Making method of Zijuan black tea

A production method and technology for purple azalea black tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of impure taste, insufficient aroma of purple azalea black tea, etc., and achieve the effect of reducing the dryness of tea leaves and improving the quality of buds.

Inactive Publication Date: 2017-04-05
GUIZHOU PROVINCE MEITAN RUICAO TEA FLOWER BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for making Zicuckoo black tea, so as to solve the problems in the prior art t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of Zicuckoo black tea, comprises the following steps:

[0024] Step 1: wither the picked Zicuckoo tea with one bud and two leaves, the thickness of the Zicuckoo tea withering is 8cm, the temperature is 26°C, and wither until the water content of Zicuckoo tea is 61%;

[0025] Step 2: Knead the withered Zicuckoo tea leaves into strips with a kneading machine, and keep the indoor temperature at 23°C and humidity at 85% during kneading;

[0026] Step 3: Ferment the rolled Zijuan tea leaves at 28°C for 3-4 hours until the Zijuan tea leaves are evenly red in color and have a floral and fruity aroma;

[0027] Step 4: use the fermented Zicuckoo tea leaves to enhance the aroma with an aroma enhancing machine at a temperature of 125° C. for 40-50 minutes until the moisture content of the Zicuckoo tea leaves is 6%, and then the Zicuckoo black tea is obtained.

Embodiment 2

[0029] A kind of preparation method of Zicuckoo black tea, comprises the following steps:

[0030] Step 1: wither the picked Zicuckoo tea with one bud and two leaves. The Zicuckoo tea withering thickness is 10cm, the temperature is 28°C, and withers until the Zicuckoo tea has a water content of 62%;

[0031] Step 2: Knead the withered Zicuckoo tea into strips with a kneading machine, keep the indoor temperature at 25°C and the humidity at 90% during kneading;

[0032] Step 3: Ferment the rolled Zijuan tea leaves at 29°C for 3-4 hours until the Zijuan tea leaves are evenly red in color and have a floral and fruity aroma;

[0033] Step 4: use the fermented Zicuckoo tea leaves to enhance the aroma with an aroma enhancing machine at a temperature of 120° C. for 40 to 50 minutes until the moisture content of the Zicuckoo tea leaves is 5%, and then the Zicuckoo black tea is obtained.

Embodiment 3

[0035] A kind of preparation method of Zicuckoo black tea, comprises the following steps:

[0036] Step 1: Wither the picked Zicuckoo tea leaves with one bud and two leaves. The withered thickness of the Zicuckoo tea leaves is 9cm, the temperature is 27°C, and wither until the water content of the Zicuckoo tea leaves is 63%;

[0037] Step 2: knead the withered Zicuckoo tea into strips with a kneading machine, keep the indoor temperature at 20°C and the humidity at 87% during kneading;

[0038] Step 3: Ferment the rolled Zijuan tea leaves at 30°C for 3 to 4 hours until the Zijuan tea leaves are evenly red in color and have a floral and fruity aroma;

[0039] Step 4: use the fermented Zicuckoo tea leaves to enhance the aroma with an aroma enhancing machine at a temperature of 130° C. for 40 to 50 minutes until the moisture content of the Zicuckoo tea leaves is 6%, and then the Zicuckoo black tea is obtained.

[0040] Compared with common Zicuckoo black tea produced by the metho...

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PUM

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Abstract

The invention discloses a making method of Zijuan black tea in the field of the preparation technology of the Zijuan black tea. The making method comprises the following steps of I, withering picked one-bud two-leaf Zijuan tea leaves until the water content of the withered Zijuan tea leaves is 61-63%, wherein the withering thickness of the Zijuan tea leaves is 8-10cm, the temperature is 26-28 DEG C; II, rolling the withered Zijuan tea leaves into strips with a rolling machine, and during rolling, maintaining indoor temperature to be 20-25 DEG C and humidity to be 85-90%: III, fermenting the rolled Zijuan tea leaves, wherein the fermentation temperature is 28-30 DEG C, and the fermentation time is 3-4h; and IV, performing flavor distilling on the fermented Zijuan tea leaves with a flavor distilling machine, wherein the flavor distilling temperature is 120-130 DEG C, and the flavor distilling time is 40-50min, so that the Zijuan black tea is made. According to the making method disclosed by the invention, one-bud two-leaf Zijuan tea leaves are selected, and technologies of withering, rolling, fermenting and flavor distilling are improved, so that the produced Zijuan black tea is light purple and slight red in soup color and has pure fruity flavor.

Description

technical field [0001] The invention relates to the field of preparation technology of azalea black tea, in particular to a preparation method of azalea black tea. Background technique [0002] The Zicuckoo tea tree belongs to the small tree type, with large leaves and medium buds, and has the unique appearance characteristics of "purple stems, purple leaves, and purple buds". Zijuan tea is rich in anthocyanins, which have anti-oxidation, anti-aging, and anti-cancer effects. Anthocyanins are another major discovery after the discovery of vitamins. The antioxidant properties of anthocyanins are 50 times higher than vitamin E and 20 times higher than vitamin C. The bioavailability of anthocyanins is 100% absorbed by the human body. More than 100 kinds of diseases have direct or indirect preventive and therapeutic effects. Unlike other antioxidants, it has the ability to cross the blood-brain barrier. At the same time, Zicuckoo tea is deeply loved by the public because of its...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 张畅
Owner GUIZHOU PROVINCE MEITAN RUICAO TEA FLOWER BIOTECH
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