Technology for processing black tea

A processing technology and black tea technology, applied in the field of black tea processing technology, can solve the problems of destroying the internal structure and external structure of tea leaves, affecting the quality of tea leaves, affecting the sales of tea leaves, etc., so as to speed up the fermentation time, ensure the quality and taste, and improve the The effect of kneading and frying
CN107568360AInactive Publication Date: 2018-01-12贵州醉美官仓茶业有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
贵州醉美官仓茶业有限公司
Publication Date
2018-01-12
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to the field of tea processing and in particular relates to a technology for processing black tea. The technology comprises the following steps: 1, preparing black tea rolling equipment and a black tea fermentation apparatus; 2, stir-frying; 3, rolling; 4, sealing the tea; 5, throwing tea; 6, turning the fermentation tank; and 7, resetting the fermentation tank. With the adoption of the technical scheme, the processes of manually stir-frying, sealing and throwing tea can be simulated, and the tea rolling and frying effect is improved; the bottom tea is moved to the surface layer in the fermentation process, the condition that the bottom tea is rotten is effectively avoided, the inner structure and outer structure of the tea are not damaged, and any residue is not produced, so that the condition and taste of the tea are ensured. The tea is prevented from being scattered in the reversing process, the produced tea alcoholase is not damaged, and the tea fermentation time is accelerated.
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Description

technical field

[0001] The invention relates to the field of tea processing, in particular to a processing technology for black tea. Background technique

[0002] During the processing of black tea, the tea leaves need to be rolled and fermented. The purpose of tea rolling is to properly destroy the tea tissue after greening, so that the substances contained in the tea can penetrate the surface of the leaves. Tea leaves are generally hand-kneaded. Hold the tea with both hands, light and heavy first, and light and heavy alternately, and finally loosen the pressure and ungroup. The rolling of traditional tea leaves is entirely dependent on manual rolling. The quality of hand-rolled tea is high, but at the same time it has high requirements for labor, and this manual method has low production efficiency and cannot be mass-produced. At present, tea rolling machines are usually used for rolling. Although machine rolling improves the rolling speed and reduces labor intensity, si...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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