Processing method of black tea

A processing method and technology of black tea, which is applied in the field of tea and tea beverage processing, can solve the problems of insufficient utilization of tea nutrients, uneven processing quality, bitter taste of black tea, etc., and achieve the purpose of retaining nutrients, simple process and high processing technology Simple and practical effect

Inactive Publication Date: 2017-05-10
班蔚征
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a black tea processing method in order to solve the problems of different processing quality of existing tea, insufficient utilization of nutritional components of tea leaves, and bitter taste of black tea, including tea picking, withering, rolling, fermentation, and baking. Drying and preservation, the specific processing steps are as follows:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Tea picking: pick fresh tea leaves with one bud and one leaf first unfolded or one bud with two leaves, the tea leaves are strong and straight, the branches are full, and there are no pests and diseases; the length of the tea stems for picking fresh tea leaves is 3 mm;

[0021] (2) Withering: Put the tea leaves in the green withering tank, the thickness is not more than 5 cm, and the temperature is controlled at 25°C. Install a blower at each end of the green withering tank. The blower withering time is 10 hours, and wither until the water content of the tea is reached 70%;

[0022] (3) Kneading: add 5% wild tea to the withered tea leaves and knead in a kneading machine for 60 minutes; the kneading step is to knead heavily first and then gently; first knead heavily for 10 minutes, then gently knead for 50 minutes;

[0023] (4) Fermentation: Naturally ferment the tea leaves after kneading, the temperature is controlled at 28°C, and the fermentation time is 8 hours; i...

Embodiment 2

[0027] (1) Tea picking: pick fresh tea leaves with one bud and one leaf first unfolded or one bud with two leaves, the tea leaves are strong and straight, the branches are full, and there are no pests and diseases; the length of the tea stems for picking fresh tea leaves is 2 mm;

[0028] (2) Withering: Put the tea leaves in the green and withering tank, the thickness is not more than 5 cm, and the temperature is controlled at 28°C. Install a blower at each end of the green withering tank. The blower withering time is 8 hours, and wither until the water content of the tea is reached 60%;

[0029] (3) Kneading: add 5% wild tea to the withered tea leaves and knead them in a kneading machine for 80 minutes. The kneading steps are first heavy kneading and then gentle kneading.

[0030] (4) Fermentation: Naturally ferment the tea leaves after rolling, the temperature is controlled at 32°C, and the fermentation time is 5 hours; in cloudy or rainy weather, the fermentation time is se...

Embodiment 3

[0034] (1) Tea picking: pick fresh tea leaves with one bud and one leaf first unfolded or one bud with two leaves, the tea leaves are strong and straight, the branches are full, and there are no pests and diseases; the length of the tea stems for picking fresh tea leaves is 3 mm;

[0035] (2) Withering: Put the tea leaves in the green withering tank with a thickness of no more than 5 cm, and control the temperature at 26°C. Install a blower at each end of the green withering tank. The blower withering time is 9 hours, and wither until the water content of the tea is reached. 65%;

[0036] (3) Kneading: add 5% wild tea to the withered tea leaves and knead them in a kneading machine for 70 minutes. The kneading step is to knead hard first and then gently; first knead hard for 15 minutes, then gently knead for 55 minutes;

[0037] (4) Fermentation: Naturally ferment the tea leaves after kneading, the temperature is controlled at 30°C, and the fermentation time is 6 hours; in clou...

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PUM

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Abstract

The invention discloses a processing method of black tea. The processing method comprises the following steps of picking tea leaves, performing withering, performing rolling, performing fermentation, performing drying and performing preservation, wherein the withered tea leaves are put into a rolling machine for rolling for 60-80 minutes, the rolled tea leaves are fermented for 3-5 hours, and the fermented tea leaves are placed at the temperature of 80 DEG C for drying for 2 hours, so that finished products of primary tea are obtained; and unshaped tea leaves are removed, impurities are removed, the tea leaves without unshaped tea leaves and impurities are packed with an aluminum foil bag, the packed tea leaves are put in a packing case or a packing box, and the packed tea leaves are preserved in shady, cool and dry places. According to the processing method of the black tea, disclosed by the invention, a bran-new processing technology is formed, so that the nutrient components of the black tea are sufficiently volatilized, and the effects of drinking the tea and effects of being health-care and synergic are achieved.

Description

technical field [0001] The invention relates to the technical field of tea and tea beverage processing, in particular to a black tea processing method. Background technique [0002] Black tea is a kind of fully fermented tea. It is made from suitable new shoots of tea trees and refined through withering, rolling, fermentation, drying and other processes. It is rich in carotene, vitamin A, calcium, phosphorus and other inorganic elements and various Amino acid, and has a unique flavor. Black tea not only quenches thirst and refreshes the mind, but also has good effects of promoting body fluid and clearing heat, anti-inflammatory and sterilizing, strengthening bones and stretching blood vessels. The polyphenols and flavonoids contained in black tea are oxidized and fermented in the air, and the fermentation reduces the tea polyphenols and tannins in the tea, producing new components and alcohols such as theaflavins and thearubigins , aldehydes, ketones, esters and other arom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 班蔚征李新爱
Owner 班蔚征
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