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A kind of preparation method of black tea

A production method and technology for black tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of increased processing time of tea leaves, affecting subsequent processing of tea leaves, and difficulty in controlling the degree of withering, achieving easy control of the degree of withering, dark color and short rolling time. Effect

Active Publication Date: 2016-08-24
贵州省凤冈县浪竹有机茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1) The withering time is too long; the hot air withering time of this scheme is 22-26 hours. Withering is to control the water content of the tea leaves to make them suitable for rolling and fermentation, and reduce the amount of water that must be evaporated during baking. , the withering time is too long and the degree of withering is not easy to control, which affects the subsequent processing of tea leaves
[0005] 2) The kneading time is too long; the kneading time of this scheme is 85-95 minutes. In order to achieve a relatively high cell crushing rate, the kneading time is prolonged, which increases the processing time of the whole tea and reduces the production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] a. Withering of fresh leaves: take fresh leaves with one bud and one leaf or one bud and two leaves as raw materials, spread them in the withering tank, the temperature is 18°C, the withering time is 3 hours, the thickness of the tea leaves is 14cm, after withering The moisture content of tea leaves is 52%;

[0023] B, kneading: Knead with a kneading machine, knead into strips until the tea juice does not flow out and emit a delicate fragrance, the kneading machine speed is 50 rpm, and the kneading time is 45 minutes;

[0024] c. Fermentation: put the rolled tea leaves into a room temperature of 25°C and a relative humidity of 81% for fermentation. When the leaves turn dark brown, the fermentation is completed, and the fermentation time is 3 hours;

[0025] d. Cooling down: put the fermented tea leaves into a refrigerator with a room temperature of 5°C for 2 hours;

[0026] e. Drying: Put the cooled tea leaves in a dryer for drying, first drying at 85°C, after cooling ...

Embodiment 2

[0029] a. Withering of fresh leaves: Take fresh leaves with one bud and one leaf or one bud and two leaves as raw materials, spread them in a withering tank, the temperature is 22°C, the withering time is 4 hours, the thickness of the tea leaves is 16cm, after withering The moisture content of tea leaves is 54%;

[0030] B, kneading: Knead with a kneading machine, knead into strips until the tea juice does not flow out and emit a delicate fragrance, the kneading machine speed is 55 rpm, and the kneading time is 51 minutes;

[0031] c. Fermentation: put the rolled tea leaves into a room temperature of 27° C. and a relative humidity of 86% for fermentation. When the leaves turn dark brown, the fermentation is completed, and the fermentation time is 4 hours;

[0032] d. Cooling down: put the fermented tea leaves into a refrigerated room at 6°C for 2 hours;

[0033] e. Drying: Put the cooled tea leaves in a dryer and dry them for the first time at 87°C. After cooling for 30 minut...

Embodiment 3

[0036] a. Withering of fresh leaves: Take fresh leaves with one bud and one leaf or one bud and two leaves as raw materials, spread them in a withering tank, the temperature is 25°C, the withering time is 5 hours, the thickness of the tea leaves is 18cm, after withering The water content of tea leaves is 56%;

[0037] B, kneading: Knead with a kneading machine, knead into strips until the tea juice does not flow out and emit a delicate fragrance, the kneading machine speed is 58 rpm, and the kneading time is 54 minutes;

[0038] c. Fermentation: put the rolled tea leaves into a room temperature of 29°C and a relative humidity of 94% for fermentation. When the leaves turn dark brown, the fermentation is completed, and the fermentation time is 5 hours;

[0039] d. Cool down: Put the fermented tea leaves into a refrigerator with a room temperature of 7°C for 3 hours;

[0040] e. Drying: Put the cooled tea leaves in a dryer and dry them for the first time, at a temperature of 89°...

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Abstract

The invention discloses a method for making black tea, which comprises the following steps: withering of fresh leaves, rolling, fermenting, cooling down, drying and refrigerating. This method is easy to control the degree of withering, and the rolling time is short, which improves the production efficiency of tea leaves, and the prepared black tea has tight and thin strands, dark and lustrous color, full of luster, with the fragrance of green grass, bright leaf bottom, good quality and easy to brew. The color of the tea soup produced is red and bright, which is another good choice for the production method of tea drinks.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for making black tea. Background technique [0002] Tea is one of the more popular drinks in the market. It not only tastes good and smells fragrant, but also contains many nutritional and medicinal ingredients. Tea has become an important variety of beverages in the world from China to the world. With the improvement of people's living standards With continuous improvement, the competition in the tea market is becoming increasingly fierce. China has a long history of tea production, vast tea areas, different natural conditions, a wide variety of tea trees, and different harvesting and processing methods, thus forming a variety of tea products in various poses and with different expressions. Through long-term practice, people have created and adopted different processing methods, developed a series of different teas from non-fermented, semi-fermented to fully fer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08A23F3/06
Inventor 任斌刘顺桥罗幸怀任克江
Owner 贵州省凤冈县浪竹有机茶业有限公司
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