Method for processing black tea
A processing method and technology of black tea, applied in the field of tea processing, to achieve the effect of red, bright and transparent soup, black and shiny color, and guaranteed quality
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Embodiment 1
[0014] The processing method of black tea of the present invention comprises steps: a) withering, b) rolling, c) fermenting, d) drying, and the specific implementation method is as follows:
[0015] a) Withering: The green tea selected for withering is fresh leaves with one bud and one leaf or young shoots that are just beginning to show. The natural withering method is adopted indoors. The controlled withering time is 8 hours. The temperature in the withering room is 20ºC. When the color of the tea leaves is observed Darken, stop withering when the green air disappears, and the water content of withered leaves is 60-66%;
[0016] b) Kneading: import the withered leaves into the kneading machine for kneading, adopt the light-heavy-light kneading method, control the kneading time to 90min, and stop kneading when the leaf cell breakage rate is above 85%, and knead it into agglomerates knead the leaves to untie;
[0017] c) Fermentation: Put the unblocked kneaded leaves into t...
Embodiment 2
[0020] The processing method of black tea of the present invention comprises steps: a) withering, b) rolling, c) fermenting, d) drying, and the specific implementation method is as follows:
[0021] a) Withering: The green tea selected for withering is fresh leaves with one bud and one leaf or young shoots at the beginning. The indoor natural withering method is adopted. The controlled withering time is 20 hours. The temperature in the withering room is 30ºC. When the tea leaves are observed The color becomes dark, and the withering stops when the green air disappears. At this time, the water content of the withered leaves is 60-66%;
[0022] b) Kneading: Import the withered leaves into the kneading machine for kneading, adopt the light-heavy-light kneading method, control the kneading time to 120min, when the leaf cell broken rate is above 85%, stop kneading and knead the kneaded knead the leaves to untie;
[0023] c) Fermentation: Put the deblocked kneaded leaves into the...
Embodiment 3
[0026] The processing method of black tea of the present invention comprises steps: a) withering, b) rolling, c) fermenting, e) drying, and the specific implementation method is as follows:
[0027] a) Withering: The green tea selected for withering is fresh leaves with one bud and one leaf or young shoots that are just beginning to show. The indoor natural withering method is adopted. The time of withering is controlled for 12 hours. The temperature in the withering room is 25ºC. When the color of the tea leaves is observed Darken, and stop withering when the green air disappears;
[0028] b) Kneading: import the withered leaves into the kneading machine for kneading. When kneading, it should be gentle first, and then gradually increase the pressure. The kneading time should be controlled to 100 minutes. The kneading leaves are unraveled;
[0029] c) Fermentation: Put the unblocked kneaded leaves into the fermentation box, spread the kneaded leaves in the fermentation box,...
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