Black tea and preparation method thereof

A technology of black tea and large-leaf tea, which is applied in tea treatment before extraction and adaptation to climate change, etc. It can solve problems such as high concentration, throat discomfort, and oolong tea not resistant to brewing, and achieve a mellow taste, long-lasting fragrance, and sweet aftertaste fast effect

Pending Publication Date: 2017-03-15
张善俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies in the prior art, the present invention provides a black tea and its preparation method to solve the problem that Dianhong tea has a high concentration and strength, and some people feel uncomfortable in the throat after drinking it, and the problem that oolong tea is not resistant to brewing and the aroma of tea soup is difficult to last.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for preparing black tea, comprising the steps of:

[0038] (1) The fresh leaves of Yunnan Lincang big-leaf tea and common oolong tea varieties are made into dry products respectively, and are blended to obtain dry black tea products. The specific steps of processing include:

[0039] Withering: spread the fresh tea leaves thinly with a dustpan to make it lose 45 wt% of water; it can also be withered by blowing hot air in a withering trough;

[0040] Kneading: the tea leaves with 45wt% dehydration are manually kneaded until the tea leaves are not dripped when the tea leaves are held together, or can be kneaded by a tea kneading machine;

[0041] Fermentation: The kneaded tea leaves are concentrated and fermented in a tight pile, covered with a towel or gauze on the pile, and fermented for 14 hours at a temperature of 20°C;

[0042] Drying: first dry with sunlight, then dry with a microwave oven or dryer;

[0043] Sorting and refining: grading of tea leaves.

...

Embodiment 2

[0053] A method for preparing black tea, comprising the steps of:

[0054] (1) The fresh leaves of Yunnan Lincang big-leaf tea and common oolong tea varieties are made into dry products respectively, and are blended to obtain dry black tea products. The specific steps of processing include:

[0055] Withering: spread the fresh tea leaves thinly with a dustpan to make it lose 45 wt% of water; it can also be withered by blowing hot air in a withering trough;

[0056] Kneading: the tea leaves with 45wt% dehydration are manually kneaded until the tea leaves are not dripped when the tea leaves are held together, or can be kneaded by a tea kneading machine;

[0057] Fermentation: The kneaded tea leaves are concentrated and fermented in a tight pile, covered with a towel or gauze on the pile, and fermented at a temperature of 25°C for 14 hours; it can also be fermented with a fermenter that can control temperature, humidity, and time;

[0058] Drying: first dry with sunlight, then d...

Embodiment 3

[0069] A method for preparing black tea, comprising the steps of:

[0070] (1) The fresh leaves of Yunnan Lincang big-leaf tea and common oolong tea varieties are made into dry products respectively, and are blended to obtain dry black tea products. The specific steps of processing include:

[0071] Withering: spread the fresh tea leaves thinly with a dustpan to make it lose 45 wt% of water; it can also be withered by blowing hot air in a withering trough;

[0072] Kneading: the tea leaves with 45wt% dehydration are manually kneaded until the tea leaves are not dripped when the tea leaves are held together, or can be kneaded by a tea kneading machine;

[0073] Fermentation: The kneaded tea leaves are concentrated and fermented in a tight pile, covered with a towel or gauze on the pile, and fermented for 14 hours at a temperature of 23°C;

[0074] Drying: first dry with sunlight, then dry with a microwave oven or dryer;

[0075] Sorting and refining: grading of tea leaves.

...

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PUM

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Abstract

The invention belongs to the technical field of tea, and particularly relates to black tea and a preparation method thereof. The preparation method includes following steps: (1), respectively making fresh leaves of Yunnan Lincang camellia sinensis and common oolong variety into dry products, and mixing to obtain a black tea dried product; (2), subjecting fresh leaves of ultrahigh-aroma-type oolong variety to withering, twisting and drying processes to respectively obtain dried products, and mixing to obtain mixed tea; (3), mixing the black tea dried product prepared in the step (1), aged black tea and the mixed tea prepared in the step (2) according to a weight ratio of (0.5-1.5):(0.3-2.3):(0.1-0.5) to obtain natural-rose-aroma-type black tea; (4), storing at normal temperature for 2-3 months to obtain the black tea. The black tea prepared by the method has natural rose aroma, is lasting in aroma and brewing-resistant, tea soup is red, bright and transparent and is light amber-deep amber, and the black tea is mellow and smooth in taste, melts in your mouth and is quick in turning from bitterness to sweetness.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to black tea and a preparation method thereof. Background technique [0002] Drinking tea is not only a traditional Chinese food culture, but also a beauty, entertainment and health activity. During the self-entertainment process of drinking tea three or two times a day, it eliminates free radicals in the human body and plays a role in beauty treatment. The role of beauty, but also played a health care (anti-aging) effect. [0003] Among the many teas, Dianhong tea and oolong tea are very important tea varieties. Among them, the tea soup of Dianhong tea is red, thick and bright, and has a mellow taste. However, the tea soup is strong and strong, and some people feel uncomfortable in the throat after drinking it. [0004] The processing technology of oolong tea: dry oolong tea made by withering, greening, frying, kneading, and drying is a semi-fermented tea with high aroma o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/90
Inventor 张善俊纪元美
Owner 张善俊
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