Cold-brewed black tea and preparation method thereof
By controlling the moisture content of the tea leaves after initial baking and performing multiple pressing and plastic surgery, the problem of slow soup production of cold-brewed black tea and damaged tea integrity was solved, and granular cold-brewed black tea with beautiful, fast soup production and good taste was prepared.
CN119699434AActive Publication Date: 2025-03-28QINGYUAN AGRI INVESTMENT DEV CO LTD +1
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Patent Information
- Application Number
- CN202411858795.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Priority Date
- 2024-10-31
- Filing Date
- 2024-12-17
- Publication Date
- 2025-03-28
- Estimated Expiration
- 2044-12-17
AI Technical Summary
Technical Problem
The existing cold-brewed black tea is slow to produce soup, and the traditional crushing method will damage the integrity of the tea and affect the taste.
Method used
By controlling the moisture content of the raw materials after initial baking and combining at least 8 pressing and shaping, the cell wall of the tea leaves is destroyed to the greatest extent while ensuring the integrity of the tea leaves, granular cold-brewed black tea is prepared.
Benefits of technology
It realizes the rapid soup production of cold-brewed black tea, and the tea leaves are granular, beautiful and have little tea powder, ensuring the integrity and taste of the tea leaves.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention relates to the technical field of black tea preparation, and discloses a preparation method of cold-brewed black tea, which comprises the following steps: step (1): sequentially withering, rolling and fermenting picked raw materials, and then primarily baking until the moisture content of the primarily baked raw materials is 25-35%; (2) pressing and shaping the primarily dried raw materials, scattering the raw materials, and repeating for at least 8 times; and (3) sequentially re-drying and screening the raw materials treated in the step (2) to obtain a granular product. According to the preparation method, by controlling the moisture content of the raw materials after primary baking and matching with at least eight times of pressing and shaping, cell walls of the tea leaves can be destroyed to the maximum extent, the integrity of the tea leaves can be guaranteed, the cold-brewed black tea leaves prepared through the preparation method are granular, attractive and high in soup outlet speed, the bottoms of the tea leaves are of the sheet-shaped structures of the tea leaves, and the tea leaves have good taste. The tea dust is less.
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