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Processing method for black tea

A processing method and technology of black tea, which is applied in the field of black tea processing, can solve the problems of ordinary tea quality and low work efficiency, and achieve the effects of enhancing immunity, lasting fragrance and mellow taste

Inactive Publication Date: 2018-07-24
安徽省六尺春翠农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional black tea preparation is mostly made by hand, the work efficiency is low, and the appearance of the tea is average. Therefore, the use of mechanical processing of black tea is more and more popular among people.

Method used

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Experimental program
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Effect test

Embodiment Construction

[0019] A processing method for black tea, specifically comprising the following steps:

[0020] (1) Picking fresh leaves: select fresh leaves with one bud and one and two leaves to pick, and remove fish leaf impurities;

[0021] (2) Preparation of nutrient solution: add Codonopsis pilosula, Astragalus membranaceus, Chinese yam, hawthorn, and Ganoderma lucidum to 3-6 times of water, soak for 2-3 hours, decoct on high heat until boiling, then switch to low heat and decoct for 2-5 hours, filter to obtain Nutrient solution, and then the nutrient solution is placed in the watering can;

[0022] Wherein, the concrete parts by weight of each raw material in the nutrient solution are as follows:

[0023] Codonopsis 3-6, Astragalus 5-9, Chinese yam 3-6, Hawthorn 2-5, Ganoderma lucidum 1-3.

[0024] (3) Withering: first cold wind withers until the withered leaf moisture reaches 65-70%, then withers in hot wind until the withered leaf moisture drops to 55-60% and ends withering;

[00...

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PUM

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Abstract

The invention relates to a processing method for black tea. The method specifically comprises the following steps: (1) picking fresh leaves; (2) preparing nutrient solution, adding radix codcnopsitispilosulas, radix astragali, rhizoma dioscoreae, fructus crataegi and lucid ganoderma into 3-6 times of water and soaking for 2-3 h, decocting to be boiled by big fire, and decocting for 2-5 h by softfire, filtering to obtain the nutrient solution, and placing the nutrient solution in a sprinkling can; (3) withering; (4) rocking green; (5) rolling; (6) fermenting; and (7) drying. The prepared black tea is red and bright in tea liquor color, fragrant and lasting in aroma, mellow and thick in taste, and durable and brewing-resistant. The radix codcnopsitis pilosulas, the radix astragali, the rhizoma dioscoreae, the fructus crataegi and the lucid ganoderma are added in the preparation process so as to prepare the nutrient solution, so the black tea has the health efficacy of warming stomach and tonifying spleen, replenishing blood and tonifying Qi, and reinforcing immunity, and is worth popularizing.

Description

technical field [0001] The invention belongs to the field of tea, and in particular relates to a processing method of black tea. Background technique [0002] The demand for tea drinks is increasing with the development of society, and the traditional regional consumption habits of tea are slowly decomposing, replaced by more modern tea consumption trends with more technological content. With the continuous improvement of the living standards of the majority of consumers, the taste of life is also improved, and the taste of tea culture is also a special liking, and there are various signs that the Chinese tea industry is entering a new stage of development. In the world's total tea production, black tea has the largest share, accounting for about 75% of the total production. Black tea has many functions and is very high in green health care value. It is more and more popular in the world. Black tea is fermented tea, which is refined from suitable tea tree buds and leaves th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 严合国严正
Owner 安徽省六尺春翠农业科技有限公司