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Preparation method of dark tea

A technology for dark tea and preparation steps, applied in the field of dark tea preparation, can solve the problems of sour and bitter taste, impure aroma, rough and astringent taste of tea bricks, etc., and achieve the effects of pure aroma, mellow and sweet taste of tea leaves

Inactive Publication Date: 2016-11-23
ANHUI TIANFANG TEA IND GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a dark tea in view of the defects in the prior art that the fermentation temperature of tea leaves is not easy to control, which may easily lead to inconsistent old and tender tea leaves or cause rough taste, impure aroma and sour taste in tea bricks. The tea leaves produced by this method are not prone to inconsistent old and tender tea leaves, and the tea leaves have pure aroma, mellow and sweet taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of dark tea, its preparation step is as follows:

[0027] 1) Leaf selection: use one bud with two leaves, one bud with three leaves, and pairs of leaves with the same tenderness as raw tea leaves;

[0028] 2) Spreading and airing: put the selected tea leaves on bamboo mats for spreading and drying, the thickness of spreading and drying is 3cm, the temperature of spreading and drying is 15°C, and the drying time is 8 hours;

[0029] 3) Finishing: Send the tea leaves after airing to the drum-type finishing machine for finishing treatment, the finishing temperature is 210°C, and the finishing time is 3 minutes;

[0030] 4) kneading: send the finished tea leaves into the kneading machine and knead while they are hot;

[0031] 5) Fermentation: when the rolled tea leaves are cooled to 55°C, then the rolled tea leaves are piled up and brought into the room for 2 hours, and the piled area of ​​the tea leaves is 20 square meters;

[0032] 6) Re-kne...

Embodiment 2

[0043] A kind of preparation method of dark tea, its preparation step is as follows:

[0044] 1) Leaf selection: use one bud with two leaves, one bud with three leaves, and pairs of leaves with the same tenderness as raw tea leaves;

[0045] 2) Spreading and airing: put the selected tea leaves on the bamboo mats for spreading and drying, the thickness of spreading and drying is 3.5cm, the temperature of spreading and drying is 156°C, and the drying time is 8.5h;

[0046] 3) Finishing: Send the tea leaves after drying to a drum-type finishing machine for finishing treatment, the finishing temperature is 212°C, and the finishing time is 3.5 minutes;

[0047] 4) kneading: send the finished tea leaves into the kneading machine and knead while they are hot;

[0048] 5) Fermentation: when the rolled tea leaves are cooled to 56°C, then the rolled tea leaves are piled up and brought into the room for 2.5 hours, and the piled area of ​​the tea leaves is 21 square meters;

[0049] 6) ...

Embodiment 3

[0060] A kind of preparation method of dark tea, its preparation step is as follows:

[0061] 1) Leaf selection: use one bud with two leaves, one bud with three leaves, and pairs of leaves with the same tenderness as raw tea leaves;

[0062] 2) Spreading and airing: put the selected tea leaves on bamboo mats for spreading and drying, the thickness of spreading and drying is 4cm, the temperature of spreading and drying is 17°C, and the drying time is 9 hours;

[0063] 3) Finishing: Send the tea leaves after drying to a drum-type finishing machine for finishing treatment, the finishing temperature is 215°C, and the finishing time is 3.5 minutes;

[0064]4) kneading: send the finished tea leaves into the kneading machine and knead while they are hot;

[0065] 5) Fermentation: When the rolled tea leaves are cooled to 57°C, then the rolled tea leaves are piled up and brought into the room for 2.5 hours, and the piled area of ​​the tea leaves is 22 square meters;

[0066] 6) Re-kn...

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PUM

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Abstract

The invention discloses a preparation method of dark tea. According to the method, raw tea is prepared through steps including leaf selection, airing, fixation, rolling, fermentation, repeated rolling, deblocking and drying and then treated through steps including sieving, fermentation, steaming, press forming and drying, and a finished product, namely, brick tea is prepared. According to the preparation method of the dark tea, dark raw tea is prepared in a hot fermentation manner and then fermented with a repeated pile fermentation method, and the finished product, namely, the brick tea is prepared. By means of the method, the conditions that tea leaves have inconsistent tender properties and the quality of the tea brick is affected due to long fermentation time and high temperature can be prevented, pure aroma of tea leaves can also be guaranteed, and the dark tea tastes mellow and sweet.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing black tea. Background technique [0002] Dark tea (dark tea) is named black tea because the appearance of the finished tea is black. Dark tea is one of the six major teas and belongs to post-fermentation tea. Dark tea is rich in nutrients, the most important ones are vitamins and minerals, as well as protein, amino acid, sugar, caffeine, vitamins, phospholipids, etc., which help digestion and detoxification, reduce fat and lose weight, resist oxidation, delay aging, and resist aging. Cancer, lower blood pressure, lower blood sugar, prevent diabetes and other effects. [0003] At present, black tea is mainly fermented by fermenting the tea leaves, but because of the long fermentation time and high temperature, the tea leaves are easily damaged by high temperature, and the tea leaves are easy to be aged and tender. If the fermentation is not carried out for a l...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 郑孝和郑小平李翠红汪辉进
Owner ANHUI TIANFANG TEA IND GROUP
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