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Preparation method of black tea

A technology of black tea and moss tea, which is applied in the field of black tea preparation, can solve the problems of low quality tea leaves, strong camphor wood flavor, unacceptable consumption of eagle tea, etc., and achieve the effects of removing the grassy smell, improving the taste, and improving the taste

Inactive Publication Date: 2018-08-17
GUIZHOU PROVINCE MEITAN COUNTY XINHUI TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing black tea, which solves the problem that the traditional eagle tea has a strong camphor wood fragrance, making most people unable to accept and drink eagle tea, and also solves the problem that traditional eagle tea and moss tea are withering Finally, the quality of tea is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of black tea comprises steps as follows:

[0020] Spread green: pick fresh eagle tea and moss tea, and then cool the green tea of ​​eagle tea and moss tea to room temperature respectively. The normal temperature here refers to 25°C;

[0021] Withering: Put the green eagle tea and moss tea on the withering rack for withering, the withering time of the eagle tea is 8 hours, and the ambient temperature is 22°C. Withering, wherein the withering time is 1.2h, and the temperature of the hot air is 30°C;

[0022] Kneading: After the eagle tea and moss tea wither, mix and knead the eagle tea and moss tea until the rolled leaves are tightly rolled into strips. The mass ratio of eagle tea and moss tea is 5:1. When rolling, the rolled leaves are tightly rolled into strips. Strips, with a small amount of tea juice overflowing, it is appropriate to knead. The tea sticks are tightly rolled, the tea juice overflows, and the adhesion to the surface of the tea ...

Embodiment 2

[0028] The preparation method of black tea comprises steps as follows:

[0029] Spread green: pick fresh eagle tea and moss tea, and then cool the green tea of ​​eagle tea and moss tea to room temperature respectively. The normal temperature here refers to 25°C;

[0030] Withering: Put the green eagle tea and moss tea on the withering rack for withering, the withering time of the eagle tea is 10 hours, and the ambient temperature is 22°C. Carry out withering, wherein withering time is 0.8h, and the temperature of hot air is 40 ℃;

[0031] Kneading: After the eagle tea and moss tea wither, mix the eagle tea and moss tea until the rolled leaves are tightly rolled into strips, and the mass ratio of eagle tea and moss tea is 5:1;

[0032] Fermentation: Unblock the rolled tea leaves and put them in the fermentation frame for fermentation. Before fermentation, spread the eagle tea and moss tea evenly, with a thickness of 12cm. The temperature of the fermentation room is 24°C, the...

Embodiment 3

[0037] The preparation method of black tea comprises steps as follows:

[0038] Spread green: pick fresh eagle tea and moss tea, and then cool the green tea of ​​eagle tea and moss tea to room temperature respectively. The normal temperature here refers to 25°C;

[0039] Withering: Put the green eagle tea and moss tea on the withering rack for withering, the withering time of the eagle tea is 9 hours, and the ambient temperature is 20°C. Withering, wherein the withering time is 1h, and the temperature of the hot air is 35°C;

[0040] Kneading: After the eagle tea and moss tea wither, mix the eagle tea and moss tea until the rolled leaves are tightly rolled into strips, and the mass ratio of eagle tea and moss tea is 5:1;

[0041] Fermentation: Unblock the rolled tea leaves and put them in the fermentation frame for fermentation. Before fermentation, spread the eagle tea and moss tea evenly, and the thickness of the spread is 10cm. The temperature of the fermentation room is...

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Abstract

The invention discloses a preparation method of black tea. The preparation method of the black tea comprises the steps of carrying out spreading, carrying out withering, carrying out rolling, carryingout fermentation, carrying out drying, and improving aroma. Specifically, the step of carrying out spreading comprises the processes of respectively cooling tea leaves of Laoyin-cha tea and Tai-cha tea by carrying out spreading until normal temperature is reached; and then, the spread Laoyin-cha tea and Tai-cha tea are respectively withered on withering frames, wherein the Laoyin-cha tea is withered at an environmental temperature of 18-22 DEG C for 8-10 hours, and the Tai-cha tea is withered by using hot air at 30-40 DEG C for 0.8-1.2 hours when the Laoyin-cha tea is already withered for 7-9hours. The preparation method of the black tea has the following beneficial effects: by mixing the Laoyin-cha tea with the Tai-cha tea, camphor wood aroma of the Laoyin-cha tea is weakened by the Tai-cha tea, so that, taste of the Laoyin-cha tea is improved; and thus, the Laoyin-cha tea can be accepted by more people.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a method for preparing black tea. Background technique [0002] Eagle tea is also called Laoyin tea, Laoyin tea. It is an evergreen tree with alternate leaves, thick leaves and dark green color. The leaves of eagle tea are oval-shaped, with green face and white back, so it is also called white tea. Eagle tea contains aroma, a lot of oil, and polyphenols. It is more fragrant when brewed, and the taste is thick, first astringent and then sweet. It is said to relieve heat and invigorate the stomach and open the spleen. Its tea soup is amber in color, with few leaves and a lot of juice. The tea water has the advantage of staying overnight in summer. The main biochemical components of eagle tea do not contain caffeine, have no excitatory effect, and do not affect sleep. Moreover, the soluble sugar content is as high as 8.5. %; Moss tea, one of the sexual groups of tea trees, also known a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 彭忠
Owner GUIZHOU PROVINCE MEITAN COUNTY XINHUI TEA IND CO LTD
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