A processing method for reducing the bitterness and astringency of Gongfu black tea

A processing method and technology for Gongfu black tea, which are applied in the processing field of reducing the bitterness and astringency of Gongfu black tea, can solve the problems of reducing the drinking value of black tea and the economic benefits of tea gardens, poor stability of black tea flavor and quality, lack of theoretical knowledge of producers, etc. And the effect of aroma purification, sweet and pure endoplasmic aroma, and tight shape

Active Publication Date: 2021-11-12
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

However, due to the influence of the green tea consumption market, except for a small number of famous and high-quality black teas that are raw materials in late spring, most black tea products are still mainly made of raw materials in summer and autumn. In addition, the production process of black tea is cumbersome, the theoretical knowledge of producers is relatively lacking, and management is not standardized. As a result, the stability of black tea flavor quality is poor, and quality defects such as grassy smell, bitterness, watery taste or even sourness are common, which greatly reduces the drinking value of black tea and the economic benefits of tea gardens.

Method used

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  • A processing method for reducing the bitterness and astringency of Gongfu black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041]Pick the fresh leaves of one-bud and two-leaf tea trees of the Fuding Dabai variety in summer as raw materials, wither at room temperature until the mature leaves of the raw materials appear partially soft, and then shake the greens. The shaking speed is 500r / min, and the time is 3min. Put it until the buds and leaves are soft and the stems are broken continuously, and the water content is 58-60%, and the moderately withered leaves are obtained; put the withered leaves into the 6CR-50 kneading machine, and the kneading process is air-pressed for 0.5h→lightly pressed for 0.2h→ Medium pressure 0.2h→heavy pressure 0.1h→air pressure 0.1h→heavy pressure 0.1h→air pressure 0.1h, when the tea leaves are basically formed into strips and a small amount of tea juice is kneaded, the kneaded leaves are obtained; the kneaded leaves are sieved and then fermented For treatment, the thickness of stacked leaves is 30cm, the fermentation temperature is 28°C, and the relative humidity is 96%...

Embodiment 2

[0044] Pick the fresh leaves of the one-bud two-leaf tea tree of Fuding Dabai variety in autumn as raw materials, wither at room temperature until the mature leaves of the raw materials appear partially soft, and then shake the greens. The speed of shaking the greens is 550r / min, and the time is 2min. Put it until the buds and leaves are soft and the stems are broken continuously, and the water content is 58-60%, and the moderately withered leaves are obtained; put the withered leaves into the 6CR-50 kneading machine, and the kneading process is air-pressed for 0.5h→lightly pressed for 0.2h→ Medium pressure 0.1h→heavy pressure 0.1h→air pressure 0.1h→heavy pressure 0.1h→air pressure 0.1h, when the tea leaves are basically formed into strips and a small amount of tea juice is kneaded, the rolled leaves are obtained; the rolled leaves are sieved and then fermented For treatment, the thickness of stacked leaves is 40cm, the fermentation temperature is 30°C, and the relative humidit...

Embodiment 3

[0052] Pick the fresh leaves of the one-bud two-leaf tea tree of the Fuding Dabai variety in autumn as raw materials, wither at room temperature until the mature leaves of the raw materials appear partially soft, and then shake the greens. The speed of shaking the greens is 520r / min, and the time is 4min. Put it until the buds and leaves are soft and the stems are broken continuously, and the water content is 60-63%, and the moderately withered leaves are obtained; put the withered leaves into a 6CR-50 kneading machine, and the kneading process is air-pressed for 0.5h→lightly pressed for 0.2h→ Medium pressure 0.1h→heavy pressure 0.1h→air pressure 0.1h→heavy pressure 0.1h→air pressure 0.1h, when the tea leaves are basically formed into strips and a small amount of tea juice is kneaded, the rolled leaves are obtained; the rolled leaves are sieved and then fermented For treatment, the thickness of stacked leaves is 35cm, the fermentation temperature is 29°C, and the relative humid...

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Abstract

The invention discloses a processing method for reducing the bitterness and astringency of Gongfu black tea. The fresh leaves of tea trees with a certain degree of maturity in summer and autumn are used as raw materials, which are successively withered, shaken, withered, kneaded, fermented, dynamically dehydrated, piled up and sultry, and dried. , stored at room temperature, baked, and treated with far-infrared aroma enhancement to obtain finished tea leaves. In the processing method of the present invention, the bitterness and astringency of the finished Gongfu black tea produced are greatly reduced through the processes of local oxidation in the early stage, fermentation in the later stage, and alcoholization in the late stage, and the finished product has a sweet and pure aroma. , Slightly floral or firework fragrance, bright red (thick) soup color, mellow taste, evenly red leaf bottom and other quality characteristics. The method of the invention has great significance for improving the quality of summer and autumn Gongfu black tea and improving the comprehensive economic benefits of tea gardens.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method for reducing the bitterness and astringency of Gongfu black tea. Background technique [0002] Tea is the most popular non-alcoholic beverage in the world after water. Among them, black tea is favored by the international market due to its unique quality characteristics and increasingly revealed health benefits. Even in the background of green tea dominating the domestic market, it has shown a steady upward trend in recent years due to the increase of young consumer groups. [0003] Tea tree species, growth environment, and processing technology are the main factors affecting the flavor and quality of black tea, and processing technology is the basis for the formation of its quality characteristics. However, due to the influence of the green tea consumption market, except for a small number of famous and high-quality black teas that are raw materials i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12
Inventor 刘飞古成科唐晓波张厅王小萍王云张毅
Owner 四川省农业科学院茶叶研究所
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