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Processing method of aged black tea

A processing method, old-aged technology, applied in tea treatment before extraction, etc., can solve problems such as inability to extract thearubigin, lack of aroma of old-aged black tea, etc.

Inactive Publication Date: 2018-08-28
贵州云春茶叶开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing black tea fermentations go through a simple fermentation, such as Chinese patent 103392840A or 104171046A. The fermentation process is simple. Although they all achieve the processing purpose of black tea, they cannot completely extract the thearubigin in the tea leaves, and lack the unique characteristics of aged black tea. fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This implementation provides a processing method for aged black tea. The processing time takes 24 months and 1 day, and the aging fermentation time is 23 months and 20 days. The surface of the processed black tea cake is red and black, with a strong The tea fragrance is sweet and mellow when chewed alone, and there is still a faint tea fragrance in the mouth after chewing for 5 hours.

[0037] The concrete processing procedure of present embodiment is as follows:

[0038] Step 1. Tea picking: pick fresh tea leaves from 50-year-old tea trees with one bud and two leaves or one bud and three leaves on a sunny day before Qingming;

[0039] Step 2. Wind selection: On the day of tea picking, place the collected new tea at the fan outlet for screening. During wind selection, adjust the fan power to 2000W, and place the picked new tea at 2m from the fan outlet to fall freely. The collection distance is 3m to 3.2m from the fan outlet. For tea with one bud and two leaves within ...

Embodiment 2

[0053] In this example, the same processing method as in Example 1 is adopted, only part of the processing conditions are changed, and the aging fermentation time is 20 months, and the total time is 20 months and 11 days.

[0054] The concrete processing procedure of present embodiment is as follows:

[0055] Step 1. Tea picking: pick fresh tea leaves from 50-year-old tea trees with one bud and two leaves or one bud and three leaves on a sunny day before Qingming;

[0056] Step 2. Wind selection: On the day of tea picking, place the collected new tea at the fan outlet for screening. During wind selection, adjust the fan power to 2000W, and place the picked new tea at 2m from the fan outlet to fall freely. The collection distance is 3m to 3.2m from the fan outlet. For tea with one bud and two leaves within m, for tea with one bud and three leaves within 2.5m to 3m, remove the soil and silt within 2.5m, and single tea leaves and miscellaneous leaves within 3.2m;

[0057] Step 3...

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Abstract

The invention discloses a processing method of aged black tea. The processing method of the aged black tea comprises the following 11 steps of picking tea leaves, carrying out air-selection, carryingout screening, carrying out withering, carrying out rolling, carrying out light fermentation, carrying out first drying, carrying out heavy fermentation, carrying out second drying, carrying out agedfermentation, and carrying out aroma-improved storage. The processed aged black tea is mellow in aroma, and long-lasting in appeal. According to the processing method of the aged black tea, new leavesof tea trees aged 50 years or above are taken as the raw materials, and the two step of carrying out air-selection and carrying out screening are performed so as to obtain tea leaves with the best quality for deep processing; three fermentation processes are performed so that thearubigin content is increased to the maximum extent; and cellar fermentation is carried out for about 2 years so as toimprove purity and flavor of the black tea from all aspects. Moreover, the characteristic of automatic rolling of the tea leaves is utilized so that shaping of the black tea into a round cake is completed during the fermentation process; and thus, two things are achieved at one stroke.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of aged 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 theaflavins and thearubigins were produced. Element. 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 through a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new tea leaves as raw materials. Withering is an important process in the initial production of black tea. Black tea is called "black tea" when it is initially produced. It is the most important step in the process of black tea processing in t...

Claims

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Application Information

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IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 唐俊春熊静
Owner 贵州云春茶叶开发有限公司