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High-flavor black tea in summer and preparation method thereof

A high-flavor, black tea technology, applied in the direction of tea treatment before extraction, etc., can solve the problems of burnt red leaves reducing tea quality, withering degree is difficult to control, tea tends to have bitter taste, etc., to overcome easy bitterness, improve quality, aroma fresh and tall effect

Active Publication Date: 2016-05-18
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prior art basically does not produce black tea in summer, mainly because the temperature is high in summer, and the polyphenol content in tea raw materials is high, so the tea produced tends to have a bitter and astringent taste; Although withering in the sun can improve the aroma of tea leaves, the degree of withering is difficult to control especially in summer. If the withering in the sun is not enough, the aroma will not be obvious. If the withering in the sun is too much, the red leaves will be burnt and the quality of the tea will be reduced. preparation of

Method used

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  • High-flavor black tea in summer and preparation method thereof
  • High-flavor black tea in summer and preparation method thereof

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preparation example Construction

[0019] The invention discloses a method for preparing summer high-flavor black tea, which comprises the following steps:

[0020] (1) Picking fresh leaves: Picking fresh leaves of black tea varieties with slightly elongated leaves that are more complete are fresh leaf raw materials;

[0021] (2) Withering: first wither under sunlight with a light intensity of 65,000 to 80,000 lux, and the withering time is 30 to 50 minutes (the specific time of withering in sunlight can be adjusted according to light intensity changes, controlled at 30 to 50 minutes), and the thickness of the spread leaves is 2 ~3cm, lightly turning the leaves 1-3 times during this period to dissipate heat. When the sun is withering moderately, the aroma of the leaves is observed to change significantly, the green air is slightly reduced, and the fragrance is revealed. Soft; then place indoor thin layer to dry and wither for 16-18 hours, until the water content is 60%-62%, the leaves are withered moderately, t...

Embodiment 1

[0028] A preparation method of high-flavor black tea in summer, comprising the steps of:

[0029] (1) Picking fresh leaves: Pick the standard fresh leaves of Jinguanyin, that is, one bud with two leaves or one bud with three leaves, during the sunny day of July 23rd between 9:00 and 12:00 in the summer tea production season, and send them to the tea factory in time. Keep tea leaves loose and ventilated during transportation to prevent heat accumulation;

[0030] (2) Withering: Weigh 10 jin of fresh leaves and spread them on the tea sieve with a thickness of 2cm. Use a DigitalLuxmeter illuminance meter to detect the light intensity. The time is controlled at 50 minutes, and the daylight withering time is from 16:00 to 16:50. During this period, at 16:30, the fresh leaves are lightly turned once to dissipate heat and wither evenly; The color changes from bright green to dark green, and the blueness fades slightly. When the fragrance is revealed, move it indoors, spread it on th...

Embodiment 2

[0035] A preparation method of high-flavor black tea in summer, comprising the steps of:

[0036] (1) Picking fresh leaves: During the summer tea production season, on July 29th, the standard fresh leaves of Jinguanyin, that is, one bud and two leaves or one bud and three leaves, are picked between 10:00 and 13:00 on cloudy and sunny days, and delivered to tea in time Factory, keep the tea leaves loose and ventilated during transportation to prevent heat accumulation;

[0037] (2) Withering: Weigh 10 catties of fresh leaves and spread them on the tea sieve with a thickness of 2cm. Use a DigitalLuxmeter illuminance meter to detect the light intensity. The time is controlled at 30 minutes, and the daylight withering time is from 16:00 to 16:30. During the period, at 16:10, 16:20, and 16:30, the fresh leaves are lightly turned to distribute heat and wither evenly; Relatively soft and flat, the leaf color changes from bright green to dark green, and when the green smell fades sligh...

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Abstract

The invention discloses summer high-fragrance black tea and a preparation method thereof. The preparation method comprises the following steps: picking fresh leaves; withering, namely, withering the fresh leaves in sunshine with the light intensity of 65000 to 80000 lux, wherein the withering time is 30min to 50min, the leaf spreading thickness is 2cm to 3cm, and slightly overturning the leaves for 1 to 3 times; curing and withering the leaves inside a room for 16h to 18h; kneading; fermenting; and drying. According to the preparation method, the operability is strong, and simplicity and easiness are realized; the sunshine withering way is adopted in the withering step, the optimal light intensity is combined with the withering time, the fragrance of the tealeaves can be improved, the weakness that the summer tea is likely to be bitter can be overcome, the quality of the summer tea can be improved, the high-fragrance black tea prepared through the preparation method is high and strong in fragrance, unique in flower-fruit fragrance and sweet in taste.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a summer high-flavor black tea and a preparation method thereof. Background technique [0002] With the improvement of people's quality of life, the requirements for tea quality are also increasing, especially the aroma of tea, so the production of high-fragrance black tea is the current trend of tea processing. In the prior art, black tea is basically not produced in summer, mainly because the temperature is high in summer, and the polyphenol content in tea raw materials is high, so the tea produced tends to have a bitter and astringent taste; Although withering in the sun can improve the aroma of tea leaves, the degree of withering is difficult to control especially in summer. If the withering in the sun is not enough, the aroma will not be obvious. If the withering in the sun is too much, the red leaves will be burnt and the quality of the tea will be reduced. preparation. So i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08
Inventor 王登良陈维宇王兰罗晶晶
Owner SOUTH CHINA AGRI UNIV
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