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Method for preparing cooked fragrant insipidity and moist Yunnan black tea

A production method, the technology of Dianhong tea, which is applied in tea treatment before extraction, etc., can solve the problems of cold turbidity, poor quality of black tea, impurities, etc., and achieve the effect of reducing cold turbidity, long aftertaste, and sweet tongue

Inactive Publication Date: 2019-05-17
字联铭 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the field of black tea processing, there are three technical problems that have existed for a long time. One is that the soup color of black tea is not bright enough (red bright), the second is that the gold ring on the edge of the bowl is not bright enough, and the third is that there is a milky "cold turbidity" phenomenon after cooling.
Regarding the third question, most technical personnel in the field and most black tea lovers believe that the phenomenon of "cold turbidity" is normal. Theaflavin, thearubigin, theabrownin, caffeine and them are in a free state at high temperature, but as the temperature drops, they will show colloidal characteristics through association, but for consumers who are new to black tea If you say that, you will mistakenly think that the quality of black tea is not good, resulting in impurities after soaking.

Method used

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  • Method for preparing cooked fragrant insipidity and moist Yunnan black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) Tea picking: Picking Fengqing big-leaf tea in March, picking fresh tea leaves with one bud and one leaf, and one bud and two leaves; the fresh leaves of Yunnan big-leaf tea tree contain high tea polyphenols, and the content of catechins Accounting for 70% of the total amount of tea polyphenols, it is the best product for making black tea;

[0036] 2) Withering: Naturally wither the fresh tea leaves picked in step 1) until the water content of the withered leaves is 52%;

[0037] 3) Shaking green: Use a green shaking machine to shake green green. For the first shake, the speed is 10r / min, the time is 20min, and the temperature is 20°; then stand still for 30min, the site temperature is 25°C, and the relative humidity is 95%;

[0038] Shake the green again, the speed is 20r / min, the time is 15min, the temperature is 20°; then stand for 30min, the site temperature is 25°C, and the relative humidity is 95%;

[0039] Shake blue or green for the third time, the rotating s...

Embodiment 2

[0046] 1) Tea picking: Picking Fengqing big-leaf tea in April, picking fresh tea leaves with one bud and one leaf, and one bud and two leaves; the fresh leaves of Yunnan big-leaf tea tree contain high tea polyphenols, and the content of catechins Accounting for 70% of the total amount of tea polyphenols, it is the best product for making black tea;

[0047] 2) Withering: Naturally wither the fresh tea leaves picked in step 1) until the water content of the withered leaves is 58%;

[0048] 3) Shaking green: Use a green shaking machine to shake green green. For the first shake, the speed is 10r / min, the time is 20min, and the temperature is 20°; then stand still for 30min, the site temperature is 25°C, and the relative humidity is 95%;

[0049] Shake the green again, the speed is 20r / min, the time is 15min, the temperature is 20°; then stand for 30min, the site temperature is 25°C, and the relative humidity is 95%;

[0050] Shake blue or green for the third time, the rotating s...

Embodiment 3

[0057] 1) Tea picking: picking Menghai big-leaf tea in March, picking fresh tea leaves with one bud and one leaf, and one bud and two leaves; the fresh leaves of Yunnan big-leaf tea trees contain high tea polyphenols, and the content of catechins Accounting for 70% of the total amount of tea polyphenols, it is the best product for making black tea;

[0058] 2) Withering: Wither the fresh tea leaves picked in step 1) through the withering tank until the water content of the withered leaves is 55%;

[0059] 3) Shaking green: Use a green shaking machine to shake green green. For the first shake, the speed is 10r / min, the time is 20min, and the temperature is 20°; then stand still for 30min, the site temperature is 25°C, and the relative humidity is 95%;

[0060] Shake the green again, the speed is 20r / min, the time is 15min, the temperature is 20°; then stand for 30min, the site temperature is 25°C, and the relative humidity is 95%;

[0061] Shake blue or green for the third tim...

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Abstract

The invention relates to a method for preparing cooked fragrant insipidity and moist Yunnan black tea. The method comprises the following steps of 1) picking tea; 2) withering; 3) shaking; 4) refrigerating; 5) manual-shaking; 6) twisting; 7) fermenting; 8) passing a hot pan. The invention provides a processing method for the Yunnan black tea which can increase the redness of the Yunnan black tea,improve the golden circle brightness of a bowl edge, reduce the cold turbidity phenomenon and make the black tea have the special tastes of a cooked flavor, a rock rhyme and insipidity and moist through the above process innovation.

Description

technical field [0001] The invention belongs to the technical field of black tea production, and in particular relates to a method for making Dian black tea with a ripe aroma and a clear and moisturizing taste. Background technique [0002] Black tea is the second largest tea family in my country, but it was not until the Qing Dynasty that the Dianhong Gongfu tea produced in Yunnan was created in 1938. The first batch of tea was exported to London, England, and was loved by the Queen of England. [0003] Yunnan Dayezhong tea is a well-known fine tea tree variety in China, mainly including Mengku Dayezhong (also known as Dahei Tea), Fengqing Dayezhong and Menghai Dayezhong, etc. Fengqing big-leaf tea, also known as Fengqing long-leaf tea, is produced in Fengqing County, Yunnan Province. It is mainly distributed in western and southern Yunnan tea areas. It was approved as a national-level fine variety in 1984 and is the preferred raw material for making Dianhong tea. In 1939,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
Inventor 字联铭韩凤昌
Owner 字联铭
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