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A kind of processing method of summer and autumn black tea

A processing method and technology for black tea, applied in the field of tea preparation, can solve the problems of hindering the diffusion and volatilization of tea substances, destroying the taste of tea leaves, high humidity of tea leaves, etc., and achieving the effect of not dry and bright color, beautiful appearance, and increased production and release.

Active Publication Date: 2020-08-25
屏山县岩门秀芽茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the fresh leaves of summer and autumn tea are seldom picked or even not picked, resulting in a waste of resources
[0003] The traditional roasted black tea processing method is made by withering, rolling, fermenting, and drying. During the drying process, the tea leaves are thinly placed in a dryer and dried statically. The humidity in the middle part of the tea leaves is relatively high, which hinders the diffusion of the internal substances of the tea leaves. Volatilization makes black tea have a bitter taste, and summer and autumn tea has a stronger bitter taste, which destroys the taste of tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method of black tea in summer and autumn, comprising the following production steps:

[0030] 1) Picking fresh leaves: Picking fresh tea leaves with one bud and two or three leaves;

[0031] 2) Withering: spread and wither fresh tea leaves in a constant temperature environment of 25°C for 13 hours, the temperature of the leaves is 22°C, the thickness of the leaves is 5cm, and the air humidity is 78%. , turned over and aired 3 times, each time the fresh tea leaves were piled up for 25 minutes and then spread out to make them wither evenly, and finally withered leaves with a moisture content of 65% were obtained. , The leaf stem is soft and easy to knead;

[0032] 3) Kneading: use the 6CR-55 kneading machine, put the withered leaves into the kneading machine, use the principle of light weight and light pressure to knead, the kneading pressure corresponds to 1Pa, 10Pa, 1Pa, and the kneading time corresponds to 10min and 25min , 20min, the rotational speed of...

Embodiment 2

[0041] A processing method of black tea in summer and autumn, comprising the following production steps:

[0042] 1) Picking fresh leaves: Picking fresh tea leaves with one bud and two or three leaves;

[0043]2) Withering: spread and wither the fresh tea leaves in a constant temperature environment of 27°C for 14 hours, the leaf temperature is 24°C, the thickness of the leaves is 6cm, the air humidity is 82%, and the initial interval of withering is turned once every two hours , turned over and aired 3 times in total, each time the fresh tea leaves were piled up for 30 minutes and then spread out to make them wither evenly, and finally withered leaves with a moisture content of 68% were obtained. , The leaf stem is soft and easy to knead;

[0044] 3) Kneading: use the 6CR-55 kneading machine, put the withered leaves into the kneading machine, use the principle of light weight and light pressure to knead, the kneading pressure corresponds to 2Pa, 15Pa, 3Pa respectively, and t...

Embodiment 3

[0053] A processing method of black tea in summer and autumn, comprising the following production steps:

[0054] 1) Picking fresh leaves: Picking fresh tea leaves with one bud and two or three leaves;

[0055] 2) Withering: spread and wither the fresh tea leaves in a constant temperature environment of 35°C for 20 hours, the leaf temperature is 27°C, the thickness is 7cm, the air humidity is 85%, and the initial interval of withering is turned once every two hours , turn it over and dry it 4 times in total, each time turn it to dry the fresh leaves of the tea leaves for 35 minutes and then spread them out to make them wither evenly, and finally get the withered leaves with a moisture content of 70%. , The leaf stem is soft and easy to knead;

[0056] 3) Kneading: use the 6CR-55 kneading machine, put the withered leaves into the kneading machine, use the principle of light weight and light pressure to knead, the kneading pressure corresponds to 3Pa, 20Pa, 4Pa respectively, an...

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PUM

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Abstract

The invention relates to the technical field of tea making, in particular to a fried black tea processing method. The fried black tea processing method includes the following steps that 1, fresh leaf picking is performed: fresh tea leaves respectively provided with one bud and two leaves are picked; 2, withering is performed: the fresh tea leaves are spread and aired and withering in a constant-temperature environment for 13-20 hours, wherein the spreading-airing thickness is 5-7 cm, the air humidity is 78-85%, and withered leaves are obtained; 3, rolling is performed: the withered leaves are charged into a rolling machine, pressing and rolling are performed based on the light-heavy principle, and rolled leaves are obtained; 4, fermentation is performed: the rolled leaves are encased, the encasing thickness is 20-30 cm, the rolled leaf surfaces are covered with wet towels, and the fermentation is performed for1.5-2.5 hours to obtain fermented leaves. The fried black tea processed and made by adopting the method is bright and black in color and luster, compact and curled in appearance and bright red in tea water and has a rich and lasting sweet taste, and infused leaves are complete and bright red.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for processing black tea in summer and autumn. Background technique [0002] As the saying goes: "spring tea is fragrant, summer tea is astringent, autumn tea is delicious and no one picks it". As we all know, spring tea is the season tea with the best quality in a year. Its crape myrtle is rich and fresh, with elegant and long-lasting aroma. In summer and autumn, the temperature is high and the sunshine is strong. The carbon metabolism level in the tea tree is relatively high, and the nitrogen metabolism level is relatively low. As a result, the content of polyphenols in summer and autumn tea is relatively high, and the content of amino acids, vitamins, and aromatic substances is relatively low. . In summer and autumn, the differentiation period of buds and leaves is short, and there are many diseases. The tea produced has a weak and bitter fragrance, low pric...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 石成彬
Owner 屏山县岩门秀芽茶业有限责任公司