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Processing method of bar-shaped fermented tea and composition thereof

A processing method and technology of fermented tea, which is applied in the field of fermented tea, can solve the problems of bitter taste, poor taste, poor finished tea products, etc.

Inactive Publication Date: 2012-01-18
成都市碧涛茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, due to the traditional process sometimes leads to excessive fermentation, which makes the taste worse, on the other hand, the tea leaves are stacked and fermented after rolling, and the thickness of the stacked tea leaves is different, resulting in different temperatures in different parts of the tea pile, resulting in poor finished tea leaves , the taste is not very good
At the same time, the traditional fermented tea production process has a bitter taste and no fruit flavor

Method used

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  • Processing method of bar-shaped fermented tea and composition thereof
  • Processing method of bar-shaped fermented tea and composition thereof
  • Processing method of bar-shaped fermented tea and composition thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] 1. Fresh leaves:

[0052] The fresh leaves were collected from Fuding Dabaicha tea tree on March 11, the quantity is 169 kg, and the standard of fresh leaves is single bud.

[0053] 2. Withering:

[0054] In the withering workshop, the method of temperature regulation and humidity regulation is adopted for withering. The withering temperature is controlled at 26°C, the withering time is 11 hours, and the aroma of black tea is improved by withering for a long time at low temperature. Air-conditioning equipment is installed in the withering room, and the withering frame is placed indoors, and the withered leaves are thinly spread in the bamboo sieve, and the bamboo sieve spreads 4.5 kilograms of leaves per square meter. Layers are placed on the withering rack, the indoor relative humidity is controlled at 85%, good ventilation is maintained, and the leaves are turned every 3.5 hours.

[0055] The sensory judgment criteria for withered leaves are: the leaves are soft, f...

Embodiment 2

[0074] 1. Fresh leaves:

[0075] The fresh leaves were collected from the famous 131 tea tree on March 15th, the quantity is 213 kg, and the standard of fresh leaves is single bud.

[0076] 2. Withering:

[0077] In the withering workshop, the method of temperature regulation and humidity regulation is adopted for withering. The withering temperature is controlled at 24°C, and the withering time is 10 hours, and the aroma of black tea is improved by withering for a long time at low temperature. Air-conditioning equipment is installed in the withering room, and withering racks are placed indoors, and the withered leaves are thinly spread in the bamboo sieve, and the bamboo sieve spreads 3.5 kilograms of leaves per square meter. Layers are placed on the withering rack, the indoor relative humidity is controlled at 78%, good ventilation is maintained, and the leaves are turned every 2.8 hours.

[0078] The sensory judgment criteria for withered leaves are: the leaves are soft,...

Embodiment 3

[0097] 1. Fresh leaves:

[0098] The fresh leaves were collected from the famous 213 tea tree on March 25, the quantity is 198 kg, and the standard of fresh leaves is single bud.

[0099] 2. Withering:

[0100] In the withering workshop, the method of temperature regulation and humidity regulation is adopted for withering. The withering temperature is controlled at 23°C, the withering time is 9 hours, and the aroma of black tea is improved by withering for a long time at low temperature. Air-conditioning equipment is installed in the withering room, and withering racks are placed indoors, and the withered leaves are thinly spread in the bamboo sieve, and the bamboo sieve spreads 3.5 kilograms of leaves per square meter. Layers are placed on the withering rack, the indoor relative humidity is controlled at 72%, good ventilation is maintained, and the leaves are turned every 2.9 hours.

[0101] The sensory judgment criteria for withered leaves are: the leaves are soft, folded...

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Abstract

The invention discloses a processing method of bar-shaped fermented tea and a composition thereof, and belongs to the field of fermented tea. The method comprises the following steps of: fresh leaf picking; withering; first rolling; repeat rolling; fermentation; drying; fragrance extraction. The bar-shaped fermented tea processed by the processing method of bar-shaped fermented tea protected by the invention has tight, fine, round, straight, uniform, and homogeneous tea bars, is rich in tips, has exposed golden tips, is black in color, is oily, has brilliant red soup, pure and tasty taste, tender, strong and fruity fragrance, and has intact, red, uniform, and brilliant bud leaves at leaf bottoms.

Description

technical field [0001] The invention relates to the field of fermented tea, in particular to a processing method of bar-shaped fermented tea, bar-shaped fermented tea and a composition thereof. Background technique [0002] There is no unified classification for the classification of Chinese tea. [0003] Tea products can generally be divided into non-fermented tea (such as green tea) and fermented tea (such as black tea) according to whether they are fermented or not. [0004] The finished tea leaves are divided into roll-shaped tea, strip-shaped tea, flat-shaped tea, spiral-shaped tea, etc. according to the appearance of the finished product. Among them, the strip-shaped tea is made by rolling the picked fresh leaves. [0005] The usual processing technology of traditional fermented tea is tea green (that is, the fresh tea leaves just picked)-withering-rolling-fermentation-drying, that is, after the tea leaves are picked (there is no special requirement for the time of pi...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 刘碧清
Owner 成都市碧涛茶业有限公司
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