Post-fermented dark tea and processing method thereof

一种加工方法、黑茶的技术，应用在后发酵黑茶及其加工领域，能够解决没有茶叶产品或研究报道等问题，达到降低咖啡碱含量、耐存储、克服苦涩味的效果

Active Publication Date: 2021-11-02
QINGYUAN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red and light ratio of tooth leaves is a plant of the genus of red and light ratio of camellia. At present, there are no products or research reports on the use of red and light ratio of tooth leaves to prepare tea leaves

Method used

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  • Post-fermented dark tea and processing method thereof
  • Post-fermented dark tea and processing method thereof
  • Post-fermented dark tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] A processing method for fermented black tea after blending, comprising the following steps:

[0083] 1. Post-fermentation dark tea and tooth-leaf red and light ratio green tea are prepared sequentially as follows:

[0084] 1.1 The preparation of post-fermentation dark tea comprises the following steps:

[0085] (1) Picking of fresh tea leaves: at 8-9 am on a sunny day, use hand-picked young buds of small-leaved species of the Theaceae tea tree, one bud with one leaf, one bud with two leaves, one bud with three leaves, one bud with four leaves or one bud Fresh leaves of five leaves. You can choose according to the grade of tea.

[0086] (2) Complete. The pine wood fire and iron barrel are used for 5-15 minutes, until the tea leaves have no green or astringent taste.

[0087] The present invention adopts firewood iron bucket to finish greening, uses pine wood to burn fire, makes tea absorb the rosy fragrance of pine wood. Because it is an ordinary iron barrel, there ...

Embodiment 2

[0132] A processing method of blended tea, comprising the steps of:

[0133] 1. The preparation method of post-fermented dark tea and tooth leaf red and light green tea is the same as in Example 1.

[0134] 2. Evenly mix the post-fermented black tea and the tooth-leaf red-light ratio green tea in a weight ratio of 6:4 to obtain a blended tea product.

[0135] 3. Product inspection

[0136] 3.1 Inspection indicators and inspection are the same as in Example 1.

[0137] 3.2 Test results

[0138] The test results are shown in Table 5.

[0139] Table 5. Inspection indicators and inspection results of blended tea

[0140] index content index content Moisture content (%) 6.64 Flavonoids (%) 1.58 Water leaching (%) 48.73 Caffeine (%) 1.91 Tea polyphenols (%) 18.95 Theaflavins (%) 0.93 Amino acid (%) 2.10 Thearubigin (%) 2.37 Soluble sugar (%) 6.20 Theabrownin (%) 2.32 Catechin (%) 5.61

[0141] The results ...

Embodiment 3

[0143] A processing method for blending tea, comprising the steps of:

[0144] 1. The preparation method of post-fermented dark tea and tooth leaf red and light green tea is the same as in Example 1.

[0145] 2. Evenly mix the post-fermented black tea and the tooth-leaf red-light ratio green tea according to the weight ratio of 8:2 to obtain a blended tea product.

[0146] 3. Product inspection

[0147] 3.1 Inspection index and inspection are the same as in Example 1.

[0148] 3.2 Test results

[0149] The test results are shown in Table 6.

[0150] Table 6. Inspection indicators and inspection results of blended tea

[0151] index content index content Moisture content (%) 7.87 Flavonoids (%) 1.59 Water leaching (%) 45.12 Caffeine (%) 2.21 Tea polyphenols (%) 21.18 Theaflavins (%) 1.24 Amino acid (%) 2.37 Thearubigin (%) 3.16 Soluble sugar (%) 4.93 Theabrownin (%) 3.10 Catechin (%) 5.07

[0152] T...

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Abstract

The application of the invention is a divisional application of 201910006366.2. The invention belongs to the field of tea processing, and discloses post-fermented dark tea and a processing method thereof. The processing method of the post-fermented dark tea comprises the following steps: picking fresh tea leaves; performing fixation; performing rolling; performing baking; performing sorting; performing steaming in a cage; performing rolling again; performing drying again; and performing post-fermentation to obtain the post-fermented dark tea. According to the dark tea processing method, the processing technology is simplified, the processing time is shortened, and meanwhile, the advantages of storage resistance, mellow taste and long storage time of dark tea are kept.

Description

[0001] This application is a divisional application of the Chinese application with the application number 201910006366.2, the application date is January 4, 2019, and the invention title is "a blended tea and its processing method". technical field [0002] The invention belongs to the field of tea processing, and in particular relates to post-fermented dark tea and a processing method thereof. Background technique [0003] Dark tea is one of the main teas in China. It is a product made by picking new and old leaves of tea trees and making them through typical processes such as killing greens, rolling, fermenting (fermenting), and drying. It belongs to fully fermented teas. Compared with the green tea processing technology, the black tea processing technology includes the fermentation process. During the heap fermentation and post-fermentation period, the natural substances in the tea are transformed, forming a variety of color and aroma substances, so that the dark tea has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 陈金辉罗月红廖侦成穆小婷徐吉祥黄自通
Owner QINGYUAN POLYTECHNIC
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