Preparation method of original ecological black tea

A production method and an original ecological technology, applied in the field of black tea, can solve the problems of losing the quality and taste of black tea, affecting the drinking effect of black tea, complicated processes, etc., achieving high content of active ingredients, ensuring original ecological taste and quality, and simple production process. Effect

Pending Publication Date: 2022-06-28
许柳晨 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the process of black tea is relatively complicated. After multiple processing, the original quality and taste of black tea are lost. Not only the process is complicated, but also the drinking effect of the finished black tea is affected.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Drying: Choose sunny weather in spring, flatten the green tea leaves with one bud and two leaves, overlapping no more than 3 leaves, dry in the open air after 4 pm and spend the night in the open air, before the direct sunlight on the second day (usually 8 am ), keep it spread out, take it back to a cool place, and dry it in the open air again at 4:00 p.m.;

[0018] The first kneading: on the morning of the third day, continue to dry and not retract until the green leaves are basically softened, kneaded into a ball, and the leaves are naturally loose without sticking and the leaves are not broken (the moisture content is to be tested), and the first kneading is started. Kneading machine for 15 minutes, the grassy smell of tea leaves basically disappeared;

[0019] Spread out: spread the leaves with a thickness of about 1cm, and dry them in direct sunlight for 40 minutes;

[0020] The second kneading: use manual kneading or kneading machine again for 30 minutes;

[002...

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PUM

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Abstract

The invention relates to a preparation method of original ecological black tea. The preparation method specifically comprises the following preparation steps: (1) airing; (2) rolling for the first time; (3) spreading and airing; (4) rolling for the second time; (5) drying in the sun; (6) dry fermentation: collecting and then sealing and storing; and (7) airing for the second time: after the dry fermentation, spreading out and airing in the open air overnight before sunrise in a sunny day, recovering after checking that the moisture content does not exceed 0.5% in the afternoon of the second day, and sealing and storing. The preparation method has the beneficial effects that the preparation process is simple, the prepared black tea is high in effective component content, the original ecological taste and quality of the processed black tea can be effectively guaranteed, and popularization is facilitated.

Description

technical field [0001] The invention relates to the technical field of black tea, in particular to a preparation method of original ecological black tea. Background technique [0002] Black tea is a type of tea that is highly sought after by consumers among the six major tea categories. Black tea is rich in nutrients such as polyphenols, thearubigins, theaflavins, amino acids, aromatic oils and vitamins, which make black tea antioxidants. , lower blood lipids, inhibit arteriosclerosis, enhance capillary function, anti-mutation and other functions, long-term drinking, has obvious health benefits. [0003] With the continuous expansion of market demand and tea base, various enterprises and workshops have also increased the output of black tea accordingly, the production process has become more and more mature, the market demand for medium and high-end quality black tea has increased, and the competition has been fierce. At present, the technological process of black tea is re...

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 许柳晨金海峰
Owner 许柳晨
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