Special dark tea processing method

A processing method and technology of black tea, which is applied in the field of special black tea processing, can solve the problems of bitter taste and poor quality of tea

Pending Publication Date: 2020-06-16
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the past, the tea made from it in summer was bitter and astringent, and the quality was not good, so it was not picked in the way of growing awnings. In recent years, ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Raw material harvesting of purple buds and leaves: the unique geographical environment in Southwest Guangxi and the influence of strong light will produce staged purple buds and leaves, no pests and diseases, one bud and two leaves;

[0016] (2) Finishing: Put the raw materials of purple buds and leaves into the drum fixing machine, and fix them at a low temperature of 180-200°C. The degree of finishing is that the leaves are soft and the leaves turn dark green;

[0017] (3) kneading: put the green leaves of step (2) into a kneading machine to knead, knead into strips and have a small amount of tea juice overflow;

[0018] (4) initial drying: step (3) kneading leaves and initial drying 4-5 into dry;

[0019] (5) Constant temperature and humidity stacking: the raw materials after the initial drying in step (4) are piled up while hot, and the stacking temperature is controlled in the range of 45-50°C until the bottom of the leaf is completely transformed into black; ...

Embodiment 2

[0024] (1) Harvesting of purple buds and leaves raw materials: the unique geographical environment in Southwest Guangxi and the influence of strong light will produce purple buds and leaves in stages, and there will be no pests and diseases, one bud and one leaf;

[0025] (2) Finishing: Put the raw materials of purple buds and leaves into the drum fixing machine, and fix them at a low temperature of 180-200°C. The degree of finishing is that the leaves are soft and the leaves turn dark green;

[0026] (3) kneading: put the green leaves of step (2) into a kneading machine to knead, knead into strips and have a small amount of tea juice overflow;

[0027] (4) initial drying: step (3) kneading leaves and initial drying 4-5 into dry;

[0028] (5) Constant temperature and humidity stacking: the raw materials after the initial drying in step (4) are stacked while they are hot, and the stacking temperature is controlled in the range of 45-50°C, and the unique mellow aroma is emitted,...

Embodiment 3

[0033] (1) Raw material harvesting of purple buds and leaves: the unique geographical environment in Southwest Guangxi and the influence of strong light produce staged purple buds and leaves;

[0034] (2) Finishing: Put the raw materials of purple buds and leaves into the drum fixing machine, the fixing temperature is 180-200°C, it is advisable to kill ripe and thoroughly;

[0035] (3) kneading: put the green leaves of step (2) into a kneading machine to knead, knead into strips and have a small amount of tea juice overflow;

[0036] (4) initial drying: the step (3) is kneaded and the leaves are first dried, and the tea leaves are soft but not sticky;

[0037] (5) Constant temperature and humidity stacking: the raw materials after the initial drying in step (4) are piled up while hot, and the stacking temperature is controlled in the range of 45-50°C until the bottom of the leaf is completely transformed into black;

[0038] (6) Autoclave: Autoclave a certain number of grams ...

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PUM

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Abstract

The invention discloses a special dark tea processing method, which comprises the following steps: carrying out water-removing, rolling, primary drying, constant-temperature pile fermentation, autoclaving and aging on purple buds and leaves of tea trees to obtain dark tea, wherein the constant-temperature pile fermentation solves the problems of sour taste caused by excessive pile fermentation andgreen and astringent taste caused by insufficient pile fermentation, so that tea polysaccharides in the purple bud leaf finished product tea are effectively increased, and the taste, aroma and colorare obviously improved; after being aged for about half a year, the soup is thicker, has an aged flavor and has special fragrance. According to the invention, a purple bud leaf product, namely the special dark tea, is developed, the purple bud leaf raw material is fully utilized, the waste of the raw material in summer is avoided, the method has important significance for increasing the income oftea growers and adjusting the tea industry structure, and the innovation of the tea industry and health-care industry fusion mode is promoted.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of characteristic dark tea. Background technique [0002] The formation and accumulation of purple buds and leaves of tea trees are closely related to the growth environment of tea trees. The green tea production in southwestern Guangxi from May to August can reach more than 40% of the annual output. Staged purple buds and leaves, some tea trees sprout and grow faster and are easy to form purple buds and leaves, and their anthocyanin content is higher. [0003] In the past, the tea made from it tasted bitter and of poor quality in summer, so it was not picked in the way of growing awnings. In recent years, with the deepening of scientific research, the medical and health functions of anthocyanins, the main component of the purple buds and leaves of tea trees, have been discovered. was gradually proven. Anthocyanins are a kind of water-solu...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/12A23F3/08
Inventor 刘汉焱陈海生梁光志罗莲凤冯红钰李子平莫小燕冯兰覃仁源吴玲玲
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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