A kind of preparation method of black tea

A technology of black tea and spring tea, which is applied in the field of black tea preparation, and can solve problems that affect the internal quality of the product, bland taste, dark color, etc.

Active Publication Date: 2020-01-17
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, there are a large number of similar products in the domestic and foreign markets, and the phenomenon of homogeneity is serious, and the processing technology of traditional Gongfu black tea is simple, that is, through the steps of picking, withering, rolling, fermenting, drying, refining, etc.
Due to too many factors of origin, raw materials, processing technology and human control, it is difficult to guarantee the quality balance, and the processed finished products are uneven, which not only affects the appearance of the tea, but also affects the internal quality of the product. , the color is dark, the taste is not good, the taste is flat, the fragrance is not pure enough, it is difficult to meet the needs of daily consumption

Method used

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  • A kind of preparation method of black tea
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of Qilan black tea (spring tea) comprises the steps:

[0029] (1) Picking of fresh leaves: pick from 10:00 am to 12:00 am and from 2:00 pm to 4:00 pm on sunny days. Pick three or four leaves with small openings on the standard standing buds and place them in clean and ventilated green baskets;

[0030] (2) Sunlight withering: at 5:30 p.m., spread the picked fresh leaves thinly on a water sieve or canvas, and place them in the sun for 30 minutes, and turn them once every 15 minutes until The leaf color turns dark, and the second leaf can wilt and droop;

[0031] (3) Indoor withering: move the sun-withered leaves into the room, and spread them on the bamboo sieve for indoor withering. The indoor withering time is 15 hours, and the temperature is controlled at 23-25 ​​℃, until the green leaves are broken and the leaves are soft. knead until

[0032] (4) Shaking green and cool green: Shake the indoor withered leaves twice, the first shaking speed is...

Embodiment 2

[0039] The preparation method of Qilan black tea (summer tea) comprises the steps:

[0040] (1) Picking of fresh leaves: pick from 7:00 am to 10:00 am on a sunny day, pick one bud, two leaves, and three leaves, and put them in a clean and ventilated green basket;

[0041] (2) Sunlight withering: Spread the picked fresh leaves thinly on a water sieve or canvas at 6:00 p.m., place them in the sun for 20 minutes, and stir once every 10 minutes until the leaf color turns dark, the second leaf can wilt and droop;

[0042] (3) Indoor withering: move the sun-withered leaves into the room, and spread them on the bamboo sieve for indoor withering. The indoor withering time is 13 hours, and the temperature is controlled at 25-27 ℃ until the green leaves are broken and the leaves are soft. knead until

[0043](4) Shaking green and cool green: Shake the indoor withered leaves twice, the first shaking speed is 6 r / min, and the shaking time is 10 min, until the green air is slightly visib...

Embodiment 3

[0050] The preparation method of yellow rose black tea (summer tea) comprises the steps:

[0051] (1) Picking fresh leaves: choose sunny days, pick from 7:00 am to 10:00 am, pick one bud, two leaves, and three leaves, and put them in clean and ventilated green baskets;

[0052] (2) Sunshine withering: at 6:50 p.m., spread the picked fresh leaves thinly on a water sieve or canvas, and place them in the sun for 18 minutes, and turn them once every 8 minutes. Until the leaf color turns dark, and the second leaf wilts and droops;

[0053] (3) Indoor withering: move the sun-withered leaves into the room, and spread them on the bamboo sieve for indoor withering. The indoor withering time is 12 hours, and the temperature is controlled at 26-28 ℃ until the green leaves are broken and the leaves are soft. knead until

[0054] (4) Shaking green and cool green: Shake the indoor withered leaves twice, the first shaking speed is 5 r / min, and the shaking time is 10 min, until the green ai...

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PUM

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Abstract

The invention discloses a preparation method of black tea, which comprises nine steps of picking fresh leaves, withering in the sun, indoor withering, shaking greens, cooling greens, rolling, fermenting, passing through a red pot, drying and refining. The present invention is based on the technology of Gongfu black tea, and in the process of withering, through the process of making green (shaking green, cool green) and adding honey before rolling, directly kneading and fermenting with the tea green after shaking green and cool green, The fermented leaves are processed in a red pot, and the prepared black tea is of excellent quality, with tight and thick cords, dark color, rich and lasting flower and fruit aroma, sweet taste, mellow and fresh, honey rhyme, and orange-yellow soup color Bright, with the health benefits of black tea and honey.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing black tea. Background technique [0002] Gongfu black tea has a long history of tea production and is famous both at home and abroad for its excellent quality. But at present, there are a large number of similar products in the domestic and foreign markets, and the phenomenon of homogeneity is serious, and the processing technology of traditional Gongfu black tea is simple, that is, by picking, withering, rolling, fermenting, drying, refining and other steps. Due to too many factors of origin, raw materials, processing technology and human control, it is difficult to guarantee the quality balance, and the processed finished products are uneven, which not only affects the appearance of the tea, but also affects the internal quality of the product. , the color is dark, the taste is not good, the taste is flat, the fragrance is not pure eno...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/14
CPCA23F3/06A23F3/14Y02A40/90
Inventor 陈荣冰李少华王飞权冯花魏水英
Owner 武夷学院
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