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Black tea processing method

A processing method and technology for black tea, which are applied in the field of processing black tea, can solve the problems of green tea soup, astringent and less mellow taste, withered fresh leaves, and many tea powders, and achieve a mellow and sweet taste, dark and moist color, and high sweet aroma. Effect

Inactive Publication Date: 2015-04-08
RONGSHUI SHUIYUAN ECO AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hongshui Township, Rongshui County, Guangxi is located at an altitude of about 817 meters. It grows a kind of high mountain tea. The fresh leaves are withered, twisted, fermented, dried and other processes to make black tea. The traditional withering method is to put the fresh leaves directly in the outdoor sunlight. The light makes the water in the fresh leaves evaporate continuously. This method is easy to cause the fresh leaves to wither and lose degree. If the degree of withering is light, the water content of the withered leaves is above 65%. Alcohol, if the withering is excessive, the water content of the withered leaves is lower than 56%, the cord is not tight, and there is much tea powder

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0015] A processing method for black tea, comprising the following steps:

[0016] a. Tea picking: pick fresh leaves with 1 bud and 2 leaves from the new shoots of tea trees growing at an altitude of more than 800 meters, and put them into bamboo containers;

[0017] b. Withering: put the fresh leaves in the withering tank, spread the leaves to a thickness of 15 cm, pass through hot air at 35°C, turn the leaves once every half an hour, until the water content is 58%;

[0018] c. Kneading: put the withered leaves obtained in step b into a kneading machine and knead them into tea sticks. The temperature in the kneading room is 20° C., kneading for 60 minutes;

[0019] d. Fermentation: Put the rolled tea sticks into the fermentation room, the room temperature is 25°C, the humidity of the fermented leaves is 80%, the fermentation time is 5 hours, and it is turned once every hour;

[0020] e. Drying: Use a dryer to dry the fermented tea sticks at a temperature of 100°C, and dry th...

Embodiment 2

[0022] A processing method for black tea, comprising the following steps:

[0023] a. Tea picking: pick fresh leaves with 1 bud and 3 leaves from the new shoots of tea trees growing at an altitude of more than 800 meters, and put them into bamboo containers;

[0024] b. Withering: put the fresh leaves in the withering tank, spread the leaves to a thickness of 20 cm, pass through 38°C hot air, turn the leaves once every half an hour, until the water content is 64%;

[0025] c. Kneading: put the withered leaves obtained in step b into a kneading machine and knead them into tea sticks. The temperature in the kneading room is 25° C., kneading for 70 minutes;

[0026] d. Fermentation: Put the rolled tea sticks into the fermentation room, the room temperature is 28°C, the humidity of the fermented leaves is 90%, the fermentation time is 6 hours, and it is turned once every hour;

[0027] e. Drying: Use a dryer to dry the fermented tea sticks at a temperature of 120°C, and dry the f...

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Abstract

The present invention discloses a black tea processing method which comprises the following steps: a. collecting of tea leaves: collecting the fresh tea leaves with two or three leaves in one bud from the new treetop of tea trees which are grown at an altitude of above 800 meters; b. withering: putting the fresh tea leaves in a withering slot which allows hot air with a temperature of 35 DEG C to 38 DEG C to go through to obtain a moisture content of 58 % to 64 %; c. rolling: rolling the withered tea leaves into tea sticks by a rolling machine; d. fermenting: putting the rolled tea sticks into a fermentation room and fermenting for 5 to 6 hours; e. drying: drying the fermented tea sticks with a first drying to a moisture content of 25% to 30% and a second drying to a moisture content of 5% to 7%. Compared with the prior art, the black tea processing method controls the water content of the withered leaves, and obtains complete tea sticks when rolling tea leaves; the tea sticks are twisted tightly and have golden tips; the tea soup has a brilliant red color; the leaf bottom is tender and flower-like; and moderate fermentation is carried out to obtain the dried tea leaves with a dark and nourishing color, mellow, sweet and cool taste, and sweet aroma.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of black tea. Background technique [0002] Black tea is a kind of tea made by fermentation. During the fermentation process, the chemical reaction of polyphenols makes the chemical components in fresh leaves change greatly, and it will produce theaflavins, thearubigins and other components, and its aroma is stronger than that of fresh leaves. Significantly increased, forming the characteristics of black tea, red soup, red leaves and sweet and mellow taste; it is mild in character, mellow in taste, contains a variety of water-soluble vitamins, and is rich in trace element potassium, which can help gastrointestinal digestion, increase appetite, diuresis, Eliminate edema and strengthen the heart function. Drinking black tea often is also good for strong bones. Hongshui Township, Rongshui County, Guangxi is located at an altitude of about 817 meters. It g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 李大勇
Owner RONGSHUI SHUIYUAN ECO AGRI
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