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Tea processing method of black tea

A processing method and tea technology, applied in the field of tea making technology, can solve the problems of single taste of finished products, slow effect of health care effect, etc., and achieve the effects of being beneficial to storage, appetizing health care effect, and mellow taste

Inactive Publication Date: 2018-06-29
姜伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of traditional black tea is fixed, the taste of the finished product is relatively simple, and its health care effect is slow to take effect, so it needs to be drunk for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The present embodiment provides a kind of black tea tealeaves processing method, comprises the steps:

[0035] (1) Raw material pretreatment

[0036] Withering the green tea in the withering chamber, the withering temperature is 20°C, and the withering time is 8 hours, to obtain the withered green tea;

[0037] Minced turmeric is shredded to obtain shredded turmeric, brown sugar is heated and melted to obtain brown sugar syrup, after mixing the shredded turmeric with the brown sugar syrup at a mass ratio of 1:1, fry for 10 minutes to obtain shredded ginger with brown sugar;

[0038] (2) Mix and knead

[0039] The withered green tea and the brown sugar shredded ginger are mixed in a mass ratio of 50:1 and kneaded, and the kneading time is 50min to obtain a kneaded kneaded product;

[0040] (3) fermentation

[0041] Untie the kneaded material that has been kneaded into agglomerates, and ferment in a fermentation chamber, controlling the fermentation temperature to be 2...

Embodiment 2

[0045] The present embodiment provides a kind of black tea tealeaves processing method, comprises the steps:

[0046] (1) Raw material pretreatment

[0047] Withering the tea greens in the withering chamber, the withering temperature is 30°C, and the withering time is 20 hours, to obtain the withered green teas;

[0048] Minced turmeric is shredded to obtain shredded turmeric, brown sugar is heated and melted to obtain brown sugar syrup, after mixing the shredded turmeric with the brown sugar syrup at a mass ratio of 5:1, fry for 25 minutes to obtain shredded ginger with brown sugar;

[0049] (2) Mix and knead

[0050] The withered green tea and the brown sugar shredded ginger are mixed in a mass ratio of 300:1 and kneaded, and the kneading time is 60min to obtain a kneaded product that is kneaded into agglomerates;

[0051] (3) fermentation

[0052] Untie the kneaded product that has been kneaded into agglomerates, and ferment in a fermentation chamber. The fermentation te...

Embodiment 3

[0056] The present embodiment provides a kind of black tea tealeaves processing method, comprises the steps:

[0057] (1) Raw material pretreatment

[0058] Withering the tea greens in the withering chamber, the withering temperature is 22°C, and the withering time is 10 hours, to obtain the withered green teas;

[0059] Minced turmeric is shredded to obtain shredded turmeric, brown sugar is heated and melted to obtain brown sugar syrup, after mixing the shredded turmeric with the brown sugar syrup at a mass ratio of 3:1, fry for 15 minutes to obtain shredded ginger with brown sugar;

[0060] (2) Mix and knead

[0061] After the withered green tea and the brown sugar shredded ginger are mixed in a mass ratio of 80:1, kneading is carried out, and the kneading time is 52min to obtain a kneaded product kneaded into agglomerates;

[0062] (3) fermentation

[0063] Untie the kneaded material that has been kneaded into agglomerates, and ferment in a fermentation chamber, controll...

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PUM

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Abstract

The invention relates to a tea processing method of a black tea. The processing method comprises four steps of raw material pretreatment, mixing rolling, fermentation and drying. Traditional black teamanufacturing methods are fixed, and the mouth feel of finished products is single, and the health-care function of traditional black tea is slow, and the traditional black tea needs to be drunk fora long time. With the tea processing method of the black tea provided by the invention, the mouth feel of the produced black tea is enriched, and the health-care effect of the black tea is enhanced. In the rolling step, brown sugar and shredded ginger are added with and proper weight proportion, and a series of processing processes are carried out, so that the obtained black tea is oily in color,and fragrant and mellow in mouth feel, and has more significant health-care efficacy of warming middle, expelling cold, warming the stomach, dispelling cold, eliminating phlegm, promoting digestion, and stimulating appetite.

Description

technical field [0001] The invention belongs to the technical field of tea making technology, and in particular relates to a black tea processing method. Background technique [0002] Black tea is a common health-care tea drink, named for its dry tea color and the red color of the brewed tea soup. Black tea in my country includes Gongfu black tea, broken black tea and Souchong black tea. Black tea uses suitable green tea as raw material. After a series of processing processes, a series of chemical reactions centered on the enzymatic oxidation of tea polyphenols occurred. The chemical composition of the tea has changed greatly, the tea polyphenols have been reduced by more than 90%, new components such as theaflavins and thearubigins have been produced, and the aroma substances have increased from more than 50 in fresh leaves to more than 300, thus forming black tea, tea The quality characteristics of red soup, red leaves, sweet and mellow. [0003] From the perspective of Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 姜伟
Owner 姜伟
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