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Black tea production process

A production process, technology of black tea, applied in the direction of tea treatment before extraction, etc., can solve problems such as insufficient aroma enhancement, tea quality damage, insufficient fermentation, etc., and achieve the effect of rich and pure aroma and improved quality

Inactive Publication Date: 2013-04-24
宜宾市乌蒙韵茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Such technology has the following disadvantages: insufficient fermentation, if the fermentation temperature is increased and the fermentation time is prolonged, it is easy to breed spoilage and damage the quality of tea; expected result

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Sieve and classify the acquired fresh leaves with a sieve hole of 8 mm, and select fresh leaves with a bud diameter less than 8 mm through the sieve holes as raw materials for subsequent processing; spread the sieved and classified fresh leaves evenly and thinly on the withering bed, and use hot air Withering, the temperature is 35 degrees, and the time is 3.5 hours to end the withering; put the withered fresh leaves into the kneading machine and knead, the kneading machine speed is 40 rpm, and the time is 35 minutes, and the kneading is completed; the tea leaves after kneading are broken up and straightened , put the straightened tea leaves into the fermentation room for fermentation, the temperature is 42 degrees, the humidity is 75--85%, the fermentation time is 100 minutes; the fermented tea leaves are put into the hot air tank for drying, the temperature is 40 degrees, and the time is 60 minutes to complete Drying, put the dried tea leaves into the drum-type tea aro...

Embodiment 2

[0012] Sieve and classify the acquired fresh leaves with a sieve hole of 10 mm, and select fresh leaves with a bud diameter less than 10 mm through the sieve holes as raw materials for subsequent processing; spread the sieved and classified fresh leaves evenly and thinly on the withering bed, and use hot air Withering, the temperature is 47 degrees, and the time is 4 hours to end the withering; put the withered fresh leaves into the kneading machine and knead, the kneading machine speed is 43 rpm, and the time is 47 minutes, and the kneading is completed; the tea leaves after kneading are broken up and straightened , put the straightened tea leaves into the fermentation room for fermentation, the temperature is 44 degrees, the humidity is 75-85%, and the fermentation time is 110 minutes; the fermented tea leaves are put into the hot air tank for drying, the temperature is 43 degrees, and the time is 65 minutes to complete the drying Dry, put the dried tea leaves into the drum-t...

Embodiment 3

[0014] Sieve and classify the acquired fresh leaves with a sieve hole of 12 mm, and select fresh leaves with a bud diameter less than 12 mm through the sieve holes as raw materials for subsequent processing; spread the sieved and classified fresh leaves evenly and thinly on the withering bed, and use hot air Withering, the temperature is 40 degrees, and the time is 4.5 hours to end the withering; put the withered fresh leaves into the kneading machine and knead, the kneading machine speed is 45 rpm, and the time is 40 minutes, and the kneading is completed; the tea leaves after kneading are broken up and straightened , Put the straightened tea leaves into the fermentation room for fermentation, the temperature is 46 degrees, the humidity is 75-85%, the fermentation time is 130 minutes; the fermented tea leaves are put into the hot air tank for drying, the temperature is 45 degrees, and the time is 70 minutes to complete the drying Dry, put the dried tea leaves into the drum-typ...

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PUM

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Abstract

The invention discloses a black tea production process which comprises the working procedures of fresh leaf grading, withering, rolling, deblocking, straightening through throwing, fermentation, baking, primary aroma raising, storage, cellaring fermentation, secondary aroma raising, and the like. Through the implementation of the black tea production process disclosed by the invention, the full fermentation of the black tea is ensured, and the aroma raising is implemented adequately, so that the black tea is more full-bodied and purer, and the quality of the black tea is improved.

Description

Technical field [0001] The invention relates to a production process of black tea, which is mainly a production process of black tea through secondary fermentation and secondary aroma enhancement. Background technique [0002] Black tea belongs to fermented tea, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. The ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 谢国华
Owner 宜宾市乌蒙韵茶业股份有限公司
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