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Manufacturing method of black tea

A production method and technology of black tea, which is applied in the direction of tea treatment before extraction, etc., can solve the problems of insufficient, uneven drying, low-quality black tea, etc., and achieve the effect of uniform shape of tea leaves, good forming effect, and uniform water loss

Inactive Publication Date: 2017-05-31
HUBEI XINGMENG TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing problems: Insufficient withering of traditional black tea, uneven water content, uneven and insufficient drying, and low quality black tea produced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of black tea, concrete steps are as follows:

[0018] (1) Atrophy:

[0019] (1.1) Tanqing: use a bamboo sieve with a diameter of 1 meter to place fresh tea leaves, put 1.5 catties of tea leaves into each bamboo sieve with a diameter of 1 meter, and place them in a ventilated room to make the fresh tea leaves lose water by 8-10%;

[0020] (1.2) Sun drying: Put the tea leaves evenly on the bamboo sieve, and use the heat energy of sunlight to evaporate part of the water in the fresh tea leaves. During the drying process, the tea leaves should be turned in time to ensure that the water loss of the tea leaves is uniform. When the tea leaves turn from fresh green to It is dark green, the fragrance of tea is exposed, and the drying is completed;

[0021] (1.3) Air drying: transfer the sun-dried tea leaves indoors for 15 hours at a room temperature of 25-26°C and a relative humidity of 70-75%;

[0022] (2) Kneading: kneading with a kneading machin...

Embodiment 2

[0026] A kind of preparation method of black tea, concrete steps are as follows:

[0027] (1) Atrophy:

[0028] (1.1) Tanqing: use a bamboo sieve with a diameter of 1 meter to place fresh tea leaves, put 2.5 catties of tea leaves into each bamboo sieve with a diameter of 1 meter, and place them in a ventilated room to make the fresh tea leaves lose 6-7% of water;

[0029] (1.2) Sun drying: Put the tea leaves evenly on the bamboo sieve, and use the heat energy of sunlight to evaporate part of the water in the fresh tea leaves. During the drying process, the tea leaves should be turned in time to ensure that the water loss of the tea leaves is uniform. When the tea leaves turn from fresh green to It is dark green, the fragrance of tea is exposed, and the drying is completed;

[0030] (1.3) Air drying: transfer the sun-dried tea leaves indoors, and dry them for 12-18 hours at a room temperature of 22-24°C and a relative humidity of 60-65%;

[0031] (2) Kneading: kneading with a...

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Abstract

The invention provides a manufacturing method of black tea. The manufacturing method comprises the following steps: (1) withering: adopting spreading, sunning and airing manners; (2) rolling by adopting a rolling machine; (3) putting tea leaves into a fermentation chamber for fermentation, and controlling the fermentation temperature to be 24 to 28 DEG C, the relative humidity to be 95% to 98% and the fermentation time to be 2 to 4 hours; and (4) drying with charcoal fire, and drying until the water content of the tea leaves reaches 5% to 8% so as to obtain dried black tea. In virtue of a green tea withering method (spreading, sunning and airing), uniform water loss for the tea leaves is guaranteed, and the rolled tea leaves are uniform in shapes and good in forming effect; through drying with charcoal fire, charcoal flavored black tea is obtained; and by adopting the manufacturing method, the quality of the black tea is improved.

Description

technical field [0001] The invention relates to a method for making black tea. Background technique [0002] The production method of traditional black tea: including withering, rolling, fermenting and drying. [0003] Withering generally adopts indoor natural withering, at room temperature 20-24 ℃, relative humidity 60%-70%, withering for about 18 hours, through the method of opening and closing doors and windows to adjust temperature and humidity; rolling machine is used; fermentation room is used Method: Drying, use (electric heating) dryer to dry in two stages: gross heat 110°C-120°C, 10 minutes, full heat 85°C-95°C, 15 minutes. [0004] Existing problems: the wilting of traditional black tea is insufficient, the water content is uneven, the drying is uneven and insufficient, and the quality of the produced black tea is low. Contents of the invention [0005] In order to improve the quality of black tea, ensure good effect of kneading and forming, and obtain charcoal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/14A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 陈勇杨元李平荣李平秀
Owner HUBEI XINGMENG TEA CO LTD
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