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Black tea processing method

A processing method and technology of black tea, which is applied in the field of black tea processing, can solve the problems of single taste, high cost, and long time consumption, and achieve the effect of unique taste, short time consumption and simple operation

Inactive Publication Date: 2016-03-02
贵州省普定县印象朵贝贡茶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to provide a black tea processing method to solve the problems of long time consumption, high cost and relatively single taste in the processing of many black teas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of black tea, the method comprises the following steps:

[0023] a. Leaf selection and cooling: select fresh leaves with one bud and one leaf as raw materials, put the fresh leaves in a cooling room with a temperature of 18°C ​​and a relative humidity of 10% for 10 minutes, and then put the fresh leaves in After soaking in water at a temperature of 13°C for 2 minutes, put it in a cooling room for 10 minutes. The temperature in the cooling room is controlled at 20°C, and the water content of the tea after cooling is 92%.

[0024] b. Withering: put the cooled tea leaves into the withering trough, and carry out hot air withering treatment. The withering temperature is controlled at 30°C, and the thickness of the spread is 3cm. After withering for 2 hours, carry out natural withering. The natural withering time is 4 hours. After the withering is completed, turn the tea leaves over, and then wither with hot air. The temperature is controlled at 25°C, the ...

Embodiment 2

[0029] A processing method of black tea, the method comprises the following steps:

[0030] a. Leaf selection and cooling: select fresh leaves with one bud and one leaf as raw materials, first put the fresh leaves in a cooling room with a temperature of 20°C and a relative humidity of 15% for 20 minutes, and then put the fresh leaves in After soaking in water at a temperature of 15°C for 5 minutes, put it in a cooling room for 15 minutes. The temperature in the cooling room is controlled at 25°C, and the water content of the tea after cooling is 90%.

[0031] b. Withering: Put the cooled tea leaves into the withering trough, and carry out hot air withering treatment. The withering temperature is controlled at 35°C, and the thickness of the spread is 5cm. After withering for 3 hours, carry out natural withering. After the withering is completed, turn the tea leaves over, and then wither with hot air. The temperature is controlled at 30°C, the thickness of the spread is 7cm, the...

Embodiment 3

[0036] A processing method of black tea, the method comprises the following steps:

[0037] a. Leaf selection and cooling: select fresh leaves with one bud and one leaf as raw materials, first put the fresh leaves in a cooling room with a temperature of 19°C and a relative humidity of 13% for 15 minutes, and then put the fresh leaves in After soaking in water at a temperature of 14°C for 4 minutes, put it in a cooling room for 13 minutes. The temperature in the cooling room is controlled at 23°C, and the water content of the tea after cooling is 91%.

[0038] b. Withering: Put the cooled tea leaves into the withering trough, and carry out hot air withering treatment. The withering temperature is controlled at 33°C, the spreading thickness is 4cm, and after withering for 2.5 hours, carry out natural withering, and the natural withering time is 4.5 hours After the natural withering is completed, the tea leaves are turned over, and then hot air withering is carried out, the tempe...

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PUM

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Abstract

The invention discloses a black tea processing method. The method comprises the steps of leaf selection and spreading for cooling, withering, rolling, fermentation and drying. According to the method, moisture in tea is evenly distributed on the leaf surfaces through spreading for cooling, the tea is softened through withering, the leaf color is turned into the dark green, fragrance is emitted; by matching of rolling, the tea becomes tight and straight, and the size becomes small. Through rolling after the soaking, tea juice and rose water are gathered on the surface of the tea and can be soluble in water more easily when the tea is brewed. Besides, the concentration and fragrance of tea soup are improved. Finally, through fermentation and secondary drying, the fragrance and taste of the tea can be further extracted. The method has the advantages that the operation is simple, consumed time is short and processed black tea is unique in taste.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a black tea processing method. Background technique [0002] Black tea is a kind of tea with the largest output and sales volume at present. It is a kind of fermented tea. Black tea is processed by withering, rolling, fermenting, drying and other processes to make the green leaves turn dark red. After black tea is brewed, the tea color is rich and bright. Since black tea is one of the most popular teas for the public, in order to improve the output and quality of black tea, there are more and more black tea processing technologies. [0003] For example, the patent document with the publication number CN104489135A discloses a processing method of wild black tea, the method includes steps such as picking fresh leaves, withering, twisting, drying, enhancing fragrance, screening and packaging, and the method can solve the problems in the prior art. When the wild black tea is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 华逢莲
Owner 贵州省普定县印象朵贝贡茶专业合作社
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