Natural rosin black tea production process

A technology for rosin black tea and production process, which is applied in the direction of tea treatment before extraction, can solve problems such as the production process of black tea that has not yet been seen, and achieve the effects of unique and fresh rosin flavor, ensuring uniform diffusion and improving uniformity.

Inactive Publication Date: 2016-02-10
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no black tea production process that combines pine needles and black tea to complement each other

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The manufacture technology of natural rosin black tea comprises the following steps:

[0029] Step 1: picking fresh leaves, picking fresh tea bud tips;

[0030] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors, at a temperature of 30-33°C, with a thickness of ≤15cm, for 4-5 hours;

[0031] Step 3: Knead, in three steps:

[0032] Knead for the first time, use a kneading machine to knead for 20 minutes without pressure, sieve and deblock;

[0033] Knead for the second time, knead by hand for 15 minutes, sieve and deblock;

[0034] Kneading for the third time, using a kneading machine to knead for 15 minutes under pressurized conditions, sieve and deblock;

[0035] Step 4: Primary fermentation, fermentation in the fermentation room, the temperature is between 25-30°C, the humidity is 90-95%, and the fermentation time is 10h;

[0036] Step 5: Dry once, use a dryer to bake, the drying temperature is...

Embodiment 2

[0046] A kind of natural rosin black tea making process of rain leaves, comprising the following steps:

[0047] Step 1: Picking fresh tea bud tips in rainwater during the rainy season;

[0048] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors, at a temperature of 30-33°C, with a thickness of ≤15cm, for 4-5 hours;

[0049] Step 3: Knead, in three steps:

[0050] Knead for the first time, use a kneading machine to knead for 20 minutes without pressure, sieve and deblock;

[0051] Knead for the second time, knead by hand for 15 minutes, sieve and deblock;

[0052] Kneading for the third time, using a kneading machine to knead for 15 minutes under pressurized conditions, sieve and deblock;

[0053] Step 4: Primary fermentation, fermentation in the fermentation room, the temperature is between 25-30°C, the humidity is 90-95%, and the fermentation time is 8 hours;

[0054] Step 5: Dry once, use a dryer to ...

Embodiment 3

[0064] A manufacturing process of natural rosin black tea, comprising the following steps:

[0065] Step 1: picking fresh leaves, picking fresh tea bud tips;

[0066] Step 2: Withering, spread the fresh leaves in the withering trough, and place them in a cool and ventilated place indoors, at a temperature of 30-33°C, with a thickness of ≤15cm, for 4-5 hours;

[0067] Step 3: Knead, in three steps:

[0068] Knead for the first time, use a kneader to knead for 22 minutes without pressurization, sieve and deblock;

[0069] Knead for the second time, knead by hand for 12 minutes, sieve and deblock;

[0070] Kneading for the third time, using a kneading machine to knead for 15 minutes under pressurized conditions, sieve and deblock;

[0071] Step 4: Primary fermentation, fermentation in the fermentation room, the temperature is between 25-30°C, the humidity is 90-95%, and the fermentation time is 9 hours;

[0072] Step 5: Dry once, use a dryer to bake, the drying temperature is...

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PUM

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Abstract

The invention discloses a natural rosin black tea production process. The natural rosin black tea production process comprises the following steps: fresh leaf picking; withering; rolling by the three-step method; fermentation for 8-10 h in a fermentation room at the temperature of 25-30 DEG C and the humidity of 90-95 percent; primary drying; secondary fermentation; secondary drying till the water content of tea leaves is 10-12 percent; primary mixing of tea leaves and pine needle by performing repeated multi-layer stacking according to the weight ratio (pine needles to the tea leaves) of (1-2):6 in such a way that the tea leaves and the pine needle are placed layer by layer; third-time fermentation; third-time drying. After a natural rosin black tea produced by the method is brewed, the tea soup is red and bright, has a unique fresh rosin flavor and can meet the many-flavor demands of tea lovers.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a production process of natural rosin black tea. Background technique [0002] Black tea is a fully fermented tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred. The chemical components in fresh leaves changed greatly, and tea polyphenols were reduced by more than 90%, producing theaflavins. , Thearubigin and other new components, the aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves and sweet and mellow. But its fragrance is limited by the variety of tea itself, which cannot meet the diverse needs. (belonging to the prior art with a large difference) pine needle extract is rich in carbohydrates, crude protein, crude fat, multiple amino acids and multiple trace mineral elements, multiple vitamins, bioflavonoids, ess...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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