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A kind of rapid processing method of red crushed tea

A processing method and technology of crushed red tea, which is applied in the field of rapid processing of crushed red tea, can solve the problems of dark leaf bottom, weak taste of red crushed tea soup, and high loss, so as to achieve less loss of nutrients, shorten processing time, and improve efficiency Improved effect

Active Publication Date: 2020-09-04
湖南龙灿生态农业股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the withering process of fresh leaves, some water-soluble tea polyphenols and catechins will also combine with proteins to form precipitates, and the longer the withering time, the more soluble tea polyphenols and catechins will be lost. The tea soup of red crushed tea has a weak taste and the bottom of the leaves is dark

Method used

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  • A kind of rapid processing method of red crushed tea
  • A kind of rapid processing method of red crushed tea
  • A kind of rapid processing method of red crushed tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of fast black broken tea processing method comprises the following steps:

[0022] S1: Fresh leaf treatment: pick fresh black tea leaves, and wash the black tea leaves for 3 minutes;

[0023] S2: Kneading and cutting: Knead and cut the cleaned black tea leaves. When the kneading and cutting time is 1 min, add green tea powder for the first time, and stir the black tea leaves and green tea powder to form the first mixture; Knead and cut the mixture for 5 minutes, add green tea powder for the second time, stir the black tea leaves and green tea powder to form the second mixture; the mass ratio of the green tea powder added for the first time to the green tea powder added for the second time is 2 :1, the mass ratio of the green tea powder added for the first time and the green tea powder sum added for the second time to the black tea leaves is 1:8;

[0024] S3: Addition: Add protein-inhibiting additives to the second mixture, stir and mix the second m...

Embodiment 2

[0035] Example 2 Compared with Comparative Example 1, the tea soup of the red crushed tea in Comparative Example 1 has a weak taste, and the bottom of the leaves is darker, and the fermentation time is average, mainly because a large amount of protein is produced due to the setting of the withering link, and the protein and tea are more Phenols, catechins, etc. react to form precipitates, so that the tea soup tastes light and the bottom of the leaves is darker, but in this process, green tea powder is added to increase the concentration of tea polyphenols and catechins, so that the fermentation time generally.

[0036] Compared with Comparative Example 2 in Example 2, the black crushed tea made in Comparative Example 2 has larger tea leaves and different degrees of crushing, mainly because the black tea leaves have not been kneaded and cut for many times, and the kneading and cutting effect is general.

[0037] Example 2 Compared with Comparative Example 3, the taste of the cr...

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Abstract

The invention relates to the technical field of processing of tea leaves, in particular to a quick processing method of broken black tea. The quick processing method comprises the following steps of S1, performing fresh leaf treatment; S2, performing rolling-cutting; S3, performing addition; S4, performing fermentation; and S5, performing baking. According to the quick processing method disclosed by the invention, a conventional withering link is cancelled, minced green tea is repeatedly added in the process of performing rolling-cutting, and an additive for restraining protein is added in the fermentation process, so that the situation that a part of water-soluble tea polyphenols and a part of catechin are combined with protein to generate precipitate can be avoided, the content of the tea polyphenols and the content of the catechin are increased, and the tea soup of the broken black tea is mellow in taste and bright in color.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a rapid processing method for crushed red tea. Background technique [0002] Today, broken red tea has a unique style. Its raw material buds and leaves are strong, the bottom of the leaves is soft, and it has good tenderness. Its main contents such as water extract, polyphenols, and catechins are all higher than other fine varieties in China. It is a famous black tea variety in China. Broken red tea has a sharp and strong aroma, the soup is red and bright, and the taste is strong and strong. After adding milk, it turns ginger yellow, strong and refreshing, and full of irritating taste. The quality is excellent and enjoys a high reputation in the international market. [0003] At present, the traditional process of producing red crushed tea is: fresh leaves-withering-kneading and cutting-fermentation-drying. Among them, the purpose of withering is to make the fresh leave...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/12
CPCA23F3/06A23F3/10A23F3/12
Inventor 魏矗巍杨家干
Owner 湖南龙灿生态农业股份有限公司
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