A process for the production of tea by freeze-drying

Abstract

The application discloses a freezing point withering tea making process and relates to the technical field of tea making. The process comprises the following steps: spreading, freezing point withering, centrifugation, rolling, fermentation and drying. The freezing point withering is carried out for 6 hours in an environment with a temperature of-38 DEG C. The centrifugation is carried out twice by a centrifugal machine. The first centrifugation is carried out at a rotating speed of 1200 r / min for 20 min. The second centrifugation is carried out at a rotating speed of 2600 r / min for 15 min. The tea is placed into a rolling machine, the pressure is set to 2 pounds, and the rolling is carried out for 45 min. The fermentation humidity is controlled to be 95%-99%, and the temperature is controlled to be 20 DEG C. The tea is dried twice by a dryer. The first drying is primary baking, the temperature is set to 120 DEG C, and the duration is 1 h. The second drying is secondary baking, the temperature is set to 75 DEG C, and the duration is 1 h. The freezing point withering method replaces the withering process, and the freezing point withering is used to replace the original withering, thereby greatly saving time, saving the time occupied by withering, and saving the equipment, occupied area, energy consumption and other aspects.

Description

Technical Field

[0001] This invention relates to the field of tea-making technology, specifically to a freezing point withering process for tea. Background Technology

[0002] The "ice point" tea-making process is a groundbreaking and innovative tea processing technique that breaks away from tradition. It is a novel black tea processing technique developed through four years of research and development and hundreds of trials. Black tea is made by the formation of black tea through substances such as tea polyphenols and flavonoids in the tea leaves.

[0003] Traditional processing involves withering, rolling, fermentation, and drying, utilizing time, temperature, humidity, and other processes and time differences to produce tea. Uncertain factors during processing lead to inconsistent tea quality, resulting in high production costs and making it difficult to sell tea in the market. Summary of the Invention

[0004] The purpose of this invention is to provide a freezing point withering process for tea making, which solves the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a freezing point withering tea-making process, comprising the following steps. (1) Spreading the leaves: spread the fresh leaves on the spreading rack and let them wither naturally for 2 hours; (2) Freezing point withering: Place the plant in a freezing point withering environment with a temperature set at -38℃ for 6 hours; (3) Centrifugation: Centrifuge twice. The first centrifuge is set to 1200 rpm for 20 minutes; the second centrifuge is set to 2600 rpm for 15 minutes. (4) Kneading: Place the kneading machine in a kneading machine, set the pressure to 2 pounds, and knead continuously for 45 minutes; (5) Fermentation, with the fermentation humidity controlled at 95%-99% and the temperature controlled at 20℃; (6) Drying: The product is dried twice using a dryer. The first drying is a pre-baking process with a temperature of 120°C for 1 hour. The second drying is a re-baking process with a temperature of 75°C for 1 hour.

[0006] Optionally, the freezing point withering in step 2 utilizes the physical principle of thermal expansion and contraction, allowing the tea leaves to reach the withering degree under temperature difference conditions by changing from negative to positive temperature, thus preserving the integrity of the tea's internal substances and shape without being affected by external forces.

[0007] Optionally, in step 3, the tea leaves are taken out from the freezing point withering environment and centrifuged at room temperature. Centrifugation quickly breaks down the cell walls of the tea leaves, achieving freezing point withering and thermal expansion. The movement force perfectly breaks down the cell walls of the tea leaves.

[0008] Optionally, the freezing point withering can be used to store tea leaves.

[0009] Optionally, the thickness of the spreading material in step 1 is 4.5cm-5.5cm.

[0010] This invention provides a freezing point withering process for tea making, which has the following beneficial effects: 1. This ice-point withering tea-making process utilizes the physical principle of thermal expansion and contraction. By adjusting the temperature from negative to positive, the tea leaves reach the desired withering state under varying temperature conditions. This process preserves the integrity of the tea's internal substances and shape without subjecting the tea leaves to external forces. Ice-point withering replaces the traditional withering process, significantly saving time, equipment, space, and energy consumption, thus reducing withering costs considerably.

[0011] 2. This ice-point withering tea-making process can completely preserve the nutrients in tea leaves, solve the problem of uneven withering, and achieve a completely new process without dead corners, damage, or pollution, ensuring that no nutrients in the tea leaves are lost.

