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.
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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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