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Processing method of ancient tea tree black tea

A processing method and tea tree technology are applied in the processing field of ancient tea tree black tea, which can solve the problems such as the need to improve the taste of black tea.

Pending Publication Date: 2021-04-30
安顺市西秀区岩腊红顺种养殖农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of black tea prepared by the current tea-making process still needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method of ancient tea tree black tea, comprising the following steps:

[0027] (1) Tea picking: choose fresh leaves with one bud and two leaves, or one bud and one leaf. When picking, the buds and leaves must be complete and fresh, and they should be picked in the morning on a sunny day, after the dew has dried;

[0028] (2) Spreading: spread the picked buds and leaves on the bamboo strips for 1 hour, and lightly turn them every half an hour. When spreading, the bamboo strips need to be placed in a ventilated place or artificially formed On the air duct, the ventilation rate is 2.0L / min, and the airing thickness is 8cm;

[0029] (3) Withering: Put the tea leaves that have been spread out to dry in the wilting tank to wither until the moisture content is 60%;

[0030] (4) Kneading: adding enzymatic solution for kneading, kneading machine power is 2000W, frequency is 40r / min, kneading for 50min;

[0031] (5) Fermentation: Transfer the kneaded tea into the f...

Embodiment 2

[0042] A processing method of ancient tea tree black tea, comprising the following steps:

[0043] (1) Tea picking: choose fresh leaves with one bud and two leaves, or one bud and one leaf. When picking, the buds and leaves must be complete and fresh, and they should be picked in the morning on a sunny day, after the dew has dried;

[0044] (2) Spreading: spread the picked buds and leaves on the bamboo strips for 2 hours, and lightly turn them every half an hour. When spreading, the bamboo strips need to be placed in a ventilated place or artificially formed On the air duct, the ventilation rate is 1.9L / min, and the airing thickness is 10cm;

[0045] (3) Withering: put the air-dried tea leaves in the withering tank and wither until the moisture content is 62%;

[0046] (4) Kneading: add enzymatic solution for kneading, kneading machine power is 2200W, frequency is 50r / min, kneading for 35min;

[0047] (5) Fermentation: Transfer the kneaded tea into the fermentation room for ...

Embodiment 3

[0058] A processing method of ancient tea tree black tea, comprising the following steps:

[0059] (1) Tea picking: choose fresh leaves with one bud and two leaves, or one bud and one leaf. When picking, the buds and leaves must be complete and fresh, and they should be picked in the morning on a sunny day, after the dew has dried;

[0060](2) Spreading: spread the picked buds and leaves on the bamboo strips for 3 hours, and lightly turn them every half an hour. When spreading, the bamboo strips need to be placed in a ventilated place or artificially formed On the air duct, the ventilation rate is 1.5L / min, and the airing thickness is 12cm;

[0061] (3) Withering: Put the air-dried tea leaves in the withering tank to wither until the moisture content is 65%;

[0062] (4) Kneading: adding enzymatic solution for kneading, kneading machine power 2500W, frequency 60r / min, kneading 20min;

[0063] (5) Fermentation: Transfer the kneaded tea into the fermentation room for fermentat...

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PUM

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Abstract

The invention discloses a processing method of ancient tea tree black tea. The processing method comprises the following steps: (1) picking tea leaves; (2) performing spreading and airing; (3) performing withering; (4) performing rolling; (5) performing fermenting; (6) performing air cooling; (7) performing drying; (8) improving fragrance. Through three times of fermentation, the taste of the black tea is guaranteed, the black tea is fresh, sweet and mellow in taste, through three times of drying, the fragrance of the black tea is stronger, through air cooling operation after fermentation, the subsequent fermentation degree is effectively reduced, the adverse effect of excessive fermentation on the quality of water tea leaves is reduced, and by adopting an oxygen introduction fermentation method, the fermentation time of traditional black tea is greatly shortened, and the labor cost is saved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of ancient tea tree black tea. Background technique [0002] As the country of origin of tea, China is the birthplace of black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical components in fresh leaves changed greatly, and tea polyphenols were reduced by 90%. Above, new components such as theaflavins and thearubigins have been produced. Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Black tea is a fully fermented tea, which is made from suitable new shoots of tea trees as raw materials and refined through a series of processes such as withering, rolling (cutting), fermentation, and drying. But, the mouthfeel of black tea that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/12A23F3/08
Inventor 陈永涛
Owner 安顺市西秀区岩腊红顺种养殖农民专业合作社
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