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Preparation method of black tea

A technology for black tea and tea leaves, which is applied in the field of black tea preparation, can solve the problems of dull taste of tea soup, uncoordinated and lasting aroma, uneven quality, etc., and achieves the effect of reducing the tea breakage rate

Inactive Publication Date: 2018-11-16
广西正道茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the process of processing, due to factors such as raw materials, technology and human factors, the processed black tea has problems such as high tea fragmentation rate, uncoordinated and long-lasting aroma, flat taste of tea soup, jerky taste, etc. The quality is uneven, and it is difficult to meet the needs of daily consumption. need

Method used

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  • Preparation method of black tea

Examples

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Effect test

Embodiment 1

[0026] A preparation method of black tea, comprising the following steps:

[0027] (1) Withering: choose fresh one bud and one leaf as the tea raw material, spread the tea leaves evenly on the withering trough, ventilate and wither until the tea leaves lose 3% of their weight, then put them into a rolling machine, with a pressure of 20N and 5r / min After 10 minutes of treatment at the rotating speed of 10 minutes, continue to spread in the withering tank, pass through the wind with a wind speed of 3.0m / s, a temperature of 25°C, and a yellow light with a wavelength of 585nm, a light height of 15cm, and a light intensity of 270Lx to irradiate the water content of the tea leaves. When it drops to 60%, the tea leaves will wither;

[0028] (2) Kneading: the above-mentioned withered tea leaves are placed in a kneading machine for four-stage kneading to obtain kneaded tea leaves with a cell fragmentation rate of 82%, wherein the pressure, rotating speed and time of the first-level kne...

Embodiment 2

[0035] A preparation method of black tea, comprising the following steps:

[0036](1) Withering: choose fresh one bud and one leaf as the tea raw material, spread the tea leaves evenly on the withering trough, ventilate and wither until the tea leaves lose weight by 3-4%, put them into a rolling machine, and use 23N pressure and 8r After 12 minutes of treatment at the rotational speed of 1 / min, continue to spread in the withering tank, pass through the wind with a wind speed of 3.3m / s, a temperature of 27°C, and yellow light with a wavelength of 587nm, an illumination height of 15cm, and an illumination intensity of 280Lx to irradiate the tea leaves. Water content drops to 63%, must wither tealeaves;

[0037] (2) Kneading: the above-mentioned withered tea leaves are placed in a kneading machine for four-stage kneading to obtain kneaded tea leaves with a cell fragmentation rate of 85%, wherein the pressure, rotating speed and time of the first-level kneading are 90N, 17r / min, a...

Embodiment 3

[0044] A preparation method of black tea, comprising the following steps:

[0045] (1) Withering: choose fresh one bud and one leaf as the tea raw material, spread the tea leaves evenly on the withering trough, ventilate and wither until the tea leaves lose 4% of their weight, put them in a rolling machine, and use 25N pressure and 10r / min After 15 minutes of treatment at the speed of rotation, continue to spread in the withering tank, pass through the wind with a wind speed of 3.5m / s, a temperature of 28°C, and yellow light with a wavelength of 590nm, an illumination height of 15cm, and an illumination intensity of 290Lx to reach the water content of the tea leaves. When it drops to 65%, the tea leaves will wither;

[0046] (2) Kneading: the above-mentioned withered tea leaves are placed in a kneading machine for four-stage kneading to obtain kneaded tea leaves with a cell fragmentation rate of 87%, wherein the pressure, rotating speed and time of the first-level kneading are...

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Abstract

The invention belongs to the technical field of processing of tea leaves, and particularly discloses a preparation method of black tea. The preparation method of the black tea comprises the followingsteps of (1) performing withering: withering the tea leaves, performing rolling lightly, and performing illumination for withering; (2) performing rolling: performing four-grade rolling on the tea leaves by regulating the rolling pressure and rotating speed; (3) performing rolling post-treatment; (4) performing fermentation: performing circular fermentation and red light illumination on the tea leaves, and then performing ultraviolet illumination; (5) performing fermentation post-treatment; (6) performing drying; and (7) performing sieving. According to the preparation method of the black tea,the tea leaves are treated from various technologies, so that the appearance, the color and the fragrance of the tea leaves are effectively improved. The prepared tea leaves are high in sensory quality, high in nutrient value and high in yield of finished products.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing black tea. 【Background technique】 [0002] Black tea is the most sold tea in the world. Existing black tea is generally divided into three types: Souchong black tea, Kungfu black tea and red crushed tea. Among them, Kungfu black tea is a unique black tea variety in my country. Its preparation process is generally withering, rolling, fermentation and drying. The raw materials used are delicate and the workmanship is fine. , strong aroma, mellow and sweet taste, soup color, bright red at the bottom of the leaves, and has the characteristics of excellent shape and quality. [0003] However, in the process of processing, due to factors such as raw materials, technology and human factors, the processed black tea has problems such as high tea fragmentation rate, uncoordinated and long-lasting aroma, flat taste of tea soup, jerky taste, etc. The quality i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/12A23F3/08A23F3/06
CPCA23F3/12A23F3/06A23F3/08
Inventor 阳长松胡尚军
Owner 广西正道茶业有限公司
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