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Processing method of bar-shaped high-fragrance black tea

A technology of high-scented black tea and processing method, which is applied in directions such as tea treatment before extraction, and achieves the effects of dark green color, improved bitterness and astringency, and high sliver rate.

Inactive Publication Date: 2018-02-16
HANGZHOU TEA RES INST CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the above-mentioned technical problems, the present invention provides a processing method of bar-shaped high-fragrance black tea. The present invention innovates the processing technology of traditional black tea, solves the problems existing in existing bar-shaped black tea, and improves the overall quality of black tea, especially Improve the aroma of black tea, make its appearance tighter and thinner, the soup color is brighter, the taste is more mellow, the aroma is strong, the flower is long, and it is suitable for black tea processing in spring, summer and autumn to stabilize the quality of black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The raw material of fresh leaves is Chunyu No. 2, and the tenderness of picking is two or three leaves per bud. There are no leaves caused by diseases and insect pests, no rain leaves and non-tea inclusions. The time is the spring tea season (early May 2017), and the ambient temperature is 27°C Humidity 80%.

[0035] After the fresh leaves enter the factory for acceptance, they are quickly put into the withering tank and spread evenly, with a thickness of about 15 cm, and the blower is turned on for withering. Gently stir once in the middle. After 2 hours, put the withered leaves into the green shaker for shaking. The amount of leaves thrown is about 100kg. First shake lightly (rotating speed 300r / min) for 30min, then shake heavily (rotating speed 400r / min) for 1.2h , At this time, the green energy of the tea leaves is lost, and the fragrance of flowers is revealed. Then take out the withered leaves in the shaker, spread them evenly in the withered tank, the thickness ...

Embodiment 2

[0042] The raw material of fresh leaves is Chunyu No. 2, and the tenderness of picking is two or three leaves per bud and the leaves with the same tenderness. There are no leaves with diseases and insect pests, no rain leaves and non-tea inclusions. The time is the summer tea season (early August 2017 ), the ambient temperature is 35°C, and the relative humidity is 78%.

[0043] After the fresh leaves enter the factory for acceptance, they are quickly put into the withering tank and spread evenly, with a thickness of about 15 cm, and the blower is turned on for withering. Gently stir once in the middle, and after 2 hours, put the withered leaves into the green shaking machine for shaking. The amount of leaves thrown is about 100kg. Shake gently for another 20 minutes until the tea leaves emit a floral fragrance. Then take out the withered leaves in the shaker, spread them evenly in the withering tank, the thickness is 15cm, and the withering time is about 12h. At this time, ...

Embodiment 3

[0050] The raw material of fresh leaves is Chunyu No. 2, and the tenderness of picking is two or three leaves per bud and the leaves with the same tenderness. There are no leaves with diseases and insect pests, no rain leaves and non-tea inclusions. The time is the summer tea season (early August 2017 ), the ambient temperature is 35°C, and the relative humidity is 78%.

[0051] After the fresh leaves enter the factory for acceptance, they are quickly put into the withering tank and spread evenly, with a thickness of about 14 cm, and the blower is turned on for withering. Gently stir once in the middle, and after 1.5 hours, put the withered leaves into the green shaking machine for shaking, the amount of leaves thrown is about 95kg, first shake lightly (rotating speed 300r / min) for 25min, then shake heavily (rotating speed 400r / min) for 50min , and shake gently for 15 minutes until the tea leaves emit a floral fragrance. Then take out the withered leaves in the shaker, spread...

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Abstract

The invention relates to the field of tea making, and discloses a processing method of bar-shaped high-fragrance black tea. The processing method comprises the following steps of (1) selecting fresh leaves; (2) performing dynamic withering; (3) performing rolling; (4) performing fermentation; (5) performing stir-frying; (6) performing continuous strip tidying; and (7) performing continuous drying.According to the processing method, the processing technology of conventional black tea is innovated, so that the problem of conventional bar-shaped black tea is solved, and the entire quality of theblack tea is improved. Particularly, the fragrance of the black tea is improved, the bar-shaped high-fragrance black tea is tight in outer strips, and the soup is bright in color, mellow in taste, rich in fragrance, and notable in flower fragrance. The processing method is suitable for processing of the black tea in spring, summer and autumn, and the quality of the black tea is stabilized.

Description

technical field [0001] The invention relates to the field of tea making, in particular to a processing method of bar-shaped high-fragrance black tea. Background technique [0002] Black tea is one of the main teas produced and exported in my country, and it is also the main tea sold in the international tea market. It is favored by consumers because of its unique aroma and taste. Black tea, which belongs to fermented tea, is made from the fresh leaves of small and medium-leaved or large-leaved tea trees through withering, rolling, fermentation and drying. According to different shapes, black tea can be divided into bar shape and granular shape. The common black tea is mainly in bar shape, and it is mostly processed in spring and autumn. [0003] In recent years, with the continuous expansion and gradual rejuvenation of tea consumption groups, the market demand for black tea has greatly increased, and consumers have higher and higher requirements for the aroma and quality of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12
Inventor 唐小林李文萃蓝有明王家鹏范起业
Owner HANGZHOU TEA RES INST CHINA COOP
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