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Preparation method of cool-property black tea

A black tea, cooling technology, applied in the field of cooling black tea preparation, to achieve the effect of mellow aroma

Inactive Publication Date: 2018-04-06
YAAN HELONG TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing cold black tea, so as to solve the problem that black tea is not suitable for people with neurasthenia, stomach heat, and acne-prone people because it is "hot"

Method used

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  • Preparation method of cool-property black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Such as figure 1 Shown, a kind of preparation method of cool black tea, described method comprises the following steps:

[0025] Step 1: Put the fresh tea leaves in the sun to dry to lose moisture and let the stems and leaves wither;

[0026] Step 2: put the withered tea leaves obtained in step 1 into a kneading machine and knead them, and add chrysanthemum petals wrapped in cloth and knead them until the tea leaves are basically formed;

[0027] Step 3: Take out the tea leaves kneaded in step 2 and ferment them intensively, and the fermentation time is 4-6 hours;

[0028] Step 4: Rinse the fermented tea leaves in step 3 with cold water for 1min-3min to ease the fermentation of the tea leaves and wash away the impurities in the tea leaves;

[0029] Step 5: Dry the fermented black tea obtained in Step 4 with a tea dryer to terminate the fermentation process of the tea leaves, add fresh and clean honeysuckle to bake together when the tea leaves have 50% moisture remaini...

Embodiment 2

[0032] On the basis of Example 1, the time of kneading in the step 2 is 90-95min, so that the cell breakage rate of the tea leaves can reach more than 80%, and the mass ratio of the added fresh chrysanthemum petals to the tea leaves is 1:2, ensuring enough The chrysanthemum petals can be kneaded to produce juice so that the kneaded tea leaves can fully absorb the juice of the chrysanthemum petals.

Embodiment 3

[0034] On the basis of Example 1, the addition of chrysanthemum petals in the step 2 should not be wrapped too tightly. The juice of the chrysanthemum petals should be in contact with the tea leaves so that the tea leaves can absorb the juice of the chrysanthemum petals as much as possible. If the wrapping is too tight, the chrysanthemum petals in the middle cannot Getting enough kneading will cause waste, and if the package is too tight, the contact area between the package and the tea leaves will become smaller, making it difficult for the tea leaves to fully contact with the package to absorb the juice of the chrysanthemum petals.

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Abstract

The invention discloses a method for preparing cool black tea. The fresh tea leaves are dried in the sun to lose moisture, and the stems and leaves become withered; Knead the chrysanthemum petals together until the shape of the tea leaves is basically formed; take out the kneaded tea leaves and ferment them for 4-6 hours; rinse the fermented tea leaves with cold water for 1min-3min to ease the fermentation of the tea leaves and wash away the impurities in the tea leaves impurities; dry the fermented black tea with a tea dryer to terminate the fermentation process of the tea leaves, and add fresh and clean honeysuckle to bake together when the tea leaves have 50% moisture remaining, until the tea leaves have 5%-7% moisture remaining, and obtain Cold black tea. The cool black tea obtained by the method has a faint refreshing taste of chrysanthemums when brewed, and a hint of coolness of honeysuckle in the strong black tea flavor, and is suitable for all ages, making the black tea suitable for more people to drink.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing cool black tea. Background technique [0002] During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Among the black tea varieties in my country, Keemun black tea is the most famous and the second largest tea in my country. Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new tea tree leaves as raw materials. Withering is an impor...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 伍仲斌
Owner YAAN HELONG TEA IND CO LTD