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Technology for manufacturing black tea with pine needle fragrance

A production process, the technology of rosin black tea, which is applied in the fields of tea spices, tea treatment before extraction, etc., can solve the problems that have not been seen in the production process of black tea, and achieve the effect of bright red soup, rich and fragrant smell

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

[0029] A kind of preparation technology of rosin black tea, comprises the following steps:

[0030] Step 1: picking fresh leaves, picking fresh tea bud tips;

[0031] Step 2: Withering, spread the fresh leaves in the withering trough, place them in a cool and ventilated place indoors to air, the temperature is 30-33°C, the thickness of the leaves is ≤15cm, and the time is 4-5h. The air fan is turned on to accelerate the air circulation in the room;

[0032] Step 3: Knead, in three steps:

[0033] Knead for the first time, use a kneading machine to knead for 20 minutes without pressure, sieve and deblock;

[0034] Knead for the second time, knead by hand for 15 minutes, sieve and deblock;

[0035] Kneading for the third time, using a kneading machine to knead for 10 minutes under pressurized conditions, sieve and deblock;

[0036] Step 4: First fermentation, put the rolled leaves into the fermentation tank, keep the temperature between 26-29°C, carry out spray fermentation,...

Embodiment 2

[0047] A process for making rosin black tea from rain leaves, comprising the following steps:

[0048] Step 1: Picking fresh tea bud tips in rainwater during the rainy season;

[0049] Step 2: Withering, spread the fresh leaves in the withering trough, place them in a cool and ventilated place indoors to air, the temperature is 30-33°C, the thickness of the leaves is ≤15cm, and the time is 6-7h. The air fan is turned on to accelerate the air circulation in the room;

[0050] Step 3: Knead, in three steps:

[0051] Knead for the first time, use a kneading machine to knead for 20 minutes without pressure, sieve and deblock;

[0052] Knead for the second time, knead by hand for 15 minutes, sieve and deblock;

[0053] Kneading for the third time, using a kneading machine to knead for 15 minutes under pressurized conditions, sieve and deblock;

[0054] Step 4: First fermentation, put the rolled leaves into the fermentation tank, keep the temperature between 26-29°C, carry out s...

Embodiment 3

[0065] A kind of preparation technology of rosin black tea, comprises the following steps:

[0066] Step 1: picking fresh leaves, picking fresh tea bud tips;

[0067] Step 2: Withering, spread the fresh leaves in the withering trough, place them in a cool and ventilated place indoors to air, the temperature is 30-33°C, the thickness of the leaves is ≤15cm, and the time is 5-6h. The air fan is turned on to accelerate the air circulation in the room;

[0068] Step 3: Knead, in three steps:

[0069] Knead for the first time, use a kneader to knead for 22 minutes without pressurization, sieve and deblock;

[0070] Knead for the second time, knead by hand for 12 minutes, sieve and deblock;

[0071] Kneading for the third time, using a kneading machine to knead for 15 minutes under pressurized conditions, sieve and deblock;

[0072] Step 4: First fermentation, put the rolled leaves into the fermentation tank, keep the temperature between 26-29°C, carry out spray fermentation, th...

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Abstract

The invention discloses a technology for manufacturing black tea with a pine needle fragrance. The technology comprises the following steps: picking fresh leaves; withering; rolling through a three-step approach; fermenting for the first time: putting rolled leaves in a fermentation tank, preserving the temperature at 26-29 DEG C, performing atomizing fermentation with the humidity being 90-92%, automatically turning over the leaves every 15 minutes, adding a pine needle extracting solution in the manner of mist spray before turning over, and automatically stopping turning over the leaves after uniform mixing; drying for the first time; fermenting for the second time; drying for the second time until the moisture content of the tea leaves is 10-12%; mixing the tea leaves and pine needles for the first time; mixing the tea leaves and pine needles for the second time; screening; drying for the third time until the moisture content of the tea leaves is 6% or below, and kneading tea stems into tips by hands. According to the invention, the pine needle extracting solution is added during fermentation, and the aromatic substance in pine needles is fully adsorbed by the tea leaves through one-time natural mixing and one-time high-temperature steam mixing, so that the pine needle fragrance and the tea flavor are integrated, and after the tea leaves are brewed, the tea soup is red bright and smells fragrant.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a production process of 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. The active ingredients of pine needle extract are rich in active substances such as sugar, crude protein, crude fat, various amino acids and various trace mineral elements, various vitamins, bioflavonoids, essential oils, chloro...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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