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Processing method of floral type black tea

A processing method and a flower-flavor technology, which are applied to the processing field of floral-flavor black tea, can solve the problems of disliking the taste and smell, the tea taste is too strong, and the taste is bitter and astringent, and achieves obvious flower fragrance, strong aroma, black and oily color. with millimeter effect

Inactive Publication Date: 2017-12-12
贵州怡壶春生态茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black tea made by the traditional method has a special tea aroma, but the tea taste is too strong, has no clear fragrance, and has a bitter taste, so most young people do not like this taste and smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: a kind of processing method of flower flavor type black tea, comprises the following steps:

[0024] Step 1. Green tea: select fresh tea leaves with one bud and two leaves or one bud and three leaves from May to June;

[0025] Step 2, sun drying: After four o'clock in the afternoon, spread the fresh tea leaves on the tea sieve to dry for 50 minutes, and the thickness of the spread is 5cm;

[0026] Step 3. Shaking green: put the sun-dried tea leaves in the green shaker; after the first shake for 4 minutes, take out the green tea and dry it for 8 minutes; after the second shake for 6 minutes, take it out and dry it for 25 minutes; After 10 minutes, take out the sun-dried green leaves for 40 minutes; get shaking green leaves;

[0027] Step 4. Withering: Put the rocking green leaves into the withering tank for early and late withering. The specifications of the withering tank before withering are: the depth of the withering tank is 20-25cm, and the surface ar...

Embodiment 2

[0031] Embodiment 2: a kind of processing method of flower flavor type black tea, comprises the following steps:

[0032] Step 1. Green tea: select fresh tea leaves with one bud and two leaves or one bud and three leaves from May to June;

[0033] Step 2. Sun drying: after four o’clock in the afternoon, spread the fresh tea leaves on the tea sieve to dry for 30 minutes, and the thickness of the spread is 3cm;

[0034] Step 3. Shaking green leaves: put the sun-dried tea leaves in a shaker; shake the green leaves for the first time for 3 minutes, then take out the green leaves and let them dry for 10 minutes; After 15 minutes, take out the sun-dried green leaves for 30 minutes; get shaking green leaves;

[0035] Step 4. Withering: Put the rocking green leaves into the withering tank for early and late withering. The specifications of the withering tank before withering are: the depth of the withering tank is 20-25cm, and the surface area of ​​the tank bottom is 6-7㎡; Blow hot ...

Embodiment 3

[0039] Embodiment 3: a kind of processing method of flower flavor type black tea, comprises the following steps:

[0040] Step 1. Green tea: select fresh tea leaves with one bud and two leaves or one bud and three leaves from May to June;

[0041] Step 2. Sun drying: After four o’clock in the afternoon, spread the fresh tea leaves on the tea sieve to dry for 40 minutes, and the thickness of the spread is 5cm;

[0042] Step 3. Shaking green: put the sun-dried tea leaves in the green shaker; after the first shake for 4 minutes, take out the green leaves and let them dry for 10 minutes; after the second shake for 6 minutes, take out the green tea leaves for 20 minutes; After 15 minutes, take out the sun-dried green leaves for 40 minutes; get shaking green leaves;

[0043] Step 4. Withering: Put the rocking green leaves into the withering tank for early and late withering. The specifications of the withering tank before withering are: the depth of the withering tank is 20-25cm, a...

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PUM

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Abstract

The application of the invention discloses a processing method of floral type black tea in the technical field of processing of tea leaves. The processing method comprises the following steps of after 4p.m., spreading fresh leaves on a tea sieve for airing; then shaking the spreaded tea leaves for three times, taking out the tea leaves after shaking of the tea leaves, and performing sunning for 30-40min; performing withering: during early-stage withering, blasting hot wind into a withering trough, during later-stage withering, blasting cold wind into the withering trough, and controlling the temperature in the withering trough to be smaller than or equal to 25 DEG C; performing rolling and deblocking: placing the rolled tea leaves into a fermentation box, and performing three-stage fermentation; and performing baking. The black tea prepared by the method disclosed by the invention is tight and uniform in shape strips, black and lubricating in color with fine long hair, rich in fragrance, obvious in flower fragrance, fresh, mellow and smooth in taste, and red and bright in soup color, gold rings appear in bowl edges, and leaf bases are fat, tender, red and bright.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for processing flower-flavored black tea. Background technique [0002] Black tea, originated in China, belongs to the fully fermented tea category. It is refined from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. [0003] The medicinal value of black tea is very rich. Under the joint action of caffeine and aromatic substances in black tea, it can increase the blood flow of the kidneys, improve the filtration rate of the glomeruli, expand the renal microvessels, and inhibit the absorption of water by the renal tubules. Increased urine output; studies have found that tea contains catechins, which can combine with single-celled bacteria to coagulate and precipitate proteins, thereby inhibiting and el...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 赵旭东鄢明科杨秀波
Owner 贵州怡壶春生态茶业有限公司