Raw tea processing method capable of completely eliminating raw dark green tea bitterness

A processing method, the technology of black hair tea, applied in tea treatment before extraction, etc., can solve the problems of complex process, high operation skill requirements, and inability to adapt to industrialized mass production, and achieve the effect of eliminating bitterness and simple process

Inactive Publication Date: 2019-11-12
安化山春堂茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process is complex and requires high operating skills, which cannot meet the needs of industrialized mass production, and cannot completely eliminate the bitterness and astringency in tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0021] Embodiment 1: A processing method of black hair tea that can completely eliminate the bitterness and astringency of black hair tea, including greening, greening, kneading, pile fermentation and drying, and a second greening after the rolling step, after the second greening Do a second knead.

[0022] Further, before the drying step, cooling is performed for the first time, initial drying, cooling for the second time, re-drying, and cooling for the third time.

Embodiment approach 2

[0023] Embodiment 2: A processing method of black hair tea that can completely eliminate the bitterness and astringency of black hair tea. The following steps are taken: spreading green → finishing → kneading → second finishing → second rolling → stacking → constant temperature fermentation → first cooling →Initial drying→Second time cooling→Re-drying→Third cooling→Charcoal roasting to enhance fragrance.

[0024] Further, the drying time is 23-25 ​​hours, preferably 24 hours. Stand green for 23-25 ​​hours, fresh leaves can be fully oxidized, significantly reducing the bitterness of tea. Less than 20 hours, the bitterness and astringency will increase significantly, and more than 26 hours, the fresh leaves will become dry and red.

[0025] For the finishing, the pot temperature is controlled at 350°C-370°C, preferably 360°C. It can ensure that the tea leaves are effectively killed without burning the leaves.

[0026] The kneading time is 13-18 minutes, preferably 15 minutes....

Embodiment 1

[0037] Embodiment 1: A kind of raw tea processing method that can thoroughly eliminate the bitterness and astringency of black hair tea is carried out according to the following steps: a. Pick the alpine spring tea with an altitude of 600m-800m with one bud and one leaf to two leaves, or one bud with two leaves to three leaves For high mountain tea with leaves of more than 600m, b. spread green for 23-25 ​​hours, c. finish greening, control the pot temperature at 350°C, d knead, the time is 13-15 minutes, e. second greening, control pot temperature at 190°C ℃-210℃, f. Kneading for the second time, the time is 18-19 minutes, g. Heap fermentation, the temperature in the heap is controlled at 50℃-80℃, the time is 20-24 hours, h. Drying, using smokeless charcoal The moisture content of fire roasting is within 8%.

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PUM

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Abstract

The invention discloses a raw tea processing method capable of completely eliminating raw dark green tea bitterness, and relates to a tea processing method, in particular to a processing method of rawdark green tea. The processing method includes the steps of tea standing, killing out, rolling, pile fermentation and drying, the special feature of the processing method is that secondary killing out is carried out after the rolling step, and secondary rolling is carried out after the secondary killing out. According to the raw tea processing method capable of completely eliminating the raw darkgreen tea bitterness, unexpected technical effects are achieved, the raw dark green tea bitterness is completely eliminated, the problem that people want to solve for a long time but still is not solved is solved, the process is simple, and the processing method is not restricted by human operation skills, and can adapt to industrial mass production.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a black tea processing method. Background technique [0002] Bitterness is a common characteristic of tea. As the saying goes, there is no tea without bitterness and astringency. However, as a high-quality black tea, what people pursue is a sweet and mellow taste. In order to make dark tea have such a sweet and mellow taste, long-term aging is always adopted to forge this elegant quality with time. But long-term aging is not the best choice for a production enterprise. Therefore, people have made some explorations in eliminating the bitterness and astringency of black tea, mainly in the following aspects: First, softening-twisting-baking the black tea before making dark tea products can significantly reduce the bitterness and shorten the aging of the product The time is 2-3 years, but the production cost is significantly increased; the second is to carry out multiple cold and hot fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 邓军华阎峰邓于哲阎俊唐向辉
Owner 安化山春堂茶业有限公司
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