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Process for improving quality of black tea

A process and technology for black tea, which is applied in the field of technology to improve the quality of black tea, can solve the problems of the quality of flowers not meeting the product requirements, being easily broken, and the time of shaking is elongated, so as to improve the taste and taste, beautiful appearance, and reduce the degree of fragmentation. Effect

Active Publication Date: 2016-01-06
湖南省茶叶研究所
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the basic process of processing Huaxiang Gongfu black tea is: fresh leaves→drying green→shaking green→kneading→fermentation→drying. It is easy to break; if the shaking time of Gongfu black tea is prolonged, the quality of flower fragrance will not meet the product requirements.

Method used

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  • Process for improving quality of black tea
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Embodiment 1

[0032] Embodiment 1 improves the technique of flower fragrance Gongfu black tea quality

[0033] 1. Raw materials of fresh leaves: use 1 bud and 2 leaves or pair of leaves with the same tenderness.

[0034] 2. Drying green: spread the collected fresh leaves thinly, spread them in the withering tank at room temperature, the thickness of the spread leaves is 5-6cm, spread the time for 1h, and then put them under 25000Lux light intensity (or take them outdoors before 10 am or After 5 o'clock in the afternoon) to dry in the sun, the drying time is about 15 minutes, turn it over 1-2 times in the middle, the leaf temperature reaches about 40°C (measured by spot temperature), collect and spread it indoors for 1 hour.

[0035] 3. Shake the green: shake the green leaves 3 times after drying the green, the rotating speed is 70r / s, and the shaking time is 1, 2, and 3min respectively. Cool the greens in the withering room, cool the greens for 2 hours after the first 2 shakes, and cool th...

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Abstract

The invention provides a new process for improving quality of black tea. The process comprises the steps of fresh leave selecting, sun drying, rocking, cooling, dehydration, rolling, fermenting, drying, aroma extracting and the like. The black tea product prepared by adopting the process is attractive in appearance and is sweet and mellow after being drunk, and the astringent taste is lightened. The process can effectively improve the appearance quality of the black tea (especially flowery Congou black tea); in the condition that aroma forming and water loss are out-of-step, a method of rocking and then low-temperature quick dehydration is adopted, so that the aroma of the tea leaves is kept, only partial moisture of the fresh leaves is removed, no fracture is caused during rolling, and therefore, development of subsequent process is benefited. The process can effectively promote the taste of the black tea, and after low-temperature quick dehydration, low-pressure long-time rolling is adopted, so that the crushing degree of leave cells is reduced, the crushing rate is not affected, and the taste of the product is remarkably improved. Meanwhile, dissolving of astringent substances in the tea leaves is reduced.

Description

technical field [0001] The invention relates to a tea processing technique, in particular to a technique for improving the quality of black tea. Background technique [0002] Black tea is a kind of fully fermented tea, which is made from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. There are many kinds of black teas with a wide range of production areas. Keemun black tea is famous all over the world, and Gongfu black tea and Souchong black tea are fragrant everywhere. In addition, black teas from India and Sri Lanka that were introduced from China are also famous. Black tea has the effects of refreshing and relieving fatigue, promoting body fluid and clearing heat, diuretic, anti-inflammatory and sterilizing, detoxifying, strengthening bones, anti-oxidation, delaying aging, nourishing and protecting the stom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 黄怀生粟本文郑红发赵熙钟兴刚银霞黄浩
Owner 湖南省茶叶研究所
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