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Dark tea processing method

A processing method and technology for dark tea, applied in the field of food processing, can solve the problems of extensive tea processing, unstable quality, and large gap between quality and quality.

Inactive Publication Date: 2012-03-28
HANZHONG HANSHUI MINGYUAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the fact that the traditional bulk black tea contains more stems (up to more than 15%) and high water content (up to more than 13%), the tea is processed extensively, and the quality varies greatly, and the quality is very unstable.

Method used

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Embodiment Construction

[0022] combine figure 1 The process flow chart of the present invention, the production process of the present invention is as follows:

[0023] ①Fresh leaves: Use one-bud two-leaf, three-leaf pair and single leaves with the same tenderness, remove thick old leaves and lignified tea stems, and let the fresh leaves cool at room temperature for 1 hour after entering the factory.

[0024] ②Fresh leaf treatment: carried out in the self-made fresh leaf treatment workshop. The room requires sealing and heat preservation. The temperature is controlled by a dedicated or household air conditioner, the humidity is controlled by a humidity machine, and infrared heating lamps are used to simulate sunlight treatment.

[0025] Technical indicators: temperature 21-24°C, humidity 80-85%, fresh leaf processing time is related to fresh leaf picking season, weather and workshop capacity, generally within the control temperature and humidity range, simulate sunlight for 15-20 minutes to make fr...

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Abstract

The invention relates to a dark tea processing method comprising the following steps: firstly, in order to improve the quality of fresh tea leaves, adopting banjhi and single tea tree fresh leaves with one bud two leaves or one bud three leaves and same tenderness as raw materials; secondly, increasing the temperature and humidify control to simulate the deterioration of sunlight; thirdly, controlling the temperature and the humidify for piling and fermenting; and fourthly, after the drying process, the temperature and humidify control and fragrant improving technology is added. By the process, the dark tea prepared by the technology has the characteristics that the appearance is smooth and stripped, the color is dark and lubricant, the tea soup is golden and bright, the taste is mellow, sweet and has the fragrant of fruits, the fragrant is strong and durable, and the tea dregs are green and uniform.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically refers to a black tea processing method. Background technique [0002] Dark tea originated in Jingyang, Shaanxi Province in the early Ming Dynasty and has a history of more than 600 years. Our country is still producing in Hunan, Hubei, Guangxi, Sichuan, Yunnan, and Shaanxi. What kind of production process does green fresh tea go through to become black tea? In the early days, the black tea produced in Sichuan was a side sale tea made by steaming green hair tea. Sichuan tea must be transported to the Northwest region. Due to inconvenient transportation and transportation difficulties, it must be reduced in volume and steamed into clumps. In the process of processing into agglomerates, it takes more than 20 days of wet billet accumulation, so the color of raw tea gradually changes from green to black. The color of the finished lump tea leaves is dark brown, which forms the uniqu...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 付铁红付铁毅
Owner HANZHONG HANSHUI MINGYUAN TEA
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