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Preparation method of sweet and fragrant particle black tea

A production method and granule technology, which is applied in tea treatment before extraction, etc., can solve the problems that the active ingredients cannot be transformed or fully transformed, and the quality and function of tea leaves are reduced, so as to achieve rich types, ensure cell damage rate, and high content. Effect

Inactive Publication Date: 2013-11-27
厦门清雅源科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of tea production, due to improper technology, it is very easy to cause some active ingredients to not be transformed or fully transformed, thereby reducing the quality and function of tea.

Method used

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  • Preparation method of sweet and fragrant particle black tea
  • Preparation method of sweet and fragrant particle black tea
  • Preparation method of sweet and fragrant particle black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Place 40kg of picked fresh tea leaves with one bud and one leaf on a withering trough with a length of 8m, a width of 1m, and a height of 1.2m. , the temperature of the hot air on the surface of the tea leaves is 31°C, and the withering time is 2.4 hours; the withered tea leaves are taken out, 30kg of the tea leaves are taken out, and placed in a kneading machine, the speed of the kneading machine is adjusted to 20r / min, and kneading for 25min. Take out the tea leaves, place the tea leaves evenly in the bamboo plaque, and spread them to dry for 5 minutes under natural conditions; put the lightly kneaded tea leaves in a kneading machine for medium kneading, the speed of medium kneading is 45r / min, the kneading time is 35min, and take out the tea leaves after medium kneading Mix well and place the tea leaves evenly in the bamboo plaque, and spread them to air for 10 minutes under natural conditions; put the middle-kneaded tea leaves in the kneading machine again for re-kne...

Embodiment 2

[0024] Place 50kg of picked fresh tea leaves with one bud and one leaf on a withering tank with a length of 8m, a width of 1m, and a height of 1.2m. , the temperature of the hot air on the surface of the tea leaves is 35°C, and the withering time is 3 hours; take out the withered tea leaves, take 30kg of tea leaves, put them in a rolling machine, adjust the speed of the rolling machine to 25r / min, knead for 20min, and take out the tea leaves. Put the tea leaves evenly in the bamboo plaque, and spread them to air for 5 minutes under natural conditions; put the lightly kneaded tea leaves in a kneading machine for medium kneading, the speed of the kneading is 50r / min, and the kneading time is 30min, after the kneading, take out the tea leaves and mix them well Put the tea leaves evenly in the bamboo plaque, and spread them to air for 10 minutes under natural conditions; put the middle-kneaded tea leaves in the kneading machine again for re-kneading, the re-kneading speed is 70r / mi...

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Abstract

The invention discloses a preparation method of sweet and fragrant particle black tea. Conventional fresh tea leaves are taken as a raw material, wherein each fresh tea leaf comprises one sprout and one leaf; the hot air type deterioration method is utilized to deteriorate the fresh tea leaves; the three-step twisting method is adopted to twist the tea leaves; then, space heating fermentation is performed; finally, the sweet and fragrant particle black tea is obtained through shaping and drying. The black tea disclosed by the invention contains rich inclusions in high content; with adoption of the preparation method, the quality and economic benefits of the tea are effectively improved.

Description

technical field [0001] The invention belongs to the field of black tea processing, and in particular relates to a method for preparing sweet-flavor granular black tea. Background technique [0002] Black tea is a fully fermented tea and has various medicinal effects. In recent years, black tea has largely occupied the existing tea market. The ingredients of tea mainly include water, protein, amino acid, caffeine, polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile components, and organic acids. According to the existing research data, there are as many as 500 kinds of chemical components in tea, including more than 450 kinds of organic compounds and about 30 kinds of inorganic compounds. In the process of tea making, due to improper technology, it is very easy to cause some active ingredients to not be transformed or fully transformed, thereby reducing the quality and function of tea. It can be seen that the establishment of a new tea processin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
Inventor 王海斌庄慧萍洪斌毅欧阳跃景陈祖洪王慧婷
Owner 厦门清雅源科技有限公司
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