Flat black tea and preparation method thereof

A flat black tea, pressing and forming technology, which is applied in tea treatment before extraction, etc., can solve the problems of flat black tea leaves such as damage and unattractive appearance, and achieve the effect of flat and complete shape, flat shape and low crushing rate

Active Publication Date: 2019-11-01
TEA RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current flat black tea processing methods are basically kneading and fermenting and then pressing to shape, or by shaking or refining or puffing and then fermenting and pressing. The resulting flat black tea leaves are damaged and the appearance is not beautiful enough.
There is no report on the technology of flat black tea without rolling or shaking, smelting, and puffing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of flat black tea, comprising the following steps:

[0028] (1) freezing: freezing the fresh leaves at -30 to -32°C for 24 hours until the fresh leaves produce ice crystals on the outer surface of the leaves to obtain frozen leaves;

[0029] (2) Dehydration: dehydrate the frozen leaves at 37°C for 1.5 hours (i.e. blow off the ice crystals and water on the outer surface of the frozen leaves, until the leaf temperature reaches room temperature and the leaves have no surface water). Leaf thickness is 5~8cm, and adopting power is that the iodine tungsten lamp of 400W is irradiated frozen leaf when blast dehydration, and the distance of iodine tungsten lamp apart from described frozen leaf blade surface is 1.2m, obtains dehydrated leaf, and the leaf temperature of dehydrated leaf room temperature, no water on the leaf surface;

[0030] (3) Fermentation: the dehydrated leaves are placed in fermentation baskets for fermentation, the fermentation temperatu...

Embodiment 2

[0034] A preparation method of flat black tea, comprising the following steps:

[0035] (1) freezing: freezing the fresh leaves at -38 to -40°C for 20 hours until the fresh leaves produce ice crystals on the outer surface of the leaves to obtain frozen leaves;

[0036] (2) Dehydration: Dehydrate the frozen leaves for 1 hour by air blowing at 40°C (i.e. blowing off the ice crystals and surface water on the outer surface of the frozen leaves, until the leaf temperature reaches room temperature, and the leaves have no surface water), the frozen leaves The thickness of the spread leaves is 5-8cm, and the iodine-tungsten lamp with a power of 400W is used to irradiate the frozen leaves during blast dehydration. The distance between the iodine-tungsten lamp and the frozen leaf surface is 1.5m to obtain dehydrated leaves. The temperature is room temperature, and there is no water on the leaf surface;

[0037] (3) Fermentation: the dehydrated leaves are placed in fermentation baskets ...

Embodiment 3

[0041] A preparation method of flat black tea, comprising the following steps:

[0042] (1) freezing: freezing the fresh leaves at -33 to -35°C for 28 hours until the fresh leaves produce ice crystals on the outer surface of the leaves to obtain frozen leaves;

[0043] (2) Dehydration: The frozen leaves were blown and dehydrated for 2 hours at 35°C (that is, the ice crystals and surface water on the outer surface of the frozen leaves were removed by blowing, until the leaf temperature reached room temperature, and the leaves had no surface water), the frozen leaves The thickness of the spread leaves is 5-8cm, and the iodine-tungsten lamp with a power of 400W is used to irradiate the frozen leaves during blast dehydration. The distance between the iodine-tungsten lamp and the frozen leaf surface is 1m to obtain dehydrated leaves. room temperature, no water on the leaf surface;

[0044] (3) Fermentation: the dehydrated leaves are placed in fermentation baskets for fermentation,...

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PUM

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Abstract

The invention discloses flat-shape black tea and a preparation method thereof. The preparation method comprises the following steps: (1) freezing, namely freezing fresh leaves for 20-28 hours at the temperature ranging from -30 DEG C to -40 DEG C until ice crystals are produced on the outer surface of blades of the fresh leaves, so that frozen leaves are obtained; (2) dehydrating, namely carrying out blast dehydration on the frozen leaves for 1-2 hours at the temperature of 35-40 DEG C, so that dehydrated leaves are obtained; (3) fermenting, namely fermenting the dehydrated leaves for 6-10 hours at the fermentation temperature of 35-40 DEG C, so that fermented leaves are obtained; (4) pressing and forming the fermented leaves; and (5) drying. The obtained flat-shape black tea is uniformly fermented, no mixed part is formed, the shape is flat, and a golden tip is obvious; meanwhile, liquor colour and phyllotaxes are red brilliant, fragrance is strong, taste is mellow, and dust ratio of the product is low.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a flat black tea and a preparation method thereof. Background technique [0002] Black tea is the most consumed tea at home and abroad. Because black tea needs to be kneaded and damaged cells can be fully fermented and the quality can be good, resulting in fewer famous teas with beautiful shape and high quality, and even fewer flat black teas. The current flat black tea processing method basically all is pressed after kneading and fermented, or takes shaking green or refining or puffing and then fermenting, pressing, and the gained flat black tea sheet is damaged, and the appearance is not attractive enough. There is not yet the report of the flat black tea process technology that is not twisted or not shaken, smelted, puffed and compressed. Contents of the invention [0003] Based on this, it is necessary to provide a flat black tea and a preparation method thereof for the abov...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor马成英苗爱清陈维庞式胡海涛陈海强
OwnerTEA RES INST GUANGDONG ACAD OF AGRI SCI