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Processing method of aromatic black tea

A processing method and technology for black tea are applied in the processing field of strong aroma black tea, which can solve the problem of low aroma of black tea and achieve the effect of continuous processing.

Active Publication Date: 2015-03-25
浮梁县农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the aroma of black tea is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Select the fresh leaves of Longjing 43 that are standard for one bud and one leaf, have no disease, and are uniform. The machine used for refining fresh leaves is a chain plate tea dryer with a running speed of 0.8m / min. Under the environmental conditions of 22°C, the static withering time in each cycle of green refining process is 15 minutes, and the dynamic withering time is 6 minutes. During green refining, the thickness of the leaf layer is 2cm, and the leaf temperature is 12°C. After many cycles, after 23 hours of refining, the water content is 55%, the leaf margins turn red, and there is a clear fragrance.

[0021] (2) Gently knead the refined green leaves for 25 minutes.

[0022] (3) Put the twisted tea leaves in a temperature-controlled and humidity-controlled fermenter. The temperature and humidity are controlled at 25° C. and 80% respectively, and the fermentation time is 3 hours. The leaves are bright red and even, the green air subsides, and the fragran...

Embodiment 2

[0028] (1) The fresh leaves are selected as the standard one-bud-one-leaf, non-pathological, and uniform fresh leaves of the Jiukeng species. The machine used for refining the fresh leaves is a chain-plate tea dryer with a running speed of 0.9m / min. Under the environmental conditions of 26°C, the static withering time in each cycle of refining process was 20 minutes, and the dynamic withering time was 5 minutes. During the refining process, the thickness of the leaf layer was 3 cm, and the leaf temperature was 14°C. After repeated cycles up to 20 hours, the water content was 58%, the leaf margins turned red, and a clear fragrance appeared.

[0029] (2) Gently knead the refined green leaves for 20 minutes.

[0030] (3) Ferment the twisted tea leaves in a temperature-controlled and humidity-controlled fermenter. The temperature and humidity are controlled at 30°C and 90% respectively, and the fermentation time is 4 hours. Floral fragrance appears.

[0031] (4) The shape is mad...

Embodiment 3

[0036] (1) The fresh leaves are fresh leaves of the Jiukeng species with one bud and two leaves, which are standard, disease-free, and even. Under the environmental conditions of 30°C, the static withering time in each cycle of refining process is 25 minutes, and the dynamic withering time is 3 minutes. When refining, the leaf layer thickness is 3cm, and the leaf temperature is 15°C. After 22 hours of repeated refining, the water content is 60%, the leaf margins turn red, and there is a clear fragrance.

[0037] (2) Gently knead the refined green leaves for 30 minutes.

[0038] (3) Put the twisted tea leaves in a temperature-controlled and humidity-controlled fermenter. The temperature and humidity are controlled at 28°C and 95% respectively, and the fermentation time is 5 hours. Floral fragrance appears.

[0039] (4) The shape is made by using a multi-functional machine. The frying temperature is 200°C. After frying for 7 minutes, add a stick to shape for 2 minutes. After t...

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Abstract

The invention relates to a processing method of aromatic black tea and aims at solving the problem of low aroma of the black tea. The processing method of the aromatic black tea comprises fixation on fresh leaves, rolling, fermentation, shaping, drying, and aroma extraction, thereby obtaining the aromatic black tea. The processing method of the aromatic black tea is capable of achieving the continuous production, and then capable of obtaining aromatic flat black tea or achieving the continuous processing of the flat black tea.

Description

technical field [0001] The invention relates to a processing method of strong aroma black tea, which belongs to the technical field of black tea processing. Background technique [0002] Black tea is fermented tea, and it is fully fermented tea. Fermentation is an essential processing procedure of black tea, and withering is also its key processing procedure. Usually, black tea is withered in a static way, and there is little or no stirring during the withering period. Therefore, the sensory quality of black tea processed by this method is relatively stable, and it is commonly called ordinary black tea. However, while consumers are concerned about the quality and safety of tea, they are more inclined to buy distinctive tea products. For black tea, the processing technology of conventional products such as bar-shaped and curly-shaped black tea is relatively mature, and the market supply is relatively sufficient. The flat and bud-shaped special black teas are mostly handmad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 郭丽林智胡晓俊陈中泽吕海鹏谭俊峰张悦彭群华戴伟东朱荫
Owner 浮梁县农业开发有限公司
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