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Making process of black tea

A production process and technology of black tea, which is applied in tea treatment before extraction, etc., can solve the problems of lack of golden color and bright, fresh and sweet taste of black tea, and achieve the effect of golden and bright color

Inactive Publication Date: 2017-01-04
贵州省贵定县凤凰茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no black tea with a strong fresh sweetness, and no golden and translucent characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production steps of black tea are as follows:

[0020] (1) pluck fresh black tea leaves, and after spreading them out, leave them in the air for 10 hours;

[0021] (2) After the black tea leaves to be dried wither, place them in an environment of 35°C and heat them for 5 hours, then take them out and cool them down to room temperature;

[0022] (3) Gently knead the heated black tea leaves by hand for 35min, then pressurize and knead for 35min, then gently knead for 15min;

[0023] (4) Pile up the crushed black tea leaves with a thickness of 16 cm, place them in an environment of 25° C. room temperature and 80% humidity, and leave them for 8 hours to ferment;

[0024] (5) Take out the black tea leaves in step (4), and gently knead them again for 35min with your hands;

[0025] (6) Disperse the black tea leaves after kneading again quickly and evenly, and spread them evenly, and place them for 35 minutes;

[0026] (7) Put the thinly aired black tea leaves into the ...

Embodiment 2

[0029] The production steps of black tea are as follows:

[0030] (1) Pick fresh black tea leaves, spread them out, and leave them in the air for 12.5 hours;

[0031] (2) After the black tea leaves to be dried wither, place them in an environment of 40°C and heat them for 4 hours, then take them out and cool them down to room temperature;

[0032] (3) Gently knead the heated black tea leaves by hand for 30 minutes, then pressurize and knead for 30 minutes, then gently knead for 20 minutes;

[0033] (4) Pile up the crushed black tea leaves with a thickness of 15 cm, place them in an environment with a room temperature of 22.5° C. and a humidity of 80%, and leave them for 9 hours to ferment;

[0034] (5) Take out the black tea leaves in step (4), and gently knead them for 30min again with your hands;

[0035] (6) Disperse the black tea leaves after kneading again quickly and evenly, and spread them evenly, and place them for 30 minutes;

[0036] (7) Put the thinly aired black...

Embodiment 3

[0039] The production steps of black tea are as follows:

[0040] (1) pluck fresh black tea leaves, and after spreading them out, leave them in the air for 15 hours;

[0041] (2) After the black tea leaves to be dried wither, place them in an environment of 45°C and heat them for 3 hours, then take them out and cool them down to room temperature;

[0042] (3) Gently knead the heated black tea leaves by hand for 25min, then pressurize and knead for 25min, then gently knead for 25min;

[0043] (4) Pile up the crushed black tea leaves with a thickness of 14cm, place them in an environment of 20°C room temperature and 80% humidity, place them for 10h, and ferment;

[0044] (5) Take out the black tea leaves in step (4), and gently knead them again for 35min with your hands;

[0045] (6) Disperse the black tea leaves after kneading again quickly and evenly, and spread them evenly, and place them for 35 minutes;

[0046] (7) Put the thinly aired black tea leaves into the roasting ...

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Abstract

The invention discloses a making process of black tea. The making process of the black tea comprises the following steps: picking fresh black tea leaves; after spreading out, naturally cooling; then heating to wither; heating and twisting for three times at first; fermenting; then twisting again; quickly and uniformly scattering; diluting uniformly; after standing, placing in a baking machine for baking; heating the baking machine in a program mode; cooling to the room temperature; standing; and baking again in the baking machine. The black tea has full-bodied freshness and sweetness, tea soup obtained by brewing the black tea is golden and bright, the faint scent of the tea soup likes flowers and fruit, even if the black tea is brewed repeatedly, the tea soup still has full-bodies fragrance of the black tea, and therefore, the black tea is a new choice for people who love to drink tea.

Description

technical field [0001] The invention relates to the field of black tea production, in particular to a production process of black tea. Background technique [0002] Black tea, which belongs to fully fermented tea, is named for its dry tea color and the red color of the brewed tea soup. Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. Black tea has the functions of preventing caries, invigorating the stomach and intestines, helping digestion, delaying aging, lowering blood sugar, lowering blood pressure, lowering blood fat, anti-cancer, anti-radiation, etc.; black tea is also an excellent sports drink. Drink it before sports that require physical strength and endurance (such as marathon running), because the caffeine in the tea has a refreshing effect, and can promote the body to burn fat to supply heat and retain liver vinegar during exercise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 冯建萍
Owner 贵州省贵定县凤凰茶业有限责任公司
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