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Processing method of dark tea

A processing method and technology of black tea, which is applied in the field of tea processing, can solve the problems of unstable quality, low tea fragrance, and high cost, and achieve the effects of simple preparation method, high nutritional value, and low production cost

Inactive Publication Date: 2018-12-11
广西驰胜农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional black tea preparation process has a long cycle and high cost, and there are still problems such as cloudy soup color, low tea fragrance, sour taste, bad taste, and unstable quality.

Method used

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  • Processing method of dark tea
  • Processing method of dark tea
  • Processing method of dark tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method for black tea, comprising the steps of:

[0026] (1) Stir-fry: pick fresh tea leaves, put them into an automatic stir-fry machine and stir-fry and dry, the temperature during stir-frying is 52°C; add bran when stir-frying, the mass ratio of the tea leaves and bran is 1 : 0.7; Stir fry until the water content of the tea leaves is 62-65%, take out the tea leaves;

[0027] (2) Initial kneading: lightly knead the stir-fried tea leaves three times, each time for 25 minutes, so that the tea leaves are curled into strips;

[0028] (3) Spray fermented liquid: Spray fermented liquid on the tealeaves after just kneading, spraying amount is sprayed 15ml fermented liquid by every kilogram of tealeaves, the preparation method of described fermented liquid is as follows: after pineapple, lemon, sugarcane slice, mix with saccharomyces , mixed with water evenly, sealed and fermented for 7 days, filtered to get the filtrate to obtain the fermented liquid;

[0029] ...

Embodiment 2

[0035] A processing method for black tea, comprising the steps of:

[0036] (1) Stir-fry: pick fresh tea leaves, put them into an automatic stir-fry machine and stir-fry and dry them, the temperature during stir-frying is 50°C; add bran when stir-frying, and the mass ratio of the tea leaves to bran is 1 : 0.5; Stir fry until the water content of the tea leaves is 60%, take out the tea leaves;

[0037] (2) Initial kneading: lightly knead the stir-fried tea leaves three times, each time for 20 minutes, so that the tea leaves are curled into strips;

[0038] (3) Spray fermented liquid: Spray fermented liquid on the tealeaves after first kneading, spraying amount is sprayed 10ml fermented liquid by every kilogram of tealeaves, the preparation method of described fermented liquid is as follows: after pineapple, lemon, sugarcane slice, mix with saccharomyces , mixed with water evenly, sealed and fermented for 5 days, filtered to get the filtrate to obtain the fermented liquid;

[...

Embodiment 3

[0045] A processing method for black tea, comprising the steps of:

[0046] (1) Stir-fry: pick fresh tea leaves, put them into an automatic stir-fry machine and stir-fry and dry them, the temperature during the stir-fry is 55°C; add bran when stir-frying, the mass ratio of the tea leaves to the bran is 1 : 0.8; Stir fry until the water content of the tea leaves is 65%, take out the tea leaves;

[0047] (2) Initial kneading: lightly knead the stir-fried tea leaves three times, each time for 30 minutes, so that the tea leaves are curled into strips;

[0048](3) Spray fermented liquid: Spray fermented liquid on the tealeaves after first kneading, spraying amount is sprayed 20ml fermented liquid by every kilogram of tealeaves, the preparation method of described fermented liquid is as follows: after pineapple, lemon, sugarcane slice, mix with saccharomyces , mixed with water evenly, sealed and fermented for 10 days, filtered to get the filtrate to obtain the fermented liquid;

...

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Abstract

The invention discloses a processing method of dark tea, belonging to the technical field of tea processing. The processing method comprises the following steps: (10) stirring-frying: picking fresh tea leaves to be put into an automatic frying machine for stirring and frying; (2) primarily twisting: slightly twisting the stirred-fried tea leaves; (3) spraying fermentation liquid: spraying fermentation liquid on the tea leaves subjected to primarily twisting, wherein, the preparation method of the fermentation liquid is as follows: slicing pineapple, lemon and sugarcane and then uniformly mixing with yeast and water, and fermenting for 5-10 days under the condition of sealing, and then filtering to take filtrate to obtain the fermentation liquid; (4) pile fermentation; (5) twisting again; and (6) drying. The processing method is simple and low in production cost, and the prepared dark tea is good in taste, faint scent and mellow, clear in tea soup and stable in quality, and has high nutritive value.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of black tea. Background technique [0002] Dark tea gets its name because of the black appearance of the finished tea. Black tea is rich in nutrients and has a variety of health functions. The caffeine, vitamins, amino acids, phospholipids, etc. in black tea help the body digest and regulate fat metabolism. The stimulating effect of caffeine can increase the secretion of gastric juice, thereby increasing appetite and helping digestion. In addition, black tea can also improve the intestinal microbial environment and have the function of smoothing the stomach. Chinese folks have a tradition of using old black tea to treat abdominal distension, dysentery, and indigestion. Black tea is not only rich in antioxidant substances such as catechins, tea pigments, flavonoids, vitamin C, vitamin E, D and carotene, but also contains a large number of trace eleme...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 谢宗宜
Owner 广西驰胜农业科技有限公司
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