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Black tea processing technology

A processing technology and technology for black tea, applied in the field of tea processing, can solve problems such as poor quality of black tea and complicated methods, and achieve the effects of increasing oxygen concentration, the highest ratio of phenol-amino-sugar and reducing requirements

Inactive Publication Date: 2018-01-26
湄潭银柜山茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of black tea processing technology, solve the problem that in the traditional black tea processing process, the method is complicated, and the black tea quality after processing is bad

Method used

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  • Black tea processing technology

Examples

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Comparison scheme
Effect test

Embodiment 1

[0026] Black tea processing technology, comprises the steps:

[0027] Step 1. Picking: pick fresh tea tree buds and leaves, and remove the rain leaves and diseased and insect leaves to obtain tea leaves.

[0028] Step 2. Withering: Spread the picked buds and leaves on the bamboo sieve, put them under the sun for 6 hours, and finally put them into the withering machine to wither;

[0029] When withering in the withering machine, the withering temperature in the withering machine is 30° C., and the time of withering is 4 hours, wherein the tea leaves are turned once every 30 minutes during the withering.

[0030] Step 3, kneading: put the withered tea leaves into a tea kneading machine and knead until the color of the tea leaves changes from yellow-green to reddish-yellow, then knead for 10 minutes without pressure.

[0031] Step 4. Fermentation: Ferment the rolled tea leaves in a fermentation room with a fermentation temperature of 30°C and an air humidity of 70% for 8 hours. ...

Embodiment 2

[0036] Black tea processing technology, comprises the steps:

[0037] Step 1. Picking: pick fresh tea tree buds and leaves, and remove the rain leaves and diseased and insect leaves to obtain tea leaves.

[0038] Step 2. Withering: Spread the picked buds and leaves on the bamboo sieve, put them under the sun for 8 hours, and finally put them into the withering machine to wither;

[0039] When withering in the withering machine, the withering temperature in the withering machine is 25° C., and the time of withering is 5 hours, wherein the tea leaves are turned once every 25 minutes during the withering.

[0040] Step 3, kneading: put the withered tea leaves into a tea kneading machine and knead until the color of the tea leaves changes from yellow-green to reddish-yellow, then knead for 12 minutes without pressure.

[0041] Step 4. Fermentation: Ferment the rolled tea leaves in a fermentation room with a fermentation temperature of 20°C and an air humidity of 90% for 6 hours. ...

Embodiment 3

[0046] Black tea processing technology, comprises the steps:

[0047] Step 1. Picking: pick fresh tea tree buds and leaves, and remove the rain leaves and diseased and insect leaves to obtain tea leaves.

[0048] Step 2. Withering: Spread the picked buds and leaves on the bamboo sieve, put them under the sun for 7 hours, and finally put them into the withering machine to wither;

[0049] When withering in the withering machine, the withering temperature in the withering machine is 27° C., and the time of withering is 4.5 hours, wherein the tea leaves are turned once every 27 minutes during the withering period.

[0050] Step 3, kneading: put the withered tea leaves into a tea kneading machine and knead until the color of the tea leaves changes from yellow-green to reddish-yellow, then knead for 11 minutes without pressure.

[0051] Step 4. Fermentation: Ferment the rolled tea leaves in a fermentation room with a fermentation temperature of 25°C and an air humidity of 80% for ...

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Abstract

The invention discloses a black tea processing technology. The black tea processing technology comprises the steps of picking, withering, rolling, fermenting, and drying. The black tea processing technology has the beneficial effects that through oxygen charging while fermenting, oxygen concentration of a fermentation chamber is increased, the active oxygen molecule quantity is increased, the active oxygen molecules can reach a stable and balanced state in the fermentation chamber, the technology is benefit for black tea fermentation, at this time, the black tea fermentation effect is optimum,the phenol ammonia-sugar ratio is optimum, the tea quality is increased, the fermentation time is shortened when oxygen charging is carried out in the fermentation chamber, efficiency is increased, and the labor production cost is reduced.

Description

technical field [0001] The invention relates to the processing of tea leaves, in particular to the processing technology of black tea. Background technique [0002] Black tea belongs to one of the six major teas in China and belongs to fermented tea. Black tea is a common health care tea drink in my country, and it can be seen everywhere in people's daily life. Each kind of tea has a different production process. Chinese black tea includes Gongfu black tea, red crushed tea and Souchong black tea, and their production processes are similar. [0003] The tea making process of black tea is not complicated, but the changes of various components in the processing process are very complicated. During the processing of black tea, the chemical components in fresh leaves change greatly, and the tea polyphenols are reduced by more than 90%, resulting in Theaflavin, the new ingredient of theaflavin. Aroma substances increased from more than 50 kinds in fresh leaves to more than 30...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 杨永刚兰海崇
Owner 湄潭银柜山茶业有限公司
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