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Black tea processing method

A processing method and technology of black tea, applied in tea treatment before extraction, etc., can solve the problems of poor tea quality and poor kneading effect, and achieve the effect of improving kneading effect, easy collection, and reasonable structure

Pending Publication Date: 2022-03-04
贵州雷山黄金叶茶业有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] A black tea processing method proposed by the invention solves the problems of poor kneading effect and poor tea quality in the prior art

Method used

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Embodiment Construction

[0035] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention.

[0036] refer to Figure 1-5 , a kind of black tea processing method, comprises the following steps:

[0037] S1. Withering: Control the temperature of the withering environment at 25-35°C and the humidity at 55%-65%. Spread the tea leaves on a bamboo sieve for withering. Turn the tea leaves every 30 minutes until the water content in the tea leaves is adjusted to 50-70%. ;

[0038] S2. Kneading: Put the withered tea leaves into the kneading device, and knead for 30 minutes. The kneading device includes a mounting plate 1, which is a hollow structure. The top of the mounting plate 1 is provided with a mounting groove 2, and the mounting groove 2 The inner side of th...

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Abstract

The invention relates to the technical field of black tea processing, in particular to a black tea processing method, aiming at the problems of poor rolling effect and poor tea quality in the prior art, the invention provides the following scheme: the method comprises the following steps: S1, withering: controlling the temperature of a withering environment to be 25-35 DEG C and the humidity to be 55-65%, spreading tea leaves on a bamboo sieve for withering, turning over the tea leaves once every 30 minutes, and turning over the tea leaves once every 30 minutes; the water content in the tea leaves is adjusted to 50-70%; s2, kneading: putting the withered tea leaves into a kneading device, and kneading for 30 minutes. The device is reasonable and stable in structure and easy to operate, not only effectively guarantees the processing quality of black tea, but also improves the twisting efficiency of tea leaves, and is easy to popularize and use.

Description

technical field [0001] The invention relates to the field of black tea processing, in particular to a black tea processing method. Background technique [0002] Black tea is named for its red tea soup and leaf background after brewing dry tea, and belongs to the category of fully fermented tea. After fermentation, the chemical reaction of tea polyphenols in black tea is reduced by more than 90%, and new components such as theaflavins and thearubigins are produced. [0003] The black tea in the prior art often needs to knead the tea leaves in the process of processing to destroy the leaf cell tissue in the withered tea leaves, but the existing kneading machine has a large volume, and the storage cylinder is placed on the kneading disc. Rotate in one direction, knead the tea, the effect of kneading is poor, and the efficiency of kneading is low. In the process of tea processing, tea frying often directly affects the quality of tea. Traditional tea is fried successfully at one...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 李世达
Owner 贵州雷山黄金叶茶业有限责任公司
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