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Black tea rolling, fermenting and drying method

A technology for black tea and tea leaves, which is applied in the fields of fermentation, drying, and black tea rolling, can solve problems such as inability to meet individual needs, and achieve the effects of shortening fermentation time, improving quality, and having a sweet aftertaste.

Inactive Publication Date: 2017-01-04
FENGQING HONGHE TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The black tea processed by the existing rolling and fermentation methods, the brewed black tea soup is dark red, which cannot meet the individual needs of many consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A black tea kneading, fermentation and drying method is completed by the following steps:

[0019] (1) Kneading: Put the tea leaves in a wooden barrel made of wax gourd tree and gently knead for 50 minutes, then pressurize for 10 minutes, and finally knead the pressurized tea leaves for 10 minutes, take out the wooden barrel, and decompose by hand block back straight;

[0020] (2) Fermentation: take the yellow clay, mix it with glutinous rice and mix it with water, pour the mixed yellow mud into the bottom of the fermentation tank, spread the white cotton cloth on the surface of the yellow mud, and knead the processed one in step (1) The tea leaves are placed on white cotton cloth and dried after 8 hours of fermentation.

[0021] When the dryer dries the black tea in the step (2), glutinous rice pulp water is placed under the dryer.

[0022] The tea leaves are dried twice. For the first time, the water content of the black tea is dried to 60% with a raw fire temperatu...

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Abstract

The invention discloses a black tea rolling, fermenting and drying method. The method has the advantages that a wood barrel made from alnus cremastogyne is adopted for rolling after fresh leaves wither, and original taste and flavor of tea leaves are kept, so processed black tea is more mellow and soup color is brighter; the bottom of a fermentation pond is covered by mixing glutinous rice pulp with yellow mud, white cotton cloth is laid on the yellow mud, then the rolled tea leaves are placed on the white cotton cloth to be fermented, fermentation time is shortened, and processing efficiency of the black tea is improved; the processed black tea is free of bitterness, the mellowness of the black tea is improved, and the black tea has the fragrance of glutinous rice, oily and smooth in color and luster, strong in fragrance, bright in soup color, mellow in taste, sweet in aftertaste and popular with consumers.

Description

technical field [0001] The invention belongs to the field of black tea processing, and in particular relates to a black tea rolling, fermentation and drying method. Background technique [0002] The existing kneading method of black tea adopts a stainless steel barrel or a copper barrel, and adopts first lightly rolling for about 30 minutes, pressurizing for 20 minutes, and recovering for 10 minutes, a total of 60 minutes. After the existing black tea is fermented for 24 hours, the water content of the black tea is dried to 5% at one time. Utilize existing kneading and the black tea processed by fermentation method, the black tea soup that bubbles out is crimson, can't satisfy the individual demand of numerous consumers. In order to further develop the consumer group of black tea, the processing of black tea needs to be improved. Contents of the invention [0003] Aiming at the problems existing in the above-mentioned prior art, the present invention discloses a black te...

Claims

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Application Information

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IPC IPC(8): A23F3/12A23F3/08A23F3/06
CPCA23F3/12A23F3/06A23F3/08
Inventor 张廷文
Owner FENGQING HONGHE TEA IND
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