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Processing method of black tea

A processing method and technology of black tea, applied in the field of black tea processing, can solve the problems of limiting the output of high-grade tea leaves and the difficulty of replicating manual processing methods, and achieve the effect of good promotion, almost color and uniform color

Inactive Publication Date: 2020-10-30
正安县金山茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Humans play a large role in manual processing, which makes it difficult to replicate manual processing methods, thus limiting the output of high-grade tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 of the present invention: a kind of processing method of black tea comprises the following steps: finishing, kneading, covering piles, frying, covering piles again, drying and aromatherapy.

[0024] Specifically include the following steps:

[0025] A. Fixing: Put the picked fresh leaves into the greening machine after sun-drying treatment. The fixing temperature is 55°C, and the fixing time is 60 minutes;

[0026] B. kneading: the tea leaves after finishing are put into a kneading machine and kneaded, and the kneading time is 15 minutes;

[0027] C. Ferment the tea leaves after kneading in a heap, the fermentation time is 8 hours, and keep the temperature of the tea leaves at 38-42 degrees Celsius during the heaping;

[0028] D. put the tealeaves after the heap into the green-fixing machine for frying, the frying time is 5min, and the frying temperature is 150°C;

[0029] E. Cover the roasted tea leaves for another 5 hours at 20-30°C;

[0030] F. Put th...

Embodiment 2

[0037] Embodiment 2 of the present invention: a kind of processing method of black tea is characterized in that: comprise the following steps: complete, knead, cover heap, stir-fry, cover heap again, dry and Titian.

[0038] Specifically include the following steps:

[0039] A. Fixing: Put the picked fresh leaves into the greening machine after sun-drying treatment. The fixing temperature is 65°C, and the fixing time is 40 minutes;

[0040] B. kneading: the tea leaves after finishing are put into a kneading machine and kneaded, and the kneading time is 20 minutes;

[0041] C. Ferment the tea leaves after kneading in a heap, the fermentation time is 12 hours, and keep the temperature of the tea leaves at 38-42 degrees Celsius during the heaping;

[0042] D. Put the tealeaves after covering the heap into the green-fixing machine for frying, the frying time is 8min, and the frying temperature is 120°C;

[0043] E. Cover the roasted tea leaves for another 3 hours at 20-30°C;

...

Embodiment 3

[0051] Embodiment 3 of the present invention: a kind of processing method of black tea comprises the following steps: finishing, kneading, covering piles, frying, covering piles again, drying and aromatherapy.

[0052] Specifically include the following steps:

[0053] A. Fixing: Put the picked fresh leaves into the greening machine after sun-drying treatment, the fixing temperature is 60°C, and the fixing time is 50 minutes;

[0054] B. kneading: the tea leaves after finishing are put into a kneading machine and kneaded, and the kneading time is 18 minutes;

[0055] C. Ferment the tea leaves after kneading in a heap, the fermentation time is 10 hours, and keep the temperature of the tea leaves at 38-42 degrees Celsius during the heaping;

[0056] D. Put the tealeaves after covering the heap into the green-fixing machine for frying, the frying time is 6min, and the frying temperature is 135°C;

[0057] E. Cover the roasted tea leaves for another 4 hours at 20-30°C;

[0058]...

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Abstract

The present invention discloses a black tea processing method which specifically comprises the following steps: enzyme deactivating: subjecting picked fresh leaves to sun-withering treatment and thenconveying the leaves into an enzyme deactivating machine to be subjected to enzyme deactivating at 55-65 DEG C for 40-60 min; rolling: putting the tea leaves subjected to enzyme deactivating into a rolling machine for rolling for 15-20 minutes; piling and fermenting the rolled tea leaves for 8-12 hours, and keeping the temperature of the tea leaves at 38-42 DEG C during piling; conveying the piledtea leaves into an enzyme deactivating machine to be stir-fried, wherein the stir-frying time is 5-8 min, and the stir-frying temperature is 120-150 DEG C; stacking the stir-fried tea leaves again for 3-5 hours at the temperature of 20-30 DEG C; F, putting the tea leaves which are piled again into a drying machine to be dried for 1.5 to 2.5 hours, wherein the drying temperature is 40 to 55 DEG C;and conveying the dried tea leaves into a fragrance improving machine for fragrance improvement, wherein the fragrance improving temperature is 90-100 DEG C, and the fragrance improving time is 5-10min. Compared with an existing mechanical processing method, the mechanical black tea processing method has the advantages that the quality of processed tea leaves is obviously improved, and thereforeenterprise income is increased.

Description

technical field [0001] The invention relates to a processing method of black tea, which belongs to the technical field of tea processing. Background technique [0002] Chinese people have the habit of drinking tea since ancient times, and the tea culture has been passed down for hundreds of thousands of years. The teas we often come into contact with in daily life are mainly green tea, black tea, white tea and Puer tea. Among the many teas, black tea is deeply loved by people because of its effects of refreshing and relieving fatigue, promoting body fluid and clearing heat, diuretic, anti-inflammatory, detoxifying, strengthening bones, anti-oxidation, delaying aging, nourishing and protecting the stomach, anti-cancer and relaxing blood vessels. [0003] The quality of black tea is mainly judged by grasping, seeing, smelling and tasting. The cords of high-quality black tea are relatively tight, and the ones that are heavy are better, and the shape is uniform and the color i...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 蔡智
Owner 正安县金山茶业有限公司
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