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Low-caffeine black tea with flower fragrance and production method of low-caffeine black tea

A technology of low caffeine and caffeine, which is applied in the direction of tea extraction, tea treatment before extraction, and reduction of alkali content in tea. It can solve the problems of strong raw black tea, low sales of black tea, unaccustomed raw taste, etc., and achieve obvious floral and fruity aromas. , Reduce production costs, full aroma effect

Inactive Publication Date: 2014-02-26
中国测试技术研究院生物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The black tea produced by this process has a strong raw taste. Because they are not used to the raw taste of traditional black tea, some consumers are restricted, and the sales volume of black tea in China has always been lower than that in the West.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Fresh tea leaves from the factory are directly loaded into the green shaker (manufactured by the Machinery Research Institute of China Institute of Testing Technology, patent number ZL201120011328.5, the same below), the loading volume is 1 / 4 of the shaker volume, and the speed is 10r / min , Shake the greens for 14 hours. After shaking the green tea leaves, put them in a drum at 100°C for 2 minutes, and then knead them, so that the raw materials after the greens are naturally filled with kneading barrels. Once kneading without pressure, kneading time is 1 hour, and then use heavy and light The mode is gradually pressurized and accelerated in stages, the pressure is increased from 50N to 500N, and the speed is increased from 5r / min to 50r / min at the same time, the kneading process is 2h, and the raw material after kneading is naturally fermented for 20h, and then dried by the amplitude infrared stripping mechanism ( Manufactured by the Machinery Research Institute of the C...

Embodiment 2

[0042]The fresh tea leaves entering the factory are directly loaded into the green shaking machine, the loading amount is 1 / 3 of the volume of the green shaking machine, the speed is 13r / min, and the green tea is shaken for 12 hours. Kneading, so that the natural state of the raw material after finishing is enough to fill the kneading barrel. Once kneading without pressurization, the kneading time is 1 hour, and then the light and heavy mode is used to gradually pressurize and accelerate in stages. The pressure is increased from 50N to 500N, and the speed is increased from 5r / The min is increased to 50r / min, the kneading process is 3h, and the kneaded raw materials are naturally fermented for 22h, and then dried with an amplitude-type infrared stripping mechanism at a set temperature of 90°C, and the stripping time is 60min. Set the temperature at 100°C and increase the aroma for 20 minutes: Finally, the low-caffeine floral black tea with consistent appearance can be obtained ...

Embodiment 3

[0044] The fresh tea leaves entering the factory are directly loaded into the green shaking machine, the loading amount is 1 / 2 of the volume of the green shaking machine, the speed is 15r / min, and the green tea is shaken for 14 hours. Then knead, so that the natural state of the finished raw materials can be filled with kneading barrels. Once kneading, no pressure is applied, and the kneading time is 1 hour. Then, the light and heavy mode is used to gradually pressurize and accelerate in stages. The pressure is increased from 50N to 500N, and the speed is increased from 5r at the same time. / min increased to 50r / min, the kneading process was 2h, the raw material after kneading was naturally fermented for 24h, and then dried with the amplitude-type infrared stripping mechanism. The set temperature was 100°C, and the stripping time was 40min. , set the temperature at 100°C and increase the aroma for 15 minutes: Finally, the low-caffeine floral black tea with consistent appearance...

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Abstract

The invention discloses a low-caffeine black tea with flower fragrance and a production method of the low-caffeine black tea, belongs to the technical field of tea processing and aims to provide a production method of the low-caffeine black tea. The production method of the low-caffeine black tea, provided by the invention, comprises the steps of fresh tea leaf rocking, rolling, fermenting, arranging-drying and fragrance extracting, wherein the rocked fresh tea leaves are rolled, fermented, arranged and dried and subjected to fragrance extraction after being subjected to high temperature desiccation.

Description

technical field [0001] The invention relates to low-caffeine floral black tea and a production method thereof, belonging to the technical field of tea processing. Background technique [0002] The traditional black tea production process includes four processes of withering of fresh leaves, rolling, fermentation and drying. The black tea produced by this process has a strong raw taste. Because they are not used to the raw taste of traditional black tea, some consumers are restricted, and the sales volume of black tea in China has always been lower than that in the West. The caffeine content also limits some people who like black tea, which makes some special groups, such as the elderly, children, and pregnant women, only hope for "tea" to quench their thirst. Therefore, how to produce low-caffeine black tea to meet the needs of Chinese people, especially black tea suitable for the elderly, children, and pregnant women has become a technical problem that needs to be solved u...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/36A23F3/06
Inventor 谭和平李怀平管驰冉莉萍唐祥凯许洋唐宇
Owner 中国测试技术研究院生物研究所
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