Production process of shredded ginger black tea

Abstract

The invention provides a production process of shredded ginger black tea, belongs to the technical field of tea processing, and solves the technical problem that components added in existing black tea are not well blended with the black tea. Comprising the following steps: (1) picking fresh leaves: selecting tea leaves with one bud and one leaf or one bud and two leaves and shredded ginger as raw materials; (2) weighing and cleaning: weighing the tea leaves and the shredded ginger in parts by mass, and soaking the weighed tea leaves and shredded ginger in clean water at normal temperature; (3) withering: uniformly spreading the cleaned tea leaves and shredded ginger; (4) rolling: putting the withered tea leaves and shredded ginger into different rolling machines; (5) fermenting: putting the rolled tea leaves and shredded ginger into a fermentation chamber; (6) performing drying: putting the fermented tea leaves and shredded ginger into a drying machine, performing spreading, and performing drying in three stages; (7) stir-frying: stir-frying the tea leaves and the shredded ginger in a pot; and (8) spreading and cooling: putting the fried tea leaves and shredded ginger into a spreading and cooling chamber for spreading and cooling.

Description

Technical Field

[0001] The present application belongs to the technical field of tea processing, and more specifically, to a production process of ginger black tea. Background Art

[0002] As the representative of fermented tea, the most obvious difference between black tea and green tea is whether it has gone through the fermentation process. The tea polyphenol content of fermented black tea is significantly lower, and the aroma substances are significantly higher than that of the same green tea. Black tea is fermented during the processing process, and the fermented product contains a variety of amino acids, which can help gastrointestinal digestion, promote appetite, and nourish the stomach.

[0003] However, in the existing health-care black tea, the processing technology is to add a certain substance or Chinese medicinal ingredient into the black tea to achieve the effect of the substance or the Chinese medicinal ingredient itself, and the added ingredients are not well integrated with the black tea. Summary of the invention

[0004] In order to solve the technical problem that the components added to the existing black tea cannot be well integrated with the black tea, a production process of ginger black tea in which the added components can be well integrated with the black tea is provided.

[0005] To achieve the above purpose, the technical solution adopted in this application is: a production process of ginger black tea, comprising the following steps: (1) Picking fresh leaves: Select tea leaves and ginger shreds with one bud and one leaf or one bud and two leaves as raw materials. They should be uniform in size and fresh in color. (2) Weighing and cleaning: weigh the tea leaves and ginger shreds according to a mass ratio of 60-80:20-40, and soak the weighed tea leaves and ginger shreds in clean water at room temperature for 30-40 minutes; (3) Withering: Place the washed tea leaves and shredded ginger into the withering tank, spread them evenly, maintain the temperature at 80°C, and wither for 60-80 minutes; (4) Rolling: Place the withered tea leaves and ginger shreds into different rolling machines respectively, adjust the speed of the rolling machines to 30-40 r / min, and the rolling time to 30-60 min; (5) Fermentation: Place the rolled tea leaves and shredded ginger into a fermentation chamber, maintain the fermentation temperature at 30-35°C, and ferment for 8-10 hours; (6) Drying: Put the fermented tea leaves and ginger into the dryer and spread them flat. In the first stage, the drying temperature is 75-85°C and the drying time is 1-1.5 hours. In the second stage, the drying temperature is 100-120°C and the drying time is 40-50 minutes. In the third stage, the drying temperature is 135-140°C and the drying time is 20-30 minutes. (7) Stir-frying: Put the tea leaves and shredded ginger into a pot and stir-fry them together. The first stir-frying temperature is 180-210°C and lasts for 2-3 minutes. The second stir-frying temperature is 130-145°C and lasts for 10-15 minutes. The third stir-frying temperature is 70-80°C and lasts for 30-35 minutes. (8) Cooling: Place the fried tea leaves and shredded ginger in a cooling room and keep the temperature at 20-25°C for 30-60 minutes.

[0006] Preferably, the preparation thereof comprises the following raw materials in parts by weight: 60 parts of tea leaves and 40 parts of shredded ginger.

[0007] Preferably, the preparation thereof comprises the following raw materials in parts by weight: 70 parts tea leaves and 30 parts shredded ginger.

