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Process flow for preparing black tea

A technological process and technology of black tea, which is applied in the field of black tea preparation process, can solve problems such as astringent mouth and numb tongue, and achieve the effect of clear and long-lasting aroma, tender and bright leaf bottom, and fresh taste

Inactive Publication Date: 2010-11-10
WUXI DONGTIANXIUZHU TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The proportion of ingredients is right, and the taste is fresh and delicious. At the same time, different teas have different tastes. The first-class green tea has a bitter feeling at first taste, but the aftertaste is strong and mellow, which makes the mouth salivate; astringent mouth, numb tongue

Method used

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  • Process flow for preparing black tea
  • Process flow for preparing black tea

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Embodiment Construction

[0033] Below in conjunction with accompanying drawing and specific embodiment, further illustrate the present invention, should understand that following specific embodiment is only for illustrating the present invention and is not intended to limit the scope of the present invention, after having read the present invention, those skilled in the art will understand the present invention Modifications in various equivalent forms fall within the scope defined by the appended claims of the present application.

[0034] Please refer to the accompanying drawings, the technical process for preparing black tea of ​​the present invention comprises the steps:

[0035] (1) Grading the tea leaves to select complete tea leaves.

[0036] (2) Wither the tea leaves. The purpose of withering is as follows: 1) distribute water, make the leaves of tea leaves soft, thin and fat, and increase the concentration of juice; 2) enhance the enzyme activity in tea; turn dark. In this embodiment, the ...

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Abstract

The invention discloses a process flow for preparing black tea which has the fragrance of spring orchid and autumn sweet osmanthus flower. The process flow comprises grading, withering, twisting, fermenting, primary drying, spreading and drying in the air, secondary drying, secondary spreading and drying in the air, end cutting, sorting and the like. The black tea prepared by the process of the invention has strong fragrance; the tea water is black and bright; the brewed leaves are uniform and bright; the lutein content of the tea leaves is high and therefore makes the tea leaves offer sweet fragrance of spring orchid and autumn sweet osmanthus flower and a fresh and cool taste; and the lutein also has an effect of reducing blood fat.

Description

technical field [0001] The invention relates to a process flow for preparing tea leaves, in particular to a process flow for preparing black tea. Background technique [0002] Tea belongs to the "Theaceae", dicotyledonous plants, about 30 genera, 500 species, distributed in tropical and subtropical regions, my country has 14 genera and 397 species, mainly produced in the south of the Yangtze River, of which the tea genus Camellia and Heshu genus Schima are both Great economic value. Trees or shrubs; leaves alternate, simple, leathery, without stipules; flowers often bisexual, rarely unisexual, solitary or several in clusters, axillary or terminal; sepals 5-7, imbricate. Stamens very numerous, few, separated or more or less connate; ovary superior, rarely inferior, 2-10 cells, each cell has 2 or more ovules; fruit is a capsule, or undehiscent and drupe-like. What we generally call tea refers to a beverage that is processed from the leaves of the tea tree and can be brewed di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 赵梓秀
Owner WUXI DONGTIANXIUZHU TEA
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