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Black tea processing method

A processing method and technology for black tea, applied in the processing field of black tea, can solve the problem that the odor is not as mellow and mellow, and achieve the effects of high and long-lasting aroma, bright copper red soup color, and obvious rock charm.

Active Publication Date: 2014-07-02
郑用辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Each tea product has its own taste and smell with different local characteristics according to its different regional sources, but its taste is obviously not as strong as the aroma and mellow flavor of semi-fermented tea such as Tieguanyin, oolong tea, rock tea and green tea.

Method used

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  • Black tea processing method

Examples

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Effect test

Embodiment 1

[0022] A kind of processing step of black tea is as follows:

[0023] 1) Cool green: spread the picked tea leaves on a sun-drying cloth or bamboo mat for 15 minutes, with a thickness of 10 cm;

[0024] 2) Sun-drying: spread the cooled tea leaves on a sun-drying cloth at 10:00 a.m. to dry in the sun, with a thickness of 2 cm. During this period, turn them over for 2 times, and sun-dry them for 10 minutes each time, until the leaves are soft and sticky. The color turns dark and loses luster, and the color of the back of the leaf is obviously "fish belly white";

[0025] 3) Re-cooling the greens: After drying the greens, follow step 1) to cool the greens to reduce the temperature of the leaves;

[0026] 4) Greening: Put the cool tea leaves into the green shaker at a speed of 60 r / min, and shake the green leaves for 1 min for the first time, until the green air is slightly exposed and the leaves are slightly tense; after shaking the green leaves Spread the tea leaves at 0.5 kg / s...

Embodiment 2

[0031] A kind of processing step of black tea is as follows:

[0032] 1) Cool green: spread the picked tea leaves on a sun-drying cloth or bamboo mat for 20 minutes, with a thickness of 12 cm;

[0033] 2) Green drying: Spread the cooled tea leaves on a bamboo mat at 9:00 am to dry in the sun, with a thickness of 3 cm. During this period, turn them in the sun for 3 times, and dry them for 10 minutes each time, until the leaves are soft and sticky, and the color turns. Dark, tarnished, leaf back color is obvious "fish belly white";

[0034] 3) Re-cooling the greens: After drying the greens, follow step 1) to cool the greens to reduce the temperature of the leaves;

[0035] 4) Greening: Put the cool tea leaves into the green shaker at a speed of 70 r / min, and shake the green leaves for 1 min for the first time, until the green air is slightly exposed and the leaves are slightly tense; after shaking the green leaves 0.6 kg / sieve of the tea leaves was spread over the entire water...

Embodiment 3

[0040] A kind of processing step of black tea is as follows:

[0041] 1) Cool green: spread the picked tea leaves on a sun-drying cloth or bamboo mat for 25 minutes, with a thickness of 15 cm;

[0042] 2) Sun-drying: Spread the cooled tea leaves on a bamboo mat at 2:20 p.m. to dry in the sun, with a thickness of 4 cm. During this period, turn them over for 15 minutes each time, until the leaves are soft and sticky , the color turns dark and loses luster, and the color of the back of the leaf is obviously "fish belly white";

[0043] 3) Re-cooling the greens: After drying the greens, follow step 1) to cool the greens to reduce the temperature of the leaves;

[0044]4) Greening: Put the cool tea leaves into the green shaking machine at a speed of 80 r / min, shake the green leaves for 1.5 min for the first time, with the green air slightly exposed and the leaves slightly tense; shake the green leaves 0.8 kg / sieve the whole water sieve to keep the leaves from overlapping each oth...

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Abstract

The invention discloses a black tea processing method. The making methods of semi-fermented tea and completely fermented tea are combined. The method comprises the following steps: performing cooling green, drying green, cooling green again, fine manipulation of green tea leaves on tea leaves, rolling, forming, fermenting, and drying to prepare the finished product. The prepared finished tea is tight and strong in strips, complete in strip shape, black brown in color, long and lasting in aroma and has the Fullan aroma, frankincense and fruit and flower aroma, the soup is copper red and bright after the tea is brewed, and the tea is fresh and mellow and clear and refreshed in taste, obvious in flavor and rock flavor, sweet in aftertaste and red bright and thick and soft in leaf bottom.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of black tea. Background technique [0002] The processing of black tea all is to wither after picking, knead, ferment and dry and make finished product. In China, black tea can be divided into three types: Souchong black tea, Gongfu black tea and broken red tea. Each tea product has its own taste and smell with different local characteristics according to its different regional sources, but its taste is obviously not as strong as the aroma and mellow flavor of semi-fermented tea such as Tieguanyin, oolong tea, rock tea and green tea. Although green tea, Tieguanyin, oolong tea, rock tea and other semi-fermented teas have rich aroma, they are high in theophylline, and drinking too much can easily hurt the stomach, while black tea is fully fermented, the content of theophylline is greatly reduced, not only does not hurt the stomach, but also ...

Claims

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Application Information

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IPC IPC(8): A23F3/08A23F3/06
Inventor 郑用辉
Owner 郑用辉
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