Pretreatment method of tea leaves in black tea processing

A technology for green tea and black tea, which is applied in the field of green tea pretreatment for black tea processing, can solve the problems of affecting the appearance and taste of tea leaves, long rolling time, long fermentation time, etc., achieves good viewing value and taste, and shortens rolling time. and fermentation time, the effect of shortening the cooling time

Active Publication Date: 2017-10-20
贵州茗香茶业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing method of black tea is generally the process of withering-kneading-fermentation-drying-increasing aroma, which has a long rolling time and a long fermentation time; moreover, during the long-time rolling process, the green tea will be fermented due to cell damage. The problem is that excessive fermentation occurs in the later stage of fermentation,...

Method used

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  • Pretreatment method of tea leaves in black tea processing
  • Pretreatment method of tea leaves in black tea processing
  • Pretreatment method of tea leaves in black tea processing

Examples

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Effect test

Embodiment 1

[0044] Pick non-polluting tea greens as raw materials, and put them in baskets or baskets with good air permeability to keep them fluffy and ventilated; spread them under natural wind until the leaves become soft and the water content drops to 50%; the tea greens are withered at low temperature for 4 hours , the temperature is -3°C; then the green tea is put into a kneading machine for low-temperature rolling, the temperature is 7°C, the time is 10 minutes, and the pressurization method is light-heavy-light; the green tea after kneading is put into automatic fermentation In the machine, the fermentation temperature is kept at 28°C, the humidity is 70%, and the fermentation lasts for 1 hour; the fermented black tea is dried at a temperature of 90°C for 25 minutes; The temperature of Pei Tixiang is 100°C, the baking time is 2 hours, and the moisture content of black tea is 8%. It is sealed in a special black tea storage bag and stored in a dark place.

Embodiment 2

[0046] Pick non-polluting tea greens as raw materials, and put them in baskets or baskets with good air permeability to keep them fluffy and ventilated; spread them under natural wind until the leaves become soft and the water content drops to 55%; the tea greens are withered at low temperature for 6 hours , the temperature is -10°C; then the green tea is put into a kneading machine for low-temperature rolling, the temperature is 5°C, the time is 15 minutes, and the pressurization method is light-heavy-light; the green tea after kneading is put into automatic fermentation In the machine, the fermentation temperature is kept at 25°C, the humidity is 80%, and the fermentation duration is 1.2h; the fermented black tea is dried at a temperature of 100°C; the dried black tea is roasted to enhance the aroma. The temperature is 105°C, the baking time is 1.5 hours, and the moisture content of black tea is 7%. It is sealed with a special black tea storage bag and stored in shading.

Embodiment 3

[0048]Pick non-polluting tea greens as raw materials, and put them in baskets or baskets with good air permeability to keep them fluffy and ventilated; spread them under natural wind until the leaves become soft and the water content drops to 70%; the tea greens are withered at low temperature for 7 hours , the temperature is -20°C; then the green tea is put into the automatic fermentation machine, the fermentation temperature is kept at 30°C, the humidity is 95%, and the fermentation duration is 2h; the fermented black tea is dried at a temperature of 110°C for 25 Minutes; the dried black tea is roasted to enhance the aroma, the temperature of the roasting is 100°C, the roasting time is 2 hours, and the moisture content of the black tea is 6%; it is sealed with a special black tea storage bag and stored in shading.

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Abstract

The invention belongs to the technical field of black tea processing, and especially relates to a pretreatment method of tea leaves in black tea processing. According to the pretreatment method, dead leaves and broken leaves are removed before airing and withering of tea leaves, so that undesired fermentation caused by mechanical damages of tea leaves is avoided effectively; spreading of thin leaf layers is capable of realizing rapid and uniform water loss of tea leaves, and shortening airing time; low temperature and enzyme deactivation via rocking are combined so as to increase conversion of substances contained by tea leaves, shorten rolling time and fermentation time, avoid fermentation in rolling process, and avoid defects such as poor mouthfeel, poor fragrance, and poor bottom leaf quality of black tea caused by nonuniform fermentation.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a green tea pretreatment method for black tea processing. Background technique [0002] Black tea is the second largest tea category in my country. Black tea is a fully fermented tea, which is made from suitable new shoots of tea trees as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying; The chemical reaction centered on pro-oxidation, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, new components such as theaflavins and thearubigins were produced, and the aroma substances were significantly increased compared with fresh leaves; black tea is rich in Carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients can help the stomach Intestinal di...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 陈娟陈晏飞雷志伟郭燕吕军杨文潘科陈正武乔大河
Owner 贵州茗香茶业科技开发有限公司
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