Processing technology for black tea

A processing technology, black tea technology, applied in the field of black tea processing technology, can solve the problems of black tea quality reduction, uncontrollable fermentation temperature and time, etc., and achieve the effect of strong aroma

Inactive Publication Date: 2017-02-22
贵州琦福苑茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to provide a black tea processing technology to solve the problem that the prior art cannot properly control the fermentation temperature and time according to the condition of the green tea, resulting in a decrease in the quality of black tea

Method used

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  • Processing technology for black tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the processing technology of black tea, comprises the following steps:

[0021] a. Withering: put the fresh leaves in the withering tank and wither until the water content is 60-65%;

[0022] b. Shaking green: control the temperature in the shaking green room at 24-26°C, and the relative humidity is 95%; put the tea leaves in step a in the green shaking machine, and shake green green four times: the first shake green 30rad, after standing for 25min , shake green 120rad for the second time, stand still after 70min, shake green 150rad for the third time, stand still 100min, then carry out the fourth shake green, shake green 450rad;

[0023] c. Kneading: control the temperature in the kneading room at 20-24°C, and the relative humidity at 95%; the amount of leaves in the kneading machine should be 4-5kg / m 3 Drop into the tealeaves in step b, knead 30min;

[0024] d. Fermentation: Control the temperature in the fermentation room to 26-28°C, the relative humi...

Embodiment 2

[0026] Embodiment 2: the processing technology of black tea, comprises the following steps:

[0027] a. Withering: put the fresh leaves in the withering tank and wither until the water content is 60-65%;

[0028] b. Shaking green: control the temperature in the shaking green room at 24-26°C, and the relative humidity is 90%; place the tea leaves in step a in the green shaking machine, and shake green green for four times: the first shake green 50rad, after standing for 30min , Shake green 100rad for the second time, stand still after 60min, shake green 200rad for the third time, stand still 90min, then carry out the fourth shake green, shake green 400rad;

[0029] c. Kneading: control the temperature in the kneading room at 20-24°C, and the relative humidity at 90%; the amount of leaves in the kneading machine should be 4-5kg / m 3 Drop into the tealeaves in step b, knead 40min;

[0030] d. Fermentation: Control the temperature in the fermentation room to 26-28°C, the relative...

Embodiment 3

[0032] Embodiment 3: the processing technology of black tea, comprises the following steps:

[0033] a. Withering: put the fresh leaves in the withering tank and wither until the water content is 60-65%;

[0034] b. Shaking green: control the temperature in the shaking green room at 24-26°C, and the relative humidity is 85%; place the tea leaves in step a in the green shaking machine, and shake green green four times: the first shake green 80rad, after standing for 35min , Shake green 80rad for the second time, stand still after 50min, shake green 220rad for the third time, stand still 80min, then carry out the fourth shake green, shake green 350rad;

[0035] c. Kneading: Control the temperature in the kneading room at 20-24°C and the relative humidity at 85%; the amount of leaves thrown in the kneading machine should be 4-5kg / m 3 Drop into the tealeaves in step b, knead 50min;

[0036] d. Fermentation: Control the temperature in the fermentation room to 26-28°C, relative hu...

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Abstract

The invention discloses a processing technology for black tea, and belongs to the technical field of tea processing. The processing technology includes the steps of withering; four rocking, wherein the temperature in a rocking chamber is controlled to be 24 DEG C to 26 DEG C, the relative humidity is 85% to 95%, tea is standing for a period midway in each rocking, and the rocking time is gradually increased; rolling; fermenting, wherein the temperature in a fermentation chamber is controlled to be 26 DEG C to 28 DEG C, the relative humidity is 95% to 100%, the fermentation leaf temperature is 28 DEG C to 30 DEG C, the leaf spreading thickness is 8 cm to 10 cm, fermentation is carried out for 4 h to 8 h, and then fermented leaves are obtained; the fermented leaves are put into a pot at the temperature of 110 DEG C to 120 DEG C and stirred and fried for 30 min to 40 min, and then the product is put into a drying box at the temperature of 90 DEG C to 95 DEG C and dried. The color of tea soup of the black tea prepared with the technology is red brilliant and bright, the taste is refreshing, sweet and mellow, and compared with the traditional technology, the fragrance of the black tea is richer. The theaflavin and the thearubigins are relatively high, the theabrownin is low in content, and the basis is laid for the superior quality taste of the red tea and tea soup; practices verify that the processing technology of the black tea in the scheme is obviously higher than the traditional technology.

Description

technical field [0001] The invention relates to the technical field of tea processing methods, in particular to a black tea processing technology. Background technique [0002] Black tea is one of the six major teas in China. It is a fully fermented tea with red water color and leaf bottom. Black tea includes Gongfu black tea, broken black tea and Souchong black tea, but their production process is similar. Generally speaking, the processing process of black tea includes withering, rolling, fermentation and drying. [0003] The purpose of the withering of tea leaves is to make the fresh tea leaves lose water after a period of time, so that the hard and brittle stalk leaves will wilt and wither. It is the first process of the initial production of black tea. After withering, the water can be properly evaporated, the leaves are soft, the toughness is enhanced, and it is easy to shape. In addition, this process is an important processing stage for the formation of the aroma o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 叶文盛
Owner 贵州琦福苑茶业有限公司
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