[0008] Preferably, the preparation thereof comprises the following raw materials in parts by weight: 80 parts tea leaves and 20 parts shredded ginger.

[0009] Preferably, the shredded ginger is sliced ​​old ginger with a water content of 65%-70%.

[0010] Preferably, the tea leaves are green tea leaves.

[0011] Compared with the prior art, the present invention has the following beneficial effects: The invention provides a production process of shredded ginger black tea, which produces shredded ginger black tea containing shredded ginger and black tea. During the processing, ginger and tea leaves are processed together throughout the entire process, so that the flavors and ingredients in each component can be fully integrated with each other, especially after the fermentation process, the medicinal taste of ginger is greatly weakened, and the final finished product has a better taste. DETAILED DESCRIPTION

[0012] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clearly understood, the present application is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0013] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0014] Embodiment 1: A production process of ginger black tea, comprising the following steps: (1) Picking fresh leaves: Select tea leaves and ginger shreds with one bud and one leaf or one bud and two leaves as raw materials. They should be uniform in size and fresh in color. (2) Weighing and cleaning: weigh the tea leaves and ginger shreds according to a mass ratio of 60-80:20-40, and soak the weighed tea leaves and ginger shreds in clean water at room temperature for 30-40 minutes; (3) Withering: Place the washed tea leaves and shredded ginger into the withering tank, spread them evenly, maintain the temperature at 80°C, and wither for 60-80 minutes; (4) Rolling: Place the withered tea leaves and ginger shreds into different rolling machines respectively, adjust the speed of the rolling machines to 30-40 r / min, and the rolling time to 30-60 min; (5) Fermentation: Place the rolled tea leaves and shredded ginger into a fermentation chamber, maintain the fermentation temperature at 30-35°C, and ferment for 8-10 hours; (6) Drying: Put the fermented tea leaves and ginger into the dryer and spread them flat. In the first stage, the drying temperature is 75-85°C and the drying time is 1-1.5 hours. In the second stage, the drying temperature is 100-120°C and the drying time is 40-50 minutes. In the third stage, the drying temperature is 135-140°C and the drying time is 20-30 minutes. (7) Stir-frying: Put the tea leaves and shredded ginger into a pot and stir-fry them together. The first stir-frying temperature is 180-210°C and lasts for 2-3 minutes. The second stir-frying temperature is 130-145°C and lasts for 10-15 minutes. The third stir-frying temperature is 70-80°C and lasts for 30-35 minutes. (8) Cooling: Place the fried tea leaves and shredded ginger in a cooling room and keep the temperature at 20-25°C for 30-60 minutes.

[0015] The ginger black tea produced by this process has a good aroma and taste, with the unique ginger candy aroma of ginger. The soup is light yellow with good brightness. The tea soup has the ginger candy aroma of ginger in the mouth, and the sweet aroma of tea is faintly tasted after a careful aftertaste. The ginger candy aroma of the tea soup is smooth and soft, with obvious freshness, slightly spicy and astringent, and the aftertaste is ginger candy.

[0016] Example 2: A ginger-shredded black tea, the preparation of which includes the following raw materials in parts by weight: 60 parts of tea leaves and 40 parts of ginger-shredded black tea.

[0017] Example 3: A ginger-shredded black tea, the preparation of which includes the following raw materials in parts by weight: 70 parts tea leaves and 30 parts ginger-shredded.

[0018] Example 4: A ginger-shredded black tea, the preparation of which includes the following raw materials in parts by weight: 80 parts of tea leaves and 20 parts of ginger-shredded black tea.

