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Preparation method of black tea

A technology of black tea and tea leaves, which is applied in the field of black tea preparation, can solve the problems of uneven drying process, etc., and achieve the effect of sweet and long-lasting taste, high sweet aroma, and complete red and bright leaf bottom

Pending Publication Date: 2021-06-18
福贡石月红茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a preparation method of black tea, which solves the problem of uneven drying in the prior art, and the obtained black tea soup has bright red color, high sweet aroma and good taste quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] S1), fresh leaf classification: the picked fresh leaves are ventilated to remove surface moisture in a cool environment, and then classified according to one bud with one leaf, one bud with two leaves and one bud with three leaves;

[0027] S2), withering: spread the fresh leaves of tea leaves on the bamboo mat with a thickness of 3 to 5 cm, and place the bamboo mat in a cool place to dry for 10 to 15 hours, and the withered water content is 30%, so it must wither Leaves; turn and dry once every two hours, a total of 15 to 20 times.

[0028] S3), kneading: the withered leaves are placed in a kneading machine and kneaded to strip shape, and the kneading time is 55 minutes; in the kneading process, a compound enzyme solution accounting for 2% of the tea quality is sprayed on the surface of the tea leaves, wherein in the compound enzyme solution, the enzyme The quality meter, mass concentration is 18%, and tealeaves is kneaded to have dark red tea juice to ooze out. The k...

Embodiment 2

[0037] S1), fresh leaf classification: the picked fresh leaves are ventilated to remove surface moisture in a cool environment, and then classified according to one bud with one leaf, one bud with two leaves and one bud with three leaves;

[0038] S2), withering: spread the fresh leaves of tea leaves on the bamboo mat with a thickness of 3 to 5 cm, and place the bamboo mat in a cool place to dry for 10 hours, and the withered water content is 20 to 40%. Leaves; turn and dry once every two hours, a total of 15 to 20 times.

[0039] S3), kneading: the withered leaves are placed in a kneading machine and kneaded to strip shape, and the kneading time is 50 minutes; in the kneading process, a compound enzyme solution accounting for 1% of the tea quality is sprayed on the surface of the tea leaves, wherein in the compound enzyme solution, the enzyme The mass meter, the mass concentration is 15%, and the tea leaves are kneaded until dark red tea juice is oozing out. The kneading mac...

Embodiment 3

[0047] S1), fresh leaf classification: the picked fresh leaves are ventilated to remove surface moisture in a cool environment, and then classified according to one bud with one leaf, one bud with two leaves and one bud with three leaves;

[0048] S2), withering: spread the fresh leaves of tea leaves on the bamboo mat with a thickness of 3 to 5 cm, and place the bamboo mat in a cool place to dry for 15 hours, and the withered water content is 20 to 40%. Leaves; turn and dry once every two hours, and turn and dry 5 times in total.

[0049] S3), kneading: the withered leaves are placed in a kneading machine and kneaded to strip shape, and the kneading time is 60 minutes; in the kneading process, a compound enzyme solution accounting for 3% of the tea quality is sprayed on the surface of the tea leaves, wherein in the compound enzyme solution, the enzyme The mass meter, the mass concentration is 20%, the tea leaves are kneaded until dark red tea juice is oozing out. The kneading...

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PUM

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Abstract

The invention relates to the technical field of tea processing, in particular to a preparation method of black tea. The preparation method of the black tea comprises the following steps: S1, grading fresh leaves; S2, withering, wherein the water content of withered leaves is 20-40%, and withered leaves are obtained; S3, rolling: rolling the withered leaves into strips in a rolling machine; S4, fermenting: stacking and fermenting the rolled tea leaves for 12-18 hours; S5, performing primary stir-frying: obtaining primary stir-fried leaves, and performing natural cooling; S6, re-frying until the water content is 6-9%; S7, increasing aroma; S8, sorting: removing broken leaves and impurities in the tea leaves; and S9, packaging, and placing at room temperature for 10-15 days to obtain a black tea finished product. Aiming at the defects in the prior art, the invention provides a preparation method of a black tea, the problem of non-uniform drying in the prior art is solved, and the obtained black tea is red and bright in soup color, highly sweet in fragrance and good in taste.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing black tea. 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. 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, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were 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. [0003] The traditional black tea processing method is made after fermentation and drying. ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 李冬
Owner 福贡石月红茶业有限责任公司