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Production method of composite fragrant black tea

A production method, the technology of fragrant black tea, applied in tea treatment before extraction, climate change adaptation, etc., can solve the problems of insufficient persistence and inability to adapt to aroma substances, so as to promote water evaporation and redistribution, increase fresh taste, increase The effect of complex floral fragrance concentration and persistence

Pending Publication Date: 2022-06-07
宜宾市申酉辰明威农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the purpose of the present invention is to propose a method for producing compound fragrant black tea, so as to solve the problem that the persistence of aroma substances is not enough after black tea is soaked, so that it cannot meet the needs of people who need long-lasting aroma.

Method used

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  • Production method of composite fragrant black tea

Examples

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Effect test

Embodiment 1

[0039] A method for producing compound fragrant black tea, comprising the following steps:

[0040] Step 1, raw material selection: select the fresh tea leaves of one bud and one leaf of 108 varieties of Chinese tea. The quantity is 3 kg.

[0041] Step 2: Withering and Shaking: Spread the fresh tea leaves evenly and thinly on a special drying rack for drying. After drying, the fresh tea leaves are shaken and withered alternately by a shaker.

[0042] Among them, shake green for 1 hour at room temperature and wither for 12 hours.

[0043] Step 3, rolling: rolling the fresh tea leaves after withering and shaking.

[0044] The specific processing steps of kneading are as follows: light kneading for 20 minutes, heavy kneading for 45 minutes and light kneading for 30 minutes.

[0045] Step 4: Fermentation: fermenting the rolled fresh tea leaves.

[0046] Among them, the processing time of fermentation was 5 hours.

[0047] Step 5, drying: drying the fermented fresh tea leaves....

Embodiment 2

[0051] A method for producing compound fragrant black tea, comprising the following steps:

[0052] Step 1. Selection of raw materials: One bud and two leaves of the Chinese tea variety 302 are selected as fresh tea leaves. The quantity is 6 kg.

[0053] Step 2: Withering and Shaking: Spread the fresh tea leaves evenly and thinly on a special drying rack for drying. After drying, the fresh tea leaves are shaken and withered alternately by a shaker.

[0054] Among them, the drying method adopts light drying, shaking at room temperature for 4 hours, and light withering for 8 hours.

[0055] Step 3, rolling: rolling the fresh tea leaves after withering and shaking.

[0056] The specific processing steps of kneading are as follows: light kneading for 25 minutes, heavy kneading for 60 minutes and light kneading for 25 minutes.

[0057] Step 4: Fermentation: fermenting the rolled fresh tea leaves.

[0058] Among them, the processing time of fermentation was 18 hours.

[0059] S...

Embodiment 3

[0063] A method for producing compound fragrant black tea, comprising the following steps:

[0064] Step 1. Selection of raw materials: Select the single buds of Fuxuan 9 varieties as fresh tea leaves. The quantity is 3 kg.

[0065] Step 2: Withering and Shaking: Spread the fresh tea leaves evenly and thinly on a special drying rack for drying; the fresh tea leaves after drying are alternately shaken and withered by a shaker.

[0066] Among them, the drying method adopts light drying, shaking at room temperature for 5 hours, and light withering for 4 hours.

[0067] Step 3, rolling: rolling the fresh tea leaves after withering and shaking.

[0068] The specific processing steps of kneading are as follows: light kneading for 30 minutes, heavy kneading for 90 minutes and light kneading for 15 minutes.

[0069] Step 4: Fermentation: fermenting the rolled fresh tea leaves.

[0070] Among them, the processing time of fermentation was 12 hours.

[0071] Step 5, drying: drying t...

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Abstract

The invention relates to the technical field of preparation of black tea, in particular to a production method of composite fragrant black tea. Comprising the following steps: selecting raw materials: selecting fresh tea leaves; withering and rocking: uniformly and thinly spreading the fresh tea leaves on a special sunning frame for sunning, and alternately rocking and withering the sunned fresh tea leaves by using a rocking machine; rolling: carrying out rolling treatment on the withered and rocking fresh tea leaves; performing fermentation: performing fermentation treatment on the rolled fresh tea leaves; drying: carrying out drying treatment on the fermented fresh tea leaves; and performing complete firing: performing complete firing treatment after drying to obtain the composite fragrant black tea. The invention aims to solve the problem that after the black tea is soaked, the persistence of aroma substances is insufficient, so that the requirements of people needing lasting aroma cannot be met.

Description

technical field [0001] The invention relates to the technical field of preparation of black tea, in particular to a method for producing compound fragrant black tea. Background technique [0002] Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new tea leaves as raw materials. Withering is an important process in the primary production of black tea, and black tea was called "black tea" when it was first produced. Black tea is named for the red color of the tea soup and leaves after brewing dry tea. [0003] At present, during the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The composition of fresh leaves changes greatly, and the tea polyphenols are reduced by more than 90%, resulting in new components and aromas such as theaflavins and thearubigins. Substance, with the characteristics of black tea, red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12Y02A40/90
Inventor 谢邦文余小彬顾凤蔡元强
Owner 宜宾市申酉辰明威农业发展有限公司