Black tea manufacturing method

A production method and technology of black tea, which is applied in tea treatment before extraction, etc., can solve problems such as tea leaves are prone to sour taste, watery taste, and soup color is not bright enough, so as to achieve stronger and purer tea aroma and prevent watery taste , fresh taste effect

Inactive Publication Date: 2019-01-15
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

[0005] The purpose of the present invention is to solve the technical problems that the existing black tea leaves have a stuffy taste in the fermentation ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of black tea, fresh leaves are picked and prepared through the processes of withering, rolling, fermenting, initial drying and re-drying, and the specific steps are as follows:

[0029] A. Picking of fresh leaves: use the picking method to pick bud tips, super-grade leaves, and first-grade leaves of fresh tea leaves that are thick, tender and uniform without casualties, and are classified and picked;

[0030] B. Withering: Spread the fresh tea leaves in the withering tank, first place them in a room with a temperature of 24°C and a relative humidity of 60% to wither naturally for 10 hours until the tea stalks and leaves are soft and the green grass disappears and emits a delicate fragrance; then place them at 10 am. Before hours or after 16:00 in the evening, wither in the sun for 20 minutes until the tea leaves are warm enough to knead, and the thickness of the withered tea leaves is 8cm;

[0031] C, kneading: put the withered tea leaves in...

Embodiment 2

[0042] A kind of preparation method of black tea, fresh leaves are picked and prepared through the processes of withering, rolling, fermenting, initial drying and re-drying, and the specific steps are as follows:

[0043] A. Picking of fresh leaves: use the picking method to pick bud tips, super-grade leaves, and first-grade leaves of fresh tea leaves that are thick, tender and uniform without casualties, and are classified and picked;

[0044] B. Withering: Spread the fresh tea leaves in the withering tank, first place them in a room with a temperature of 25°C and a relative humidity of 70% to wither naturally for 6 hours, until the tea stalk leaves are soft and the green grass disappears and emits a delicate fragrance; then put them at 10 am. Before hours or after 16:00 in the evening, wither in the sun for 15 minutes until the tea leaves are warm enough to knead, and the thickness of the withered tea leaves is 6cm;

[0045] C, kneading: put the withered tea leaves into the ...

Embodiment 3

[0056] A kind of preparation method of black tea, fresh leaves are picked and prepared through the processes of withering, rolling, fermenting, initial drying and re-drying, and the specific steps are as follows:

[0057] A. Picking of fresh leaves: use the picking method to pick bud tips, super-grade leaves, and first-grade leaves of fresh tea leaves that are thick, tender and uniform without casualties, and are classified and picked;

[0058] B. Withering: Spread the fresh tea leaves in the withering tank, first place them in a room with a temperature of 25°C and a relative humidity of 80% to wither naturally for 15 hours, until the tea stalk leaves are soft and the green grass disappears and emits a delicate fragrance; then put them in the morning Before 10:00 or after 16:00 in the evening, wither in the sun for 10 minutes until the tea leaves are warm enough to knead, and the thickness of the withered tea leaves is 5 cm;

[0059] C, kneading: put the withered tea leaves in...

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PUM

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Abstract

The invention relates to the technical field of tea processing, and specifically relates to a black tea manufacturing method. The manufacturing method comprises following steps: naturally withering fresh tea leaves for 6 to 15 hours in a room with a relative humidity of 60-80% at a temperature of 24 to 25 DEG C; after tea stalks and leaves become soft, the grass smell disappears, and light fragrance is generated, paving the tea leaves, drying the tea leaves in the sun for 10 to 20 minutes, starting to roll tea leaves when the tea leaves are still warm; rolling the tea leaves for 60 to 90 minutes until the strips of tea leaves are uniform and neat and the strip forming rate is 80% or more; after the tea gives off light fragrance, and carrying out fermentation at a fermentation chamber witha humidity of 90% or more at a temperature of 25 DEG C. In fermentation, the thickness of paved tea is not more than 10 cm, the fermentation temperature is not higher than 28 DEG C; after fermentation, the spicy grass smell disappears, the green color of tea leaves is turned into a yellow-green, yellow-red, or red color, light fragrance is generated, the fermentation time is 3 to 4 hours; in primary baking, the baking temperature is 105 DEG C, the water content is reduced to 10 to 20%; then the tea leaves are paved for 8 to 10 hours, then secondary baking is performed, the secondary baking temperature is 80 to 90 DEG C, the water is radically removed, and the secondary baking time is 30 minutes.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a method for making black tea. Background technique [0002] Black tea is named for its red tea soup and leaves after brewing dry tea. Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. During the fermentation process of black tea, the chemical reaction of polyphenols makes the chemical components in the fresh leaves change greatly, producing theaflavins, thearubigins and other components, and its aroma is significantly increased compared with fresh leaves, forming the unique color and aroma of black tea. ,taste. Black tea can help gastrointestinal digestion, promote appetite, diuretic, eliminate edema, and strengthen heart function. The "rich flavonoids in black tea can eliminate free radicals, have an anti-acidification effect, and ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 胡尚军阳长锋
Owner 广西正道茶业有限公司
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