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Congou black tea and preparation method thereof

A technology for Gongfu black tea and black tea, which is applied to the field of Gongfu black tea and its preparation, can solve the problems of uneven dry tea and leaf bottom, poor fermentation, bitter taste, etc., and achieves low cost, good fermentation effect, and improved body. Effect

Inactive Publication Date: 2020-04-21
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of tea trees suitable for making Gongfu black tea, which have the characteristics of high enzyme activity and good fermentation performance. The Gongfu black tea made by traditional processing technology has a bright red soup, a sweet taste, and a bright red leaf bottom, but its aroma is insufficient. The tea tree varieties used to make oolong tea have their own unique aroma, and the tea produced has a high aroma, but its taste is bitter and astringent, and its fermentability is not good.
Manufacturers usually blend raw materials or semi-finished products from different regions and batches according to the quality requirements of product standards to reconcile the quality, but there will be unevenness in dry tea and leaf bottom

Method used

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  • Congou black tea and preparation method thereof
  • Congou black tea and preparation method thereof
  • Congou black tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparation of Gongfu Black Tea

[0027] (1) Withering: select the fresh leaves of Meizhan with one bud and two leaves to be placed in the withering tank, and at a temperature of 28° C., with a humidity of 82%, wither until the water content is 58%, so as to obtain the withered leaves of Meizhan;

[0028] (2) Juicing: place one bud and two leaves of Yunnan big leaf fresh leaves in the withering tank, and wither at a temperature of 28° C. and a humidity of 82% until the water content is 64% to obtain the withered leaves of Yunnan big leaf, and then the Mix the withered leaves of Yunnan big leaf with water at 8°C in a mass-volume ratio of 1:2 (g:mL), squeeze the juice, and filter with gauze to get the filtrate;

[0029] (3) Kneading: the withered leaves of Meizhan obtained in step (1) are in the mode of air pressure-light pressure-medium pressure-heavy pressure-air pressure at a speed of 35r / min in a 30-type rolling machine at 8°C. After kneading for 120min, add the filt...

Embodiment 2

[0037] Preparation of Gongfu Black Tea

[0038] (1) Withering: select the fresh leaves of narcissus with one bud and three leaves to be placed in the withering tank, and at a temperature of 25° C., with a humidity of 85%, wither until the water content is 56%, so as to obtain the withered leaves of narcissus;

[0039] (2) Squeeze the juice: place the single bud of the fresh leaf of the golden leaf in the withering tank, and at a temperature of 25° C., wither to a water content of 66% under the condition of 85% humidity to obtain the withered leaf of the golden leaf, and then wither the leaf of the golden leaf Mix it with water at 6°C in a mass-volume ratio of 1:6 (g:mL), squeeze the juice, and filter it with gauze to get the filtrate;

[0040] (3) Kneading: Knead the withered leaves of narcissus obtained in step (1) in the mode of air pressure-light pressure-medium pressure-heavy pressure-air pressure at a speed of 38r / min in a 30-type rolling machine at 4°C After 90min, add ...

Embodiment 3

[0048] Preparation of Gongfu Black Tea

[0049] (1) Withering: select Meizhan fresh leaves, one bud and one leaf to be placed in the withering tank, and at a temperature of 20° C., with a humidity of 70%, wither to a water content of 64%, to obtain Meizhan withered leaves;

[0050] (2) Juicing: Place the fresh leaves of Nanchuan large tea tree with one bud and four leaves in the withering tank, and wither at a temperature of 20° C. and a humidity of 70% until the water content is 60%, so as to obtain the withered leaves of Nanchuan large tea tree. Mix the withered leaves of Nanchuan big tea tree with water at 4°C in a mass-volume ratio of 1:10 (g:mL), squeeze the juice, and filter it with gauze to get the filtrate;

[0051] (3) Kneading: the withered leaves of Meizhan obtained in step (1) are in the mode of air pressure-light pressure-medium pressure-heavy pressure-air pressure at a speed of 32r / min in a 30-type rolling machine at 10°C. After kneading for 60min, add the filtr...

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Abstract

The invention relates to Congou black tea and a preparation method thereof, belonging to the technical field of tea processing. The method comprises the following five procedures: withering, juicing,rolling, fermenting and drying. According to the method, a tea tree variety which is rich in flower and fruit fragrance and is suitable for preparing Oolong tea and a tea tree variety which is high inpolyphenol substance content and enzyme activity and is suitable for preparing black tea are combined and used for processing the Congou black tea, so enzyme activity complementation is realized, theharmony of the Congou black tea in aroma and taste can be effectively improved, the finally prepared Congou black tea has the characters of high fragrance, sweetness and mellowness, and the problemsof dry tea and uneven tea dregs frequently occurring in the existing tea blending are solved. The method is simple and easy to operate, low in cost and suitable for expanded production.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to Gongfu black tea and a preparation method thereof. Background technique [0002] Black tea is one of the six traditional teas in my country, and it is also the most consumed tea product in the world, while Gongfu black tea is a unique traditional processed product in my country, which has the quality characteristics of red soup and red leaves. Traditional Gongfu black tea usually uses one bud with two and three leaves as the raw material, and after four processes of withering, rolling, fermenting and drying, it is made into raw tea, and then refined into commercial tea. [0003] There are many kinds of tea trees suitable for making Gongfu black tea, which have the characteristics of high enzyme activity and good fermentation performance. The Gongfu black tea made by traditional processing technology has a bright red soup, a sweet taste, and a bright red leaf bo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/18
CPCA23F3/06A23F3/08A23F3/18
Inventor 童华荣陆安霞孟庆丁阳平
Owner SOUTHWEST UNIVERSITY
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