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Preparation method of black tea

A technology for black tea and tea leaves, which is applied in the field of black tea preparation, can solve problems such as inability to meet the needs of beverages, and achieve the effects of mellow taste, improved taste, and increased concentration of tea soup

Inactive Publication Date: 2019-08-13
广西南宁尊茗茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, black tea also contains substances such as anthocyanins, caffeine, and tea polyphenols. These substances are the cause of the bitter taste of black tea, which cannot meet the beverage needs of more people.

Method used

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  • Preparation method of black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Put 10 kilograms of tea tree fresh leaves into the withering tank to wither, blow hot air into the withering tank, control the temperature of the withering tank at 35°C, and complete withering in 12 hours. Put the withered tea leaves into the kneading machine, mix them evenly and knead them into strips, take out the kneaded tea leaves from the kneading machine, put them into bamboo rafts, spread them to a thickness of 8cm, cover them with a damp cloth and put them in the fermentation room to keep Temperature 24 ℃, air humidity 92%, ferment for 5 hours. After the tea leaves are fermented, use a tea dryer to dry the tea leaves at a temperature of 85° C. for 20 minutes. The dried tea leaves have a sweet and mellow tea fragrance and can be packaged.

Embodiment 2

[0021] Put 10 kilograms of tea tree fresh leaves into the withering tank to wither, blow hot air into the withering tank, control the temperature of the withering tank at 35°C, and complete withering in 12 hours. Put the withered tea into the kneading machine, mix them evenly and knead them into strips, take out the kneaded tea leaves from the kneading machine, add 1 kg of rambutan enzymatic extract and 0.5 kg of cranberry enzymatic extract The rambutan enzymatic hydrolysis extract is a product obtained by enzymatic hydrolysis of rambutan pulp, and the cranberry enzymatic hydrolysis extract is a product obtained by enzymatic hydrolysis of cranberry pulp. The specific preparation method of Dan enzymolysis extract is: take 1 kilogram of rambutan pulp and add 1 times the weight of water to make a pulp, add cellulase and pectinase, a total of two enzymes, the total amount of the above two enzymes is 0.03 kg , enzymatically hydrolyzed at 60°C for 3 hours to obtain the product; the ...

Embodiment 3

[0023] Put 10 kilograms of tea tree fresh leaves into the withering tank to wither, blow hot air into the withering tank, control the temperature of the withering tank at 36°C, and complete withering in 10 hours. Put the withered tea into the kneading machine, mix them evenly and knead them into strips, take out the kneaded tea leaves from the kneading machine, add 1.5 kg of rambutan enzymatic extract and 1 kg of cranberry enzymatic extract The rambutan enzymatic hydrolysis extract is a product obtained by enzymatic hydrolysis of rambutan pulp, and the cranberry enzymatic hydrolysis extract is a product obtained by enzymatic hydrolysis of cranberry pulp. The specific preparation method of Dan enzymolysis extract is: take 1 kilogram of rambutan pulp and add 1 times the weight of water to make a pulp, add cellulase and pectinase, a total of two enzymes, the total amount of the above two enzymes is 0.04 kg , enzymatically hydrolyzed at 60°C for 3 hours to obtain the product; the ...

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Abstract

The invention belongs to the field of tea processing, and particularly relates to a preparation method of black tea. The preparation method of the black tea comprises the steps of withering, rolling,fermenting and drying tea tree bud leaves serving as the tea raw material, wherein the withering temperature is 35-38 DEG C, the withering time is 8-12 hours, the fermentation temperature is 24-30 DEGC, the fermentation time is 3-5 hours, and the relative humidity of air in the fermentation process is 90% or above. The black tea prepared through the preparation method is reddish brown, yellow redand bright in color, free of obvious bitter, mellow in taste and capable of meeting the requirements of public populations for black tea.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a method for preparing black tea. Background technique [0002] Black tea is the most consumed tea in the world. It has a strong and mellow taste. It is mild in nature, strong in compatibility, and has the characteristics of red soup and red leaves, sweet and mellow, and is widely loved by people. In recent years, with the further expansion of the black tea market in our country, the black tea products on the market are becoming more and more diversified. Different from the consumption taste of strong and fresh black tea in western countries, Chinese black tea consumers prefer mellow black tea. [0003] Black tea is rich in carotene, vitamins, calcium, potassium, amino acids 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, thear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/14A23F3/12A23F3/06A23F3/40
CPCA23F3/06A23F3/08A23F3/12A23F3/14A23F3/405
Inventor 陈海荣
Owner 广西南宁尊茗茶叶有限公司
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