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Baking method of black tea

A roasting method and technology for black tea, applied in the direction of tea processing before extraction, etc., can solve the problems of time-consuming and labor-intensive, tea leaves turning green, etc., and achieve the effect of reducing green turning, saving roasting time and power supply

Inactive Publication Date: 2019-02-22
厦门底蕴实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, traditional baking generally adopts charcoal roasting or electric roasting, and roasts at a temperature of about 100 degrees Celsius for more than 3 hours. Such charcoal roasting or electric roasting methods are not only time-consuming and labor-intensive; The tea leaves prepared by roasting will also have the problem of turning green

Method used

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  • Baking method of black tea
  • Baking method of black tea
  • Baking method of black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment A

[0038] A1: Withering and fermenting the black tea, and placing it in a heating container; heating up to 100 degrees Celsius, and keeping it warm for 15 minutes; raising the temperature of the heating container to 110 degrees Celsius, while irradiating it with mid-infrared rays (wavelength about 10 to 25 microns) ), keep warm for 20 minutes, take sample A1 and reserve it for observation.

[0039] A2: Withering and fermenting the black tea, and placing it in a heating container; raising the temperature to 100 degrees Celsius, and keeping it warm for 15 minutes; raising the temperature of the heating container to 110 degrees Celsius, while irradiating it with mid-infrared rays (wavelength about 10 to 25 microns) ), keep warm for 15 minutes, and take sample A2 for observation.

[0040] A3: Withering and fermenting the black tea, and placing it in a heating container; heating up to 100 degrees Celsius, and keeping it warm for 15 minutes; raising the temperature of the heating conta...

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PUM

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Abstract

The invention provides a baking method of black tea. The baking method comprises the following steps of S1, providing black tea after fixation and making of green leaves are performed, and placing theprovided black tea in a heating container; S2, heating the heating container to 100-115 DEG C, performing heat insulation for 15-45 minutes, and performing pumping for draining water and foreign flavour; S3, heating the heating container to 125-135 DEG C, besides, performing infrared radiation, and performing heat insulation for 20-45 minutes; and S4, heating the heating container to 145-155 DEGC, besides, performing infrared radiation to increase aroma, and performing heat insulation for 3-8 minutes.

Description

technical field [0001] The invention relates to a black tea baking method. Background technique [0002] At present, the production process of black tea generally includes four steps: withering, rolling, fermenting and drying. [0003] Withering: That is to fully spread the picked fresh leaves in the air, so that the water in the leaves can be evenly lost, and the leaves will naturally wither and wither. . [0004] Kneading: This step is an important part of improving the endoplasm. Moderately knead the tea juice to break the cells in the tea leaves, so that the tea polyphenols can contact with the oxygen in the air and undergo enzymatic oxidation, laying the foundation for the next fermentation. Conducive to the formation of black tea aroma. In layman's terms, kneading is the process of kneading withered leaves like kneading dough to form strips. [0005] Fermentation: The traditional fermentation method is to put the kneaded leaves in wooden barrels or bamboo baskets, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 翁启程洪丽
Owner 厦门底蕴实业有限公司