Black tea processing technology

A processing technology and technology of black tea, which is applied in the field of tea production, can solve the problems of difficulty in mastering the degree of fermentation, insufficient leaf green damage, and high green content of tea leaves, and achieve the effects of easy mastery and popularization, shortened production time, and high-sweet aroma

Active Publication Date: 2020-09-22
XINYANG AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (1) During the whole process, without high temperature, the product often produces blue gas
[0006] (2) Summer and autumn tea has low water content, low enzyme activity, long fermentation time, and the degree of fermentation is not easy to control. Often the dry tea is not fermented enough, the dry tea has a grassy aroma and a bitter taste
[0007] (3) The green content of summer and autumn tea leaves is high, and insufficient fermentation causes insufficient damage to the leaf green, resulting in anthocyanins at the bottom of the leaves.

Method used

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  • Black tea processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] A black tea processing technology, which includes the following steps:

[0071] (1) Tea selection

[0072] Select fresh tea leaves that are collected on the same day without mechanical damage, insect eyes, and consistent tenderness, and select tea buds, one-bud and one-leaf tea and one-bud and two-leaf tea to obtain tea to be processed;

[0073] (2) Frozen

[0074] After unfolding the tea to be processed obtained in step (1), put it in a freezer with a model of BD-380B and a power of 735W and freeze it at a temperature of -18℃ until the water inside the tea to be processed is analyzed. Ice crystals are formed on the surface of the tea to make the tea hard and brittle to the extent that it can be crushed by hand, freezing for 12 hours to obtain frozen tea;

[0075] (3) Thawing stalls and drying

[0076] Spread the frozen tea leaves obtained in step (2) on the tea stand drying table. The tea stand is ventilated from bottom to top. The frozen tea leaves are thawed and dried at room ...

Embodiment 2

[0088] A black tea processing technology, which includes the following steps:

[0089] (1) Tea selection

[0090] Select fresh tea leaves that are collected on the same day without mechanical damage, insect eyes, and consistent tenderness, and select tea buds, one-bud and one-leaf tea and one-bud and two-leaf tea to obtain tea to be processed;

[0091] (2) Frozen

[0092] After unfolding the tea to be processed obtained in step (1), put it in a freezer with a model of BD-380B and a power of 735W and freeze it at a temperature of -30℃ until the water inside the tea to be processed is analyzed. Ice crystals are formed on the surface of the tea to make the tea hard and brittle and to the extent that it can be crushed by hand, freezing for 10 hours to obtain frozen tea;

[0093] (3) Thawing stalls and drying

[0094] Spread the frozen tea leaves obtained in step (2) on the tea stand drying table. The tea stand is ventilated from bottom to top. The frozen tea leaves are thawed and dried at r...

Embodiment 3

[0106] A black tea processing technology, which includes the following steps:

[0107] (1) Tea selection

[0108] Select fresh tea leaves that are collected on the same day without mechanical damage, insect eyes, and consistent tenderness, and select tea buds, one-bud and one-leaf tea and one-bud and two-leaf tea to obtain tea to be processed;

[0109] (2) Frozen

[0110] After spreading the tea to be processed obtained in step (1), put it in a freezer with model BD-380B and power of 735W and freeze it at a temperature of -5°C until the water inside the tea to be processed is analyzed. Ice crystals are formed on the surface of the tea to make the tea hard and brittle to the extent that it can be crushed by hand, freezing for 14 hours to obtain frozen tea;

[0111] (3) Thawing stalls and drying

[0112] Spread the frozen tea leaves obtained in step (2) on the tea stand drying table. The tea stand is ventilated from bottom to top. The frozen tea leaves are thawed and dried at room tempera...

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Abstract

The invention relates to a processing technique for black tea and belongs to the field of production of tea. The processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in fermentation is realized; prepared finished black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting aroma, faint chestnut-like aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary black tea; the content of theabrownin is controlled at 3.24 to 3.91 percent, and the content of caffeine is controlled at 1.89 to 2.78 percent; aroma, soup color, taste, mouthfeel and a stomach nourishing effect of the black tea are greatly improved.

Description

Technical field [0001] The invention relates to the field of tea production, in particular to a black tea processing technology. Background technique [0002] At present, the main processing technology of Kungfu black tea is generally: fresh tea leaves cool-withering-rolling-fermentation-drying-finished black tea. This processing technology often has the following defects and deficiencies: [0003] 1. Time-consuming and occupying space. For traditional Kung Fu black tea, fresh tea leaves need to wither for 8 to 18 hours, which is not only time-consuming, but also takes up a lot of space during the peak production season, and the productivity of many companies cannot keep up. [0004] 2. Product features have defects: [0005] (1) During the whole process, the product often produces blue gas without high temperature. [0006] (2) Summer and autumn tea has low water content, low enzyme activity, long fermentation time, and difficult to grasp the degree of fermentation. Often dry tea is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 陈义郭桂义袁丁王广铭孙慕芳景子锋郑杰张洁刘佳刘威尹鹏王子浩朱建梅池水婧
Owner XINYANG AGRI & FORESTRY UNIV
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