Novel variable temperature fermentation preparation process for black tea
A technology of variable temperature fermentation and preparation process, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of single tea product structure and low conversion rate of scientific and technological achievements, so as to achieve red and bright soup color, tender and sweet aroma, fresh taste, and fresh and mellow taste. Effect
Inactive Publication Date: 2020-09-04
华容县胜峰茶业有限公司
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Problems solved by technology
Tea is also one of the main economic crops in China and is the pillar of agricultural economy in many places in my country. However, there are still problems such as single tea product structure and low conversion rate of scientific and technological achievements. It is urgent to promote technological upgrading and product upgrading
Method used
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Experimental program
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Embodiment
[0009] The first is raw material picking. Select the fine original leaves with one bud and one leaf to one bud and three leaves picked from willow leaf species and purple bud leaf tea trees, remove impurities and old leaves, etc., and select defective products with missing leaves and insufficient freshness. The second step is the withering of fresh leaves. After the fresh leaves are picked, they are selected and graded, and withered by indoor temperature control. The room temperature is maintained at 33°C through the digital blast system, and the temperature and air volume during withering are strictly controlled. During the withering process, the thickness of the leaves is 8cm , and turn the leaves every 30 minutes to help accelerate withering, and the withering time is controlled within 6h to 6.5h. The third step is tea rolling. During the kneading process, the temperature of the kneading room is controlled at 25°C, and the relative humidity is 85%. The kneading is carried...
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The invention discloses a novel variable temperature fermentation preparation process for black tea. The preparation process comprises the following main steps: after fresh leaves are picked, selection and grading are performed, withering is performed by indoor temperature control, and rolling is performed in a specific rolling room; fermentation is performed by the process of variable temperaturefermentation, temperature adjustment is strictly controlled, and humidity is kept above 90%; fermented raw materials are dried by a dryer, and dried by primary firing and final firing; the final fired tea leaves are fully cooled, and subjected to fragment enhancing by a fragment enhancer; the tea raw materials obtained by fragment enhancing are graded again, and packaged and stored according to the grading. Tea prepared by the method has higher content of theaflavins, and has the quality characteristics of being tender, sweet and fresh in aroma, red and bright in soup and fresh and mellow intaste. Theoretical support is provided for processing and production of the black tea and enriching tea products.
Description
technical field [0001] The invention belongs to the field of tea production, and in particular relates to a novel temperature-variable fermentation preparation process for black tea. Background technique [0002] China is the hometown of tea. In my country, tea has become a necessity in people's daily life. Tea culture has a history of at least 4,000 years. Tea is also one of the main economic crops in China and is the pillar of the agricultural economy in many places in my country. However, there are still problems such as single tea product structure and low conversion rate of scientific and technological achievements. It is urgent to promote technological upgrading and product upgrading. The quality of tea is not only affected by the raw materials of fresh leaves, but also determined by the processing technology. [0003] Black tea belongs to one of the six major teas in China and belongs to fermented tea. Because the tea soup and tea color are mainly black tea after ...
Claims
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IPC IPC(8): A23F3/08A23F3/12A23F3/06
CPCA23F3/06A23F3/08A23F3/12
Inventor 杨建昊毛猛
Owner 华容县胜峰茶业有限公司