[0012] 3. This ice-point withering process reduces tea breakage by 98%. Through the ice-point quick-freezing method, the breakage rate during tea rolling is approximately 0.5%, almost zero, thus preserving the tea's intact shape. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the process for a freezing point withering tea-making technique according to the present invention; Detailed Implementation

[0014] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0015] In the description of this invention, unless otherwise stated, "a plurality of" means two or more; the terms "upper," "lower," "left," "right," "inner," "outer," "front end," "rear end," "head," "tail," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. Furthermore, the terms "first," "second," "third," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0016] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0017] Please see Figure 1 This invention provides a technical solution: a cold-point withering tea-making process, including... (1) Spreading the leaves: spread the fresh leaves on the spreading rack and let them wither naturally for 2 hours; (2) Freezing point withering: Place the plant in a freezing point withering environment with a temperature set at -38℃ for 6 hours; (3) Centrifugation: Centrifuge twice. The first centrifuge is set to 1200 rpm for 20 minutes; the second centrifuge is set to 2600 rpm for 15 minutes. (4) Kneading: Place the kneading machine in a kneading machine, set the pressure to 2 pounds, and knead continuously for 45 minutes; (5) Fermentation, with the fermentation humidity controlled at 95%-99% and the temperature controlled at 20℃; (6) Drying: The product is dried twice using a dryer. The first drying is a pre-baking process with a temperature of 120°C for 1 hour. The second drying is a re-baking process with a temperature of 75°C for 1 hour.

[0018] Furthermore, in step 2, freezing point withering utilizes the physical principle of thermal expansion and contraction. By changing the temperature from negative to positive, the tea leaves reach the desired withering degree under temperature difference conditions. This process preserves the integrity of the tea's internal substances and shape without external force affecting the tea leaves. The freezing point withering technique involves rapidly freezing the molecules in the tea leaves, allowing the moisture to accumulate in the ice blocks without external force, thus achieving water removal from the tea leaves while preserving the nutrients. This ensures that the water is removed evenly and completely without damaging the tea leaves, keeping them intact.

[0019] Furthermore, in step 3, the tea leaves are removed from the freezing point withering environment and centrifuged at room temperature. Centrifugation quickly breaks down the cell walls of the tea leaves, achieving freezing point withering and thermal expansion. The movement force perfectly breaks down the cell walls of the tea leaves.

[0020] Furthermore, freezing point withering can be used to store tea leaves. When there are 10 tons of fresh tea leaves per day, but the processing site and production equipment can only produce 6 tons, the rest of the tea leaves can be stored using the "freezing point" method, and the storage time can be 1 to 3 years or even longer.

[0021] Furthermore, in step 1, the thickness of the spread material is 4.5cm-5.5cm.

[0022] In summary, this freezing point withering tea-making process utilizes rapid freezing to solidify the molecules within the tea leaves. This allows the moisture to accumulate in the ice without external force, achieving water removal while preserving the tea's nutrients. This ensures even water removal without damaging the tea leaves, keeping them intact. When the tea's moisture content reaches approximately 60%, all the water freezes to a freezing point. At temperatures between -38℃ and 30℃, centrifugation rapidly breaks down the tea cell walls, a process known as "cold contraction and thermal expansion." This dynamic process perfectly breaks down the tea cell walls. Freezing point withering is particularly useful when spring tea production and processing capacity are disproportionate. For example, if a day's fresh tea leaves are 10 tons, but the processing facility and equipment can only produce 6 tons, the remaining tea can be stored using freezing point withering for one to three years or even longer.

[0023] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A cold-point withering process for tea production, characterized in that; Includes the following steps (1) Spreading the leaves: spread the fresh leaves on the spreading rack and let them wither naturally for 2 hours; (2) Freezing point withering: Place the plant in a freezing point withering environment with a temperature set at -38℃ for 6 hours; (3) Centrifugation: Centrifuge twice. The first centrifuge is set to 1200 rpm for 20 minutes; the second centrifuge is set to 2600 rpm for 15 minutes. (4) Kneading: Place the kneading machine in a kneading machine, set the pressure to 2 pounds, and knead continuously for 45 minutes; (5) Fermentation, with the fermentation humidity controlled at 95%-99% and the temperature controlled at 20℃; (6) Drying: The product is dried twice using a dryer. The first drying is a pre-baking process with a temperature of 120°C for 1 hour. The second drying is a re-baking process with a temperature of 75°C for 1 hour.

2. The ice-point withering tea-making process according to claim 1, characterized in that: The freezing point withering in step (2) uses the physical principle of cold contraction and thermal expansion to allow the tea leaves to reach the withering degree under the condition of temperature difference by changing from negative temperature to positive temperature, so as to keep the contents and shape of the tea leaves intact without being affected by external forces.

3. The ice-point withering tea-making process according to claim 1, characterized in that: In step (3), the tea leaves are taken out from the freezing point withering environment and centrifuged at room temperature. Centrifugation quickly breaks the cell walls of the tea leaves, achieving freezing point withering and achieving cold contraction and thermal expansion. The movement force makes the tea cell walls break perfectly.

4. The ice-point withering tea-making process according to claim 1, characterized in that; The freezing point withering method can be used to store tea leaves.

5. The ice-point withering tea-making process according to claim 1, characterized in that; In step (1), the thickness of the spread material is 4.5cm-5.5cm.

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