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Preparation process for black tea with bamboo fragrance

A production process and technology for black tea, applied in the directions of tea spice, tea treatment before extraction, etc., can solve problems such as no production process, inability to meet diversification, fragrance restrictions, etc., and achieve fresh and long bamboo fragrance, sweet aftertaste, and red soup color. bright effect

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

However, its fragrance is limited by the variety of tea itself, which cannot meet the diverse needs.
The fragrance of bamboo leaves belongs to the popular "fresh fragrance type" nowadays. The aromatic components are mainly aldehydes, furans, and ketones. The volatile components of bamboo leaves have the fragrance of green leaves. They are widely used in food additives, cosmetics and air fresheners. All have extensive application, have not yet seen the black tea making process that the fragrance of bamboo leaf is applied to black tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of manufacture craft of bamboo fragrance black tea, comprises the following steps:

[0028] Step 1: picking fresh leaves, picking fresh tea bud tips;

[0029] 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 to 5 hours;

[0030] Step 3: Knead, in three steps:

[0031] Knead for the first time, use a kneader to knead for 25 minutes without pressurization, sieve and deblock;

[0032] Knead for the second time, knead by hand for 10 minutes, sieve and deblock;

[0033] Kneading for the third time, using a kneading machine to knead for 15 minutes under pressurized conditions, sieve and deblock;

[0034] Step 4: First fermentation, put the twirled leaves into the fermentation tank, keep the temperature between 26-29°C, carry out spray fermentation, the humidity is 90-92%, automatically turn the pile every 15 minutes, and spray it be...

Embodiment 2

[0046] A kind of manufacture craft of bamboo fragrance black tea, comprises the following steps:

[0047] Step 1: picking fresh leaves, picking fresh tea bud tips;

[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 6-7 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: First fermentation, put the rolled leaves into the fermentation tank, keep the temperature between 26-29°C, carry out spray fermentation, the humidity is 90-92%, automatically turn the pile every 15 minutes, and spray it bef...

Embodiment 3

[0064] A kind of manufacture craft of bamboo fragrance black tea, comprises 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, 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;

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

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Abstract

The invention discloses a preparation process for black tea with a bamboo fragrance. The preparation process comprises the following steps: picking fresh leaves; withering; rolling through a three-step method; fermenting for the first time; drying for the first time; fermenting for the second time; drying for the second time; mixing tea leaves with bamboo leaves for the first time: alternately and repeatedly stacking the tea leaves and the bamboo leaves layer by layer according to the weight ratio of the bamboo leaves to the tea leaves of (1-2):8 in a closed room and mixing for 6-8 h; mixing the tea leaves with bamboo leaves for the second time: transferring the tea leaves and bamboo leaves into a steam tank, and heating the tea leaves and bamboo leaves by steam for 3-5 min at 100-105 DEG C; screening; drying for the third time. After the black tea prepared through the preparation process disclosed by the invention is brewed, the tea soup is red bright, has the fresh and long-lasting bamboo fragrance, and is sweet in aftertaste and refreshing.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a production process of bamboo-fragrant black tea. Background technique [0002] Black tea is a fully fermented tea. During the processing of black tea, a chemical reaction centered on the oxidation of tea polyphenols occurred. The chemical components in fresh leaves changed greatly, and tea polyphenols were reduced by more than 90%, producing theaflavins, New ingredients such as thearubigin. The aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. But its fragrance is limited by the variety of tea itself, which cannot meet the diverse needs. The fragrance of bamboo leaves belongs to the popular "fresh fragrance type" nowadays. The aromatic components are mainly aldehydes, furans, and ketones. The volatile components of bamboo leaves have the fragrance of green leaves. Th...

Claims

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Application Information

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IPC IPC(8): A23F3/40A23F3/08
Inventor 陈宏平
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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