
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Abstract
The invention relates to a processing method of tea leaves. More particularly, the invention relates to a processing method of cold-water-made tea. The processing method of the cold-water-made tea comprises the following steps of picking fresh leaves; steaming the fresh leaves with water, baking the leaves, and taking out the leaves; separating the tea leaves into multiple circular piles, and spreading the circular piles on a withering curtain; adding the tea leaves into a heating kettle at 65 DEG C to 68 DEG C, hot kneading the tea leaves, cooling the tea leaves to be at a room temperature, and then adding the tea leaves into the heating kettle at 30 DEG C to 40 DEG C; spreading and putting the rolled tea leaves in a fermenting room to ferment the tea leaves; shaking open the tea leaves subjected to primary fermentation, covering a layer of plastic film on the tea leaves of a lower layer at every other thickness of 1cm, also covering the tea leaves of an uppermost layer with a layer of plastic film, cooling the tea leaves to be at the room temperature, and then spreading and putting the tea leaves in the fermenting room to carry out secondary fermentation on the tea leaves; drying the tea leaves at a high temperature, and baking the tea leaves; bagging the tea leaves, which are dried sufficiently, after through sieving, slicing triturates, winnowing yellow slices and winkling impurities. The invention provides the processing method of the cold-water-made black tea which is bright and shining in color and luster, savory and mellow in taste, better in mouth feel and short in processing time.
Description
technical field [0001] The invention relates to a tea processing method. More specifically, the present invention relates to a processing method of cold-brewed black tea. Background technique [0002] Black tea is a fully fermented tea, the soup color and the bottom of the leaves are red. Cold brewing tea is a method of brewing tea leaves with cold water, which can not only retain the aroma and taste of tea leaves, but also has a simple brewing method. The traditional process is: fresh leaves, withering, initial kneading, re-kneading, fermentation, drying and refining. The disadvantages are: withered yellow color, not bright soup color, not strong fermentation taste, bad aroma, long processing time, bitter taste when drinking Heavier and less mouthfeeling. Contents of the invention [0003] It is an object of the present invention to solve at least the above-mentioned problems and to provide at least the advantages which will be described later. [0004] Still another ...
Claims
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Application Information
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