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Processing method of black tea

A processing method and technology for black tea, which are applied in the processing field of black tea and can solve the problems of low fermentation taste, long processing time, and low color of soup.

Inactive Publication Date: 2016-10-26
黄世仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 color, not strong fermentation taste, bad aroma, and longer processing time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A processing method for black tea, comprising the following steps:

[0037] 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.

[0038] Step 2: Put the fresh leaves in an oven at 220°C, blow hot air over the tea leaves for 3 minutes at a wind speed of 3m / s, then blow cold air over the tea leaves for 12 minutes at a wind speed of 8m / s, and leave the leaves.

[0039] 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.

[0040] Step 4: Add the above tea leaves to a heating pot at 65°C, knead them for 40 minutes, and blow hot air at the same time. Cold wind, t...

Embodiment 2

[0045] A processing method for black tea, comprising the following steps:

[0046] 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.

[0047] Step 2. Put the fresh leaves in an oven at 230°C, blow the tea leaves with hot air for 4 minutes at a wind speed of 5m / s, then blow the tea leaves with cold wind for 18 minutes at a wind speed of 10m / s, and leave the leaves.

[0048] 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.

[0049] Step 4: Add the above tea leaves to a heating pot at 68°C, knead them for 45 minutes, and blow hot air at the same time. Cold wind, t...

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Abstract

The invention relates to a processing method of tea leaves, in particular to a processing method of black tea. The processing method includes: picking fresh tea leaves; drying and discharging the tea leaves; dividing the tea leaves into a plurality circular piles, and spreading on a withering curtain; hot rolling the tea leaves in a heating pot of 65-68 DEG C, blowing hot air at the same time, delivering the hot air through a hot air duct which enters a position inside the tea leaves and is 1-2cm away from the bottom of the heating pot, cooling to room temperature, blowing cold air from the bottom of the tea leaves, and adding into a heating pot of 30-40 DEG C; spreading the rolled tea leaves in a fermentation chamber for fermenting; shaking out the tea leaves after the first fermentation, covering the lower tea leaves with a layer of plastic film every other 1cm, covering the uppermost tea leaves with a layer of plastic film, cooling to room temperature, and spreading in the fermentation chamber for second fermentation; drying; sieving the dried tea leaves, cutting off tea dust, winnowing to remove yellow tea leaves, removing impurities and bagging. The processing method of the black tea has the advantages that method is short in processing time, and the processed black tea is bright in color and mellow in taste.

Description

technical field [0001] The invention relates to a tea processing method. More specifically, the present invention relates to a processing method of black tea. Background technique [0002] Black tea is a fully fermented tea, the soup color and the bottom of the leaves are red. The traditional process is: fresh leaves, withering, initial kneading, re-kneading, fermentation, drying and refining. The disadvantages are: yellowish color, dull soup color, weak fermentation taste, bad aroma, and long processing time. 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 object of the present invention is to provide a method for processing black tea with bright color, mellow taste and short processing time. [0005] In order to realize these objects and other advantages of the present invention, a kind of processing me...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/08A23F3/12
CPCA23F3/14A23F3/06A23F3/08A23F3/12
Inventor 黄世仁
Owner 黄世仁
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