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A kind of black tea production method

A production method and technology for black tea, applied in the field of tea processing, can solve the problems of high dependence on experience and technology, uneven quality of black tea, etc., and achieve the effects of red and bright tea soup, sweet taste, and good constant temperature control effect.

Active Publication Date: 2021-06-25
昆明正沅茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the existing black tea production process is highly dependent on the experience and technology of workers and the quality of black tea is uneven, the purpose of the present invention is to provide a black tea production method

Method used

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  • A kind of black tea production method
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  • A kind of black tea production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] like figure 1 As shown, a method for producing black tea, the steps include:

[0032] S1. Fresh leaf acceptance: collect fresh tea leaves, check and wash;

[0033] S2. Withering: the tea leaves are withered by evaporating the inner water content of the tea leaves, the withering temperature is controlled at 35°C, the time is controlled at 3 hours, and the water content of the tea leaves after withering is controlled at 62%;

[0034] S3. Kneading: the tea leaves are kneaded, and the kneading time is controlled at 80 minutes;

[0035] S4. Fermentation: put the tea leaves in the fermentation room for fermentation, keep the fermentation room cool and ventilated, and control the absolute humidity of the fermentation room at 20g / m2 3 , the relative humidity is controlled at 98%, the fermentation temperature is constant at 25 ℃, the fermentation chamber is equipped with a central controller, a temperature detector and a water mist injector, and the temperature detector and th...

Embodiment 2

[0041] like figure 1 As shown, a method for producing black tea, the steps include:

[0042] S1. Fresh leaf acceptance: collect fresh tea leaves, check and wash;

[0043] S2. Withering: the tea leaves are withered by evaporating the inner water content of the tea leaves, the withering temperature is controlled at 30°C, the time is controlled at 3 hours, and the water content of the tea leaves after withering is controlled at 58%;

[0044] S3. Kneading: the tea leaves are kneaded, and the kneading time is controlled at 70 minutes;

[0045] S4. Fermentation: put the tea leaves in the fermentation room for fermentation, keep the fermentation room cool and ventilated, and control the absolute humidity of the fermentation room at 5g / m2 3 , the relative humidity is controlled at 95%, the fermentation temperature is constant at 25 ℃, the fermentation chamber is equipped with a central controller, a temperature detector and a water mist injector, and the temperature detector and the...

Embodiment 3

[0051] like figure 1 As shown, a method for producing black tea, the steps include:

[0052] S1. Fresh leaf acceptance: collect fresh tea leaves, check and wash;

[0053] S2. Withering: the tea leaves are withered by evaporating the inner water content of the tea leaves, the withering temperature is controlled at 40°C, the time is controlled at 4 hours, and the water content of the tea leaves after withering is controlled at 64%;

[0054] S3. Kneading: the tea leaves are kneaded, and the kneading time is controlled at 90 minutes;

[0055] S4. Fermentation: put the tea leaves in the fermentation room for fermentation, keep the fermentation room cool and ventilated, and control the absolute humidity of the fermentation room at 28g / m2 3 , the relative humidity is controlled at 100%, the fermentation temperature is constant at 25 ℃, the fermentation chamber is equipped with a central controller, a temperature detector and a water mist injector, and the temperature detector and t...

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Abstract

The invention discloses a production method of black tea. The steps include: checking and accepting fresh leaves: collecting fresh tea leaves, checking and washing them; withering: evaporating the water contained in the tea leaves to make the tea leaves wither; Put it in the fermentation room for fermentation, and the fermentation room should be kept cool and ventilated; dry: heat the tea leaves to destroy the enzyme activity. The beneficial effects of the present invention are: without relying on manual experience and technology, through the accurate control of process parameters, the stable quality of black tea is ensured; The degree is high, the constant temperature control effect is good, and the steam of the enzymatic liquid is used to accelerate and deepen the fermentation effect of the tea. The finished black tea has the characteristics of oily color, bright red tea soup, rich aroma, and sweet taste.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for producing black tea. Background technique [0002] Black tea belongs to the category of fermented tea. It is refined from one bud, two or three leaves of the tea tree. Because of the color of the dry tea and the red color of the brewed tea, it is called black tea. There are many kinds of black tea in my country, with a wide range of origins. [0003] However, the traditional black tea production process is highly dependent on the experience and technology of workers, so it is difficult to guarantee the quality of finished black tea products, which often results in insufficient or excessive fermentation of black tea, and excessive fermentation time will lead to excessive tea production. Phenol, theaflavin and thearubigin are over-oxidized, the color of the tea leaves is dull, the aroma is low, and the taste of the tea soup is dull; and insufficient...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/12
CPCA23F3/06A23F3/10A23F3/12
Inventor 周应强
Owner 昆明正沅茶业有限公司
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