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Preparation method of small-leaf-tea high-theaflavin-content Congou black tea

A technology for kung fu black tea and theaflavin is applied in the field of preparing high-theaflavin kung fu black tea from small-leaf species, which can solve the problems of difficulty in achieving breakthrough, low theaflavin content, low theaflavin production efficiency, etc. The effect of improving content and quality

Inactive Publication Date: 2017-10-13
WUXI DONGTIANXIUZHU TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Black tea is the main tea sold in the international tea market, accounting for about 80% of the total tea trade volume. There are three main types of black tea: broken black tea, Kung Fu black tea and Souchong black tea. The content of theaflavins in black tea is an indicator of the quality of black tea. The increase of theaflavin content can effectively improve the soup color and taste of black tea. The formation of theaflavin in black tea is mainly produced during the fermentation process. The formation of theaflavin is related to the temperature, humidity and temperature of fermentation. Fermentation time is closely related. In the existing kung fu black tea preparation process, the fermentation temperature and humidity are basically unchanged during the fermentation process, so that the overall production efficiency of theaflavins is not very high, and the final finished kung fu black tea The flavin content is not very high, it is difficult to achieve a breakthrough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of small-leaf species high theaflavin Kung Fu black tea comprises the following specific steps:

[0019] Step 1: First select fresh tea leaves from small-leaved species as raw materials, pack the raw materials into bags according to the specification of 1 kg per bag, and then carry out withering treatment. After 6 hours of withering treatment, place the raw materials in a freezer for further processing Freezing and wilting treatment, the time of freezing and wilting is set to 2 hours, and the temperature of freezing and wilting is set to -25°C on the freezer. The moisture content is 65%;

[0020] Step 2: Take the frozen and wilted raw materials out of the bag and thaw them at room temperature, so that the raw materials can return to a normal soft state, and then knead and shape the raw materials;

[0021] Step 3: Place the kneaded raw materials in a fermentation device for fermentation. The fermentation time is 1 hour. The temperature within 0-0....

Embodiment 2

[0024] The preparation method of small-leaf species high theaflavin Kung Fu black tea comprises the following specific steps:

[0025] Step 1: First select fresh tea leaves from small-leaved species as raw materials, pack the raw materials into bags according to the specification of 3 kg per bag, and then carry out withering treatment. After 6 hours of withering treatment, place the raw materials in a freezer for further processing Freezing and wilting treatment, the time of freezing and wilting is set to 4 hours, and the temperature of freezing and wilting is set to -10°C on the freezer. After the freezing and wilting is completed, the raw materials are taken out from the freezer. The moisture content is 75%;

[0026] Step 2: Take the frozen and wilted raw materials out of the bag and thaw them at room temperature, so that the raw materials can return to a normal soft state, and then knead and shape the raw materials;

[0027] Step 3: Place the kneaded raw materials in a fer...

Embodiment 3

[0030] The preparation method of small-leaf species high theaflavin Kung Fu black tea comprises the following specific steps:

[0031] Step 1: First select fresh tea leaves from small-leaved species as raw materials, pack the raw materials into bags according to the specification of 2 kg per bag, and then carry out withering treatment. After 7 hours of withering treatment, place the raw materials in a freezer for further processing For freezing and wilting treatment, the time for freezing and wilting is set to 3 hours, and the temperature of freezing and wilting is set to -15°C on the freezer. The moisture content is 70%;

[0032] Step 2: Take the frozen and wilted raw materials out of the bag and thaw them at room temperature, so that the raw materials can return to a normal soft state, and then knead and shape the raw materials;

[0033] Step 3: Place the kneaded raw materials in the fermentation device for fermentation. The fermentation time is 1 hour. The temperature is ...

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Abstract

The invention discloses a preparation method of small-leaf-tea high-theaflavin-content Congou black tea. The preparation method comprises following steps: 1, small leaf tea fresh leaves are taken as raw materials, the raw materials are subjected to withering, and in a raw material withering later period, the raw materials are subjected to freeze withering; 2, after freeze withering, the raw materials are subjected to unfreezing at normal temperature so as to realize recovery of the raw materials into normal soft states; 3, the raw materials processed via tea rolling are delivered into a fermentation device for fermentation; and 4, after fermentation, the raw materials are taken out from the fermentation device, and are delivered into a high temperature drier for high temperature drying. In the preparation method, the fermentation temperatures and fermentation humidity at a fermentation early stage and a fermentation middle and later stage are controlled respectively, so that the entire temperature and humidity are more suitable for generation of theaflavin, the theaflavin content of the obtained Congou black tea is increased, and Congou black tea quality is improved obviously.

Description

technical field [0001] The invention relates to the field of tea preparation technology, in particular to a method for preparing small-leaf Kungfu black tea with high theaflavin content. Background technique [0002] Black tea is the main tea sold in the international tea market, accounting for about 80% of the total tea trade volume. There are three main types of black tea: broken black tea, Kung Fu black tea and Souchong black tea. The content of theaflavins in black tea is an indicator of the quality of black tea. The increase of theaflavin content can effectively improve the soup color and taste of black tea. The formation of theaflavin in black tea is mainly produced during the fermentation process. The formation of theaflavin is related to the temperature, humidity and temperature of fermentation. Fermentation time is closely related. In the existing kung fu black tea preparation process, the fermentation temperature and humidity are basically unchanged during the ferm...

Claims

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Application Information

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IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 赵梓秀
Owner WUXI DONGTIANXIUZHU TEA