Unlock instant, AI-driven research and patent intelligence for your innovation.

Processing tea of black tea

A processing method and technology of black tea, which is applied in the field of tea processing, can solve problems such as lack of freshness and mellow quality, poor fermentation and aging effect of tea leaves, reddish brown tea leaves withered and rough in appearance and color, and achieve bright red soup color and mellow taste Effect

Inactive Publication Date: 2017-01-11
邬中生
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The black tea produced by traditional techniques has a reddish-brown, withered and rough appearance, poor fermentation and aging effects, and the inner substance contains more low-melting aromatic aldehydes and other substances produced under enzymatic oxidation (fermentation), which make the taste and aroma It has a relatively strong grassy smell, which is commonly known as the dull aroma of dried potato vines, and the quality is slightly less refreshing and mellow

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Picking: picking fresh leaves of Nanshan Baimao tea plant with one bud and one leaf;

[0033] (2) Fresh leaves withering: Spread the fresh leaves of Nanshan Baimao tea tree evenly on a bamboo mat with a thickness of 3cm. Keep them indoors at 22°C for withering until the water content is 50%. At this time, the leaves Soft, no sound when rubbing the leaves, hand held into a ball, loose hand is not easy to loose, tender stems are constantly broken, the leaf color changes from bright green to dark green, the leaf surface loses luster, there is no focal edge and sharp scent, and there is a delicate fragrance;

[0034] (3) Appropriate kneading: After putting the withered leaves into the barrel of the kneading machine, knead for 5 minutes and then lightly press and knead for 10 minutes; then apply appropriate pressure and knead for 10 minutes, then loosen and knead for 2 minutes;

[0035] The "light pressure and heavy pressure" mentioned here: "light pressure" refers to kneading ...

Embodiment 2

[0043] (1) Picking: picking fresh leaves of Nanshan Baimao tea plant with one bud and two leaves;

[0044] (2) Fresh leaves withering: Spread the fresh leaves of Nanshan Baimao tea tree evenly on a bamboo mat with a thickness of 5cm. Keep indoors at a temperature of 28℃ for withering until the moisture content is 60%. The leaves are soft, there is no sound when rubbing the leaves, and the hands are held into a ball. The tender stems are not easy to loosen when you let go. The leaf color changes from bright green to dark green, the leaf surface loses luster, there is no focal edge, and there is a delicate fragrance;

[0045] (3) Appropriate kneading: Put the withered leaves into the kneading machine barrel, knead for 5 minutes, then lightly knead for 15 minutes; then apply heavy pressure for 10 minutes, then loosen the pressure and knead for 5 minutes;

[0046] The "light pressure and heavy pressure" mentioned here: "light pressure" refers to kneading the tea noodles lying flat in the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing tea of black tea. The method comprises the following steps: picking fresh tea leaves, withering the fresh tea leaves, properly rolling the withered tea leaves, fermenting the rolled tea leaves, carrying out initial baking on the fermented tea leaves, carrying out primary wrapping-twisting, carrying out secondary baking, carrying out secondary wrapping-twisting, and drying. The initial baking step rises the leaf temperature of tea leaves, and loosens the molecular structure of substances contained in the tea leaves and enhances the kneading bonding property and the plasticity of the leaves, so the leaves can be twisted to form strips. The primary wrapping-twisting furthers rubs leaf cells, and extrudes out a tea juice adhered to the surfaces of the leaves, so non-enzymatic oxidation is enhanced, and the tea soup is thickened. Secondary wrapping-twisting continuously extrudes out the tea juice in the tea leaf cells, the tea juice is adhered to the leaf surfaces to realize black and bloom color, and thermalization is carried out to realize substance conversion in order to improve the tea soup. The black tea strips formed by adopting the method are black, bright, moist, bloom and evenly, and has mellow and sweet-refreshing taste, and the tea soup formed by the tea strips has bred and bright color and natural lotus fragrance honey taste.

Description

Technical field [0001] The invention relates to a processing method of tea leaves, in particular to a processing method of black tea. Background technique [0002] The appearance of black tea made by traditional technology is reddish brown and rough, and the fermentation and maturation effect of tea is poor. The inner substance contains more low-melting aromatic aldehydes produced by enzymatic oxidation (fermentation), which makes the taste and aroma It has a relatively strong green grass, which is commonly known as the dull aroma of dried potato vine, and the quality is slightly less refreshing and mellow. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of black tea, so that the prepared black tea strips are smooth and shiny, the soup color is red and bright, and the taste is mellow and sweet. [0004] The present invention solves the above technical problems with the following technical solutions: [0...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
Inventor 邬中生
Owner 邬中生