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

Inactive Publication Date: 2018-03-20
贵定县得圣贡茶种植农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention aims to provide a kind of processing method of black tea, to solve the technical problem that the black tea of ​​higher quality cannot be made by existing processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a processing method of black tea, which comprises the steps of: a) withering, b) rolling, c) fermentation, d) drying, and fresh tea leaves with one bud and one leaf or fresh shoots are selected for processing, ensuring Product grade improvement. Then, through the control of parameters such as the temperature in the traditional process steps and the moisture content of the tea leaves after each processing step, most of the organic matter in the tea leaves can be preserved, which further ensures the quality of the tea leaves. The color of the black tea is black and shiny, and the taste is mellow and sweet, which meets the taste of black tea consumers. In addition, the processing cost of the black tea is relatively low, which is beneficial to its economic development.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a black tea processing method. Background technique [0002] Black tea is fermented on the basis of green tea, rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine Acid, aspartic acid and other nutritional elements, the chemical reaction of polyphenols in black tea during the fermentation process makes the chemical composition of fresh leaves change greatly, and will produce theaflavins, thearubigins and other components, and its aroma is more The fresh leaves increase significantly, forming the unique color, aroma and taste of black tea. In addition, black tea also has the effects of refreshing and relieving fatigue, promoting body fluid and clearing heat, diuretic, anti-inflammatory and sterilizing, detoxifying, prolonging aging, lowering blood sugar, anti-cancer, and anti-radiation. Theref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 陈士明
Owner 贵定县得圣贡茶种植农民专业合作社
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