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Processing method of superior black tea

A processing method and technology of black tea, applied in the field of high-quality black tea processing, can solve the problems of reduced content of effective active substances in black tea, insufficient fermentation, affecting the quality and taste of black tea, etc., so as to avoid loss and waste of tea leaves, high degree of mechanization, and reduce The effect of labor input costs

Inactive Publication Date: 2018-01-30
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the early stage of fermentation, theaflavins increase and transform into thearubigins. In the later stage, theaflavins continue to increase and begin to decrease after reaching the highest point. Therefore, insufficient fermentation or over-fermentation will directly lead to a decrease in the content of effective active substances in black tea, affecting the quality of black tea. Quality and Taste

Method used

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  • Processing method of superior black tea
  • Processing method of superior black tea
  • Processing method of superior black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method for high-quality black tea, comprising the following steps:

[0023] T1: Collect fresh tea leaves, remove miscellaneous leaves, and set aside;

[0024] T2: Put fresh tea leaves in the tempering machine, set the temperature at 10-18°C, start the fan at the same time, set the wind speed to be uniform and slow, last for 10 minutes, the weight of fresh tea will decrease by 8%, and the withered tea leaves will be obtained;

[0025] T3: Start the kneading machine, power on and run for 2 minutes, close the tea outlet door, open the pressurized cover, add 50 kg of the withered tea leaves prepared in step T2, close the pressurized cover, turn on the power supply of the kneader, and perform air compression for the first 10 minutes Slitting, and then speed up the motor, so that the pressurized cover enters the barrel at a speed of 1.5mm / min, and continues to knead for 25 minutes. Finally, start the deceleration motor to raise the pressurized cover to the origin...

Embodiment 2

[0030] A processing method for high-quality black tea, comprising the following steps:

[0031] T1: Collect fresh tea leaves, remove miscellaneous leaves, and set aside;

[0032] T2: Put the fresh tea leaves in the tempering machine, set the temperature at 10-18°C, start the fan at the same time, set the wind speed to be uniform and slow, last for 15 minutes, until the weight of fresh tea leaves decreases by 10%, and wither the tea leaves;

[0033] T3: Start the rolling machine, turn on the power for 3 minutes, close the tea outlet door, open the pressurized cover, add 60 kg of withered tea leaves prepared in step T2, close the pressurized cover, turn on the power supply of the rolling machine, and perform air pressure sorting for the first 25 minutes. Then speed up the motor, so that the pressurized cover enters the barrel at a speed of 2mm / min, and continue to knead for 35 minutes. Finally, start the deceleration motor, so that the pressurized cover rises to the original pos...

Embodiment 3

[0038] A processing method for high-quality black tea, comprising the following steps:

[0039] T1: Collect fresh tea leaves, remove miscellaneous leaves, and set aside;

[0040] T2: Put fresh tea leaves in the tempering machine, set the temperature at 10-18°C, start the fan at the same time, set the wind speed to be uniform and slow, last for 13 minutes, until the weight of fresh tea drops by 9%, and wither the tea leaves;

[0041] T3: Start the kneading machine, power on and run for 2.min, close the tea outlet door, open the pressurized cover, add 55kg of withered tea leaves prepared in step T2, close the pressurized cover, turn on the power supply of the kneader, and perform air pressure treatment for the first 15 minutes Then accelerate the motor to make the pressurized cover enter the barrel at a speed of 2mm / min, continue to knead for 30 minutes, and finally start the deceleration motor to raise the pressurized cover to the original position, and carry out air pressure l...

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Abstract

The invention discloses a processing method of superior black tea. The processing method comprises the following steps of performing tempering and withering, performing rolling, performing deblocking,performing fermentation and performing drying, wherein the process of rolling comprises zero-pressure strip tidying, pressurized rolling and zero-pressure deblocking, and in the rolling manner of being light, heavy and light, tea leaves can be uniformly, tightly and finely shaped. The black tea processed by the processing method is good in heating uniformity and good in ventilation degree, the fermentation degree is controlled timely and appropriately, the problems that in the fermentation process, the tea leaves are stuck with each other, so that the leaf temperature is uneven to heat, the ventilation is not smooth, and an oxidation reaction with tea polyphenols is hindered, and the fermentation is inadequate, can be effectively solved, and the problems that the fermentation is excessive, so that the content of organic contents in the black tea is reduced, and the mouth feel and the quality of the tea leaves is influenced, can also be solved.

Description

technical field [0001] The invention belongs to the technical field of black tea processing, and in particular relates to a processing method of high-quality black tea. Background technique [0002] Tea is one of the three major non-alcoholic beverages in the world. Its processing has a history of more than 300 years. Among them, black tea is a fully fermented tea. During the fermentation process of black tea, tea polyphenols come into contact with polyphenol oxidase in mitochondria and chloroplasts and are oxidized into Theaflavins, thearubigins, theabrownins. In the early stage of fermentation, theaflavins increase and transform into thearubigins. In the later stage, theaflavins continue to increase and begin to decrease after reaching the highest point. Therefore, insufficient fermentation or over-fermentation will directly lead to a decrease in the content of effective active substances in black tea, affecting the quality of black tea. Quality and taste. Contents of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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