[0019] Embodiment 5: A production process of ginger black tea, comprising the following steps: (1) Picking fresh leaves: Select tea leaves and ginger shreds with one bud and one leaf or one bud and two leaves as raw materials. They should be uniform in size and fresh in color. (2) Weighing and cleaning: weigh tea leaves and ginger shreds in a mass ratio of 70:30, and soak the weighed tea leaves and ginger shreds in clean water at room temperature for 35 minutes; (3) Withering: Place the washed tea leaves and shredded ginger into the withering tank, spread them evenly, maintain the temperature at 80°C, and wither for 70 minutes; (4) Rolling: Put the withered tea leaves and ginger into the rolling machine, adjust the speed of the rolling machine to 35r / min, and the rolling time to 40min; (5) Fermentation: Place the rolled tea leaves and ginger shreds into a fermentation chamber and maintain the fermentation temperature at 33°C for 9 hours; (6) Drying: Put the fermented tea leaves and ginger into the dryer and spread them flat. In the first stage, the drying temperature is 80°C and the drying time is 1.3 h. In the second stage, the drying temperature is 110°C and the drying time is 45 min. In the third stage, the drying temperature is 138°C and the drying time is 25 min. (7) Stir-frying: Put the tea leaves and shredded ginger into a pot and stir-fry them together. The first stir-frying temperature is 180-210°C and lasts for 2-3 minutes. The second stir-frying temperature is 130-145°C and lasts for 10-15 minutes. The third stir-frying temperature is 70-80°C and lasts for 30-35 minutes. (8) Cooling: Place the fried tea leaves and shredded ginger in a cooling room and keep the temperature at 20-25°C for 30-60 minutes.

[0020] The shredded ginger used is sliced ​​old ginger with a water content of 67%.

[0021] The tea leaves used are green tea.

[0022] The invention provides a production process of shredded ginger black tea, which produces shredded ginger black tea containing shredded ginger and black tea. During the processing, ginger and tea leaves are processed together throughout the entire process, so that the flavors and ingredients in each component can be fully integrated with each other, especially after the fermentation process, the medicinal taste of ginger is greatly weakened, and the final finished product has a better taste.

[0023] In the description of the present invention, “plurality” means two or more than two, unless otherwise clearly and specifically defined.

[0024] The embodiments described above are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, a person skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present application, and should all be included in the protection scope of the present application.

Claims

1. A production process for ginger black tea, characterized in that: The process comprises the following steps: (1) Picking fresh leaves: Select tea leaves and ginger shreds with one bud and one leaf or one bud and two leaves as raw materials. They should be uniform in size and fresh in color. (2) Weighing and cleaning: weigh the tea leaves and ginger shreds according to a mass ratio of 60-80:20-40, and soak the weighed tea leaves and ginger shreds in clean water at room temperature for 30-40 minutes; (3) Withering: Place the washed tea leaves and shredded ginger into the withering tank, spread them evenly, maintain the temperature at 80°C, and wither for 60-80 minutes; (4) Rolling: Place the withered tea leaves and ginger shreds into different rolling machines respectively, adjust the speed of the rolling machines to 30-40 r / min, and the rolling time to 30-60 min; (5) Fermentation: Place the rolled tea leaves and shredded ginger into a fermentation chamber, maintain the fermentation temperature at 30-35°C, and ferment for 8-10 hours; (6) Drying: Put the fermented tea leaves and ginger into the dryer and spread them flat. In the first stage, the drying temperature is 75-85°C and the drying time is 1-1.5 hours. In the second stage, the drying temperature is 100-120°C and the drying time is 40-50 minutes. In the third stage, the drying temperature is 135-140°C and the drying time is 20-30 minutes. (7) Stir-frying: Put the tea leaves and shredded ginger into a pot and stir-fry them together. The first stir-frying temperature is 180-210°C and lasts for 2-3 minutes. The second stir-frying temperature is 130-145°C and lasts for 10-15 minutes. The third stir-frying temperature is 70-80°C and lasts for 30-35 minutes. (8) Cooling: Place the roasted tea leaves and shredded ginger in a cooling room and keep the temperature at 20-25°C for 30-60 minutes.

2. The production process of ginger black tea according to claim 1, characterized in that: The preparation method comprises the following raw materials in parts by weight: 60 parts of tea leaves and 40 parts of shredded ginger.

3. The production process of ginger black tea according to claim 1, characterized in that: The preparation method comprises the following raw materials in parts by weight: 70 parts of tea leaves and 30 parts of shredded ginger.

4. The production process of ginger black tea according to claim 1, characterized in that: The preparation method comprises the following raw materials in parts by weight: 80 parts of tea leaves and 20 parts of shredded ginger.

5. The production process of ginger black tea according to claim 1, characterized in that: The shredded ginger is sliced ​​old ginger with a water content of 65%-70%.

6. The production process of ginger black tea according to claim 1, characterized in that: The tea leaves are green tea.