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Preparation process of high quality black tea

A preparation process and high-quality technology, which is applied in the field of high-quality black tea preparation process, can solve the problems of poor tea quality and complex process, etc., to improve the activity of polyoxidase, the preparation process is simple and easy to operate, and promote the production of theaflavins. The effect formed

Inactive Publication Date: 2018-06-01
平南县兴民龙藤茶业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problems that the preparation process of high-quality black tea in the prior art is complicated and the quality of the tea product obtained is poor, and a preparation process of high-quality black tea is invented, aiming at obtaining a tea product with simple process and good quality craft

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation process for high-quality black tea, comprising the following steps:

[0022] (1) Withering: take the spring tea from March to April every year as the fresh tea leaves for making black tea, spread them on the withering tank and wither, keep the air humidity of the withering environment at 50%, ventilate, and wither until the tea leaves shrink and become soft. The leaves feel soft when pinched by hand, without any rubbing noise, and the leaves form into clusters when held tightly. When the hands are released, the leaves loosen slowly, the leaf color turns dark green, the surface luster disappears, the grassy smell of fresh leaves fades, and a pleasant fragrance unique to withered leaves is revealed. ;

[0023] (2) kneading: keep the temperature at 40°C, the rotating speed is 80 rpm, knead for 5 minutes, and the kneading crushing rate is 80%;

[0024] (3) spraying cuprous sulfate solution: in step (2) after kneading in the gained tealeaves, spraying mass con...

Embodiment 2

[0028] A preparation process for high-quality black tea, comprising the following steps:

[0029] (1) Withering: take the spring tea from March to April every year as the fresh tea leaves for making black tea, spread it on the withering tank and wither, keep the air humidity of the withering environment at 55%, ventilate, and wither until the tea leaves shrink and become soft. The leaves feel soft when pinched by hand, without any rubbing noise, and the leaves form into clusters when held tightly. When the hands are released, the leaves loosen slowly, the leaf color turns dark green, the surface luster disappears, the grassy smell of fresh leaves fades, and a pleasant fragrance unique to withered leaves is revealed. ;

[0030] (2) kneading: keep the temperature at 50°C, the rotating speed is 50 rpm, knead for 6 minutes, and the kneading crushing rate is 85%;

[0031] (3) spraying cuprous sulfate solution: in step (2) after kneading in the gained tealeaves, spraying mass conce...

Embodiment 3

[0035] A preparation process for high-quality black tea, comprising the following steps:

[0036] (1) Withering: take the spring tea from March to April every year as the fresh tea leaves for making black tea, spread them on the withering tank and wither, keep the air humidity of the withering environment at 53%, ventilate, and wither until the tea leaves shrink and become soft. The leaves feel soft when pinched by hand, without any rubbing noise, and the leaves form into clusters when held tightly. When the hands are released, the leaves loosen slowly, the leaf color turns dark green, the surface luster disappears, the grassy smell of fresh leaves fades, and a pleasant fragrance unique to withered leaves is revealed. ;

[0037] (2) kneading: keep the temperature at 45°C, the rotating speed is 65 rpm, knead for 5 minutes, and the kneading crushing rate is 80%;

[0038] (3) spraying cuprous sulfate solution: in step (2) after kneading in the gained tealeaves, spraying mass con...

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Abstract

The invention discloses a preparation process of high quality black tea. The process includes the operation steps of: (1) withering: taking fresh tea leaves suitable for making black tea, spreading the fresh tea leaves on a withering groove for withering, and keeping a withering ambient air humidity of 50-55%; (2) rolling; (3) spraying of a cuprous sulfate solution: spraying a cuprous sulfate solution accounting for 4-5% of the total tea weight into the rolled tea leaves; (4) fermentation: fermenting the tea obtained by spraying of cuprous sulfate in step (3); and (5) drying. The process provided by the invention employs the cuprous sulfate solution to spray the rolled tea leaves, can alleviate the problems of uneven fermentation of black tea, dark leaf color and mixed infused leaves, improve the activity of polyphenol oxidase and promote the formation of theaflavin. Further, the preparation process of the high quality black tea is simple and is easy to operate.

Description

technical field [0001] The invention relates to a preparation process of tea products, in particular to a preparation process of high-quality black tea. Background technique [0002] Black tea is the tea with the largest output and the largest number of consumers in the world, accounting for about 80% of the world's total tea trade. China is the first country in the world to produce and process black tea. Before the 1990s, Chinese black tea dominated the world's black tea production and trade. However, as countries such as India, Kenya, and Sri Lanka tend to mature in terms of tea tree cultivation and processing, and the processing technology and processing equipment are improved, the aroma quality of black tea in my country is not as good as that of Kenya, Sri Lanka, and India, etc., and the quality of taste is also far lower. In these countries, this is the main reason why my country's black tea currently occupies less than 5% of the international market. Although in rece...

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 李云强李庆文
Owner 平南县兴民龙藤茶业专业合作社
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