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Processing method of flat black tea

A technology of flat black tea and processing method, which is applied in tea treatment before extraction, etc., can solve the problems of unsatisfactory appearance and quality of flat black tea, affect the market competitiveness of flat black tea, affect the nutritional value of black tea, etc., achieve low tea production cost, Not easy to qualitative change, not easy to deform the effect

Active Publication Date: 2017-07-07
GUIZHOU FENGGANG COUNTY FIELD CHARM TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Compared with the traditional black tea processing technology, the flat black tea processing technology improves the utilization rate of summer and autumn tea, increases production and quality, improves economic benefits, and saves tea-making time. It is difficult to form a flat shape like Longjing tea. If the rolling process is cancelled, it will be difficult to achieve the fermentation effect, which will affect the nutritional value of black tea. Therefore, the appearance and quality of flat black tea in my country are not ideal, which will affect the market competitiveness of flat black tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Step 1: Material selection

[0031] Choose fresh leaves from one bud and one leaf to one bud and one leaf.

[0032] Step 2: Wither once

[0033] First, preheat each part of the hot air withering tank until the temperature of each part is 31 ° C, keep the thickness of the spread leaves at 8 cm, and then firstly use 1800 m 2 The air volume per hour blows in cold air with a temperature of 11°C until the surface of the fresh leaves is dried, and then 2000m 2 The air volume per hour blows hot air with a temperature of 31°C, and converts the hot air into cold air 30 minutes before the material is discharged, and the moisture content of the tea leaves at the outlet is 58%; the blast is intermittent, and each blast works for 1 hour Then stop working for 25 minutes, and shake the tea leaves once every time you stop working.

[0034] Step 3: Flatten

[0035] Preheat the flat tea frying machine to a temperature of 68°C, then put the withered tea leaves into strips for 5 minute...

Embodiment 2

[0043] Step 1: Material Selection

[0044] Choose fresh leaves from one bud and one leaf to one bud and one leaf.

[0045] Step 2: Wither once

[0046] First, preheat each part of the hot air withering tank until the temperature of each part is 30 °C, keep the thickness of the spread leaves at 20 cm, and then use 1700 m 2 The air volume per hour blows in cold air with a temperature of 10°C until the surface of the fresh leaves is dried, and then the water is blown at 1800m 2 The air volume per hour blows hot air with a temperature of 30°C, and converts the hot air into cold air 30 minutes before the material is discharged, and the moisture content of the exported tea leaves is 59%; the blast is intermittent, and each blast works for 1 hour Then stop working for 25 minutes, and shake the tea leaves once every time you stop working.

[0047] Step 3: Flatten

[0048] Preheat the flat tea frying machine to a temperature of 70°C, then put the withered tea leaves into strips for...

Embodiment 3

[0056] Step 1: Material selection

[0057] Choose fresh leaves from one bud and one leaf to one bud and one leaf.

[0058] Step 2: Wither once

[0059] First, preheat each part of the hot air withering tank until the temperature of each part is 34 ° C, and keep the thickness of the spread leaves at 21 cm, and then firstly use 1600 m 2 The air volume per hour blows in cold air with a temperature of 14°C until the moisture on the surface of the fresh leaves is dried, and then the water is blown at 1600m 2 The air volume per hour blows hot air with a temperature of 34°C, and converts the hot air into cold air 30 minutes before the material is discharged, and the moisture content of the tea leaves at the outlet is 60%; the blast is intermittent, and each blast works for 1 hour Then stop working for 25 minutes, and shake the tea leaves once every time you stop working.

[0060] Step 3: Flatten

[0061] Preheat the flat tea frying machine to a temperature of 66°C, then put the wit...

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PUM

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Abstract

The invention belongs to the field of processing of tea leaves, and particularly relates to a processing method of flat black tea. The processing method comprises the following steps of sequentially withering fresh leaf raw materials, performing flattening, performing fermentation, performing dehydration and performing drying treatment so as to obtain the flat black tea. The processing method is characterized in that primary withering is performed in a hot and cold wind alternative manner and is used for blasting and withering until the moisture content of tea leaves is 58-62%; fermentation is performed in a manner that polyphenol compounds of tea leaves are subjected to oxidative fermentation through promotion of enzymes until the surface leaf color is yellowish red; and drying is performed in the manner of combining baking and stir-frying until the moisture content of the dried tea leaves is 4-6%. The processing method of the flat black tea is used for making Summer and Autumn tea, so that the utilization rate of the Summer and Autumn tea is increased, and the made Summer and Autumn tea has the characteristics of being low in making cost, short in production and consumption cost, fat and straight in appearance, rich in tea fragrance, sweet and mellow in flavor, and red bright in soup color.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method of flat black tea. Background technique [0002] In recent years, the demand for black tea both at home and abroad has continued to rise, and more and more varieties of black tea have emerged, which has improved the situation of some summer and autumn teas, and at the same time stimulated the tea industry. [0003] At present, the traditional black tea in my country is mainly bar-shaped black tea, and the cell crushing and shaping are completed through the rolling process. This needs to ensure that the processing raw materials have a certain degree of maturity and an appropriate degree of withering. At the same time, after rolling, fermentation, and drying Bar-shaped black tea makes the structure of the black tea product single, and based on the traditional production process, its internal quality is also quite different. Therefore, the processing met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/14
CPCA23F3/06A23F3/08A23F3/14
Inventor 安涛张泽旻
Owner GUIZHOU FENGGANG COUNTY FIELD CHARM TEA CO LTD
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