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A kind of compound dark tea processing method

A processing method and a composite technology, applied in the direction of tea treatment before extraction, can solve the problems of deep fermentation degree of dark tea and single flavor of tea leaves, and achieve the effect of bright orange-red soup color, rich layered taste, and unique and long-lasting aroma.

Active Publication Date: 2021-08-24
四川省农业科学院茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the shortcomings of dark tea in the prior art, such as deep fermentation degree and relatively single flavor of tea leaves, and to provide a composite black tea processing method

Method used

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  • A kind of compound dark tea processing method
  • A kind of compound dark tea processing method
  • A kind of compound dark tea processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Compound dark tea

[0052] (1) Raw material preparation: select the newly processed finished raw tea as raw material, take 60% of black tea (including black tea) and 40% of raw tea (including black tea) according to weight percentage, and mix them as raw materials, and the moisture content of raw tea is 13%.

[0053] (2) Mixed frying: use a bottle-type tea frying machine to soften, put the leaves into the pot at a temperature of 200°C, add 14kg of water for every 100kg of tea, fry for 8 minutes, and control the leaf temperature at 60±2°C; after frying, the leaf quality is evenly moist and soft.

[0054] (3) Heap fermentation: ferment the tea leaves while they are hot, with a heap height of 1 ± 0.2 meters, an indoor temperature of 27 ± 3°C, and a humidity of 75% ± 10%. Ferment for 72 hours.

[0055] (4) Drying: After the pile fermentation is completed, the pile fermented (tea) leaves are carried out with a bottle-type tea frying machine, about 150 catties per pot, the ...

Embodiment 2

[0058] Compound dark tea

[0059] (1) Raw material preparation: select the newly processed finished raw tea as raw material, take black mao tea (including black tea) 90% + white mao tea (including black tea) 10% according to weight percentage, mix as raw material, and the moisture content of raw tea is 14%.

[0060] (2) Mixed frying: use a bottle-type tea frying machine to soften, put the leaves into the pot at a temperature of 200°C, add 10kg of water for every 100kg of tea, fry for 5 minutes, and control the leaf temperature at 60±2°C; after frying, the leaf quality is evenly moist and soft.

[0061] (3) Heap fermentation: ferment the tea leaves while they are hot, with a heap height of 1±0.2m, indoor temperature of 26±1°C, humidity of 75%±15, and fermentation for 120 hours.

[0062] (4) Drying: use a bottle-type tea frying machine, pile 100 catties of fermented leaves in each pot, import the pot temperature at 185°C, and leave the pot at a temperature of 55±2°C, add water ...

Embodiment 3

[0065] Compound dark tea

[0066] (1) Raw material preparation: select the newly processed finished mao tea as raw material, take black mao tea (containing black tea) 70%+green mao tea (containing oolong tea) 30% according to weight percentage, mix as raw material.

[0067] (2) Mixing and frying: Mix the above tea leaves and use a bottle-type tea frying machine to soften them. The temperature of the leaf inlet pot is 200°C, add 30kg of water for every 100kg of tea, and fry for 10 minutes. The leaf temperature is controlled at 60±2°C; the leaves after frying The texture is evenly watery and soft.

[0068] (3) Heap fermentation: ferment the tea leaves while they are hot, the height of the heap is 0.95-1.1 meters, the indoor temperature is 27±5℃, the humidity is 75%±10%, and it is fermented for 48 hours.

[0069] (4) Drying: Use a bottle-type tea frying machine. Each pot contains 300 catties of fermented leaves. The temperature of the imported pot is 190°C.

[0070] (5) Aging ...

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Abstract

The invention discloses a compound dark tea processing method, which is characterized in that it comprises the following steps: (1) Raw material preparation: choose black hair tea as the main raw material, and add at least one of red hair tea, white hair tea and green hair tea as ingredients; (2) Mixed frying: Mix the prepared raw materials, add a certain amount of water, fry with a bottle-type tea frying machine until softened, and fry for 2-20 minutes; Heap fermentation, heap height 0.8-1.2 meters, fermentation time 40-180 hours; (4) Drying: Heap fermented tea leaves, dry with bottle-type tea frying machine, 80-320 catties per pot; imported pot temperature 180- 200°C; when the leaves are out of the pot, the temperature is 50-60°C, and the time is 0.5-3 hours; (5) aging and finishing: the fried tea leaves are transferred to the warehouse and aged at room temperature for 6-12 months. The tea product has a unique and long aroma, rich layers of taste, mellow and sweet aftertaste, and bright orange-red soup color, which is the top grade of black tea.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a composite dark tea processing method, which belongs to the technical field of tea processing. Background technique [0002] Dark tea (dark tea) gets its name because the appearance of the finished tea is black. Dark tea belongs to one of the six major tea categories, and is a post-fermented tea. The main production areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi, Anhui and other places. The raw materials used in dark tea are relatively coarse and old, and they often need to be piled up and fermented for a long time during the manufacturing process, so the leaves are mostly dark brown. [0003] Black tea is rich in nutrients, including protein, amino acid, sugar, caffeine, vitamins, minerals and phospholipids, etc. diabetes etc. [0004] In the prior art, the tea-making process of dark tea mainly includes four processes of finishing, rolling, embossing and drying, wherein rolling c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08A23F3/06
CPCA23F3/06A23F3/08
Inventor 罗凡李兰英刘东娜龚雪蛟
Owner 四川省农业科学院茶叶研究所
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