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Preparation method for black tea

A technology for black tea and tea leaves, applied in the field of tea preparation, can solve the problems of dark and dull leaf bottom, sour taste of tea leaves, dark soup color, etc., and achieve the effects of avoiding bitterness and fishy smell, long-lasting aroma and bright soup color.

Inactive Publication Date: 2016-03-16
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black tea made by traditional techniques tends to cause the taste of the tea to be sour and astringent, the taste is too strong, the color of the soup is dark, and the bottom of the leaves is black and dull

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of black tea of ​​the present invention comprises the following steps:

[0016] 1) Select fresh leaves with one bud and two leaves as raw materials, and pick summer tea for fresh leaves;

[0017] 2) Withering: Put the picked fresh leaves into the withering tank with a thickness of 5cm, control the temperature at 25°C, and wither for 2 hours, then wither in cold wind, turn the fresh leaves over and spread them with a thickness of 5cm , the temperature is controlled at 5°C, the withering time is 2 hours, and the last withering in sunlight is 6 hours;

[0018] 3) Shaking: the withered fresh leaves are shaken in the green shaker, the rotation speed of the shaker is 15 rpm, the shake is divided into three times, the first shake is 2 minutes, and the second shake is performed after standing for 2 hours Green for 2 minutes, then stand still for 2 hours, shake green for the third time for 2 minutes, and finally spread the fresh leaves thinly on the...

Embodiment 2

[0023] A kind of preparation method of black tea of ​​the present invention comprises the following steps:

[0024] 1) Select fresh leaves with one bud and two leaves as raw materials, and pick summer tea for fresh leaves;

[0025] 2) Withering: Put the picked fresh leaves into the withering tank with a thickness of 10cm, control the temperature at 30°C, and wither for 3 hours. , the temperature is controlled at 0°C, the withering time is 1 hour, and the last daylight withering is enough for 8 hours;

[0026] 3) Shaking: the withered fresh leaves are shaken in the green shaker, the rotation speed of the shaker is 15 rpm, the shake is divided into three times, the first shake is 2 minutes, and the second shake is performed after standing for 2 hours Green for 2 minutes, then stand still for 2 hours, shake green for the third time for 2 minutes, and finally spread the fresh leaves thinly on the dustpan to dry for 8 hours;

[0027] 4) Kneading: Gently knead the tea leaves obtai...

Embodiment 3

[0031] A kind of preparation method of black tea of ​​the present invention comprises the following steps:

[0032] 1) Select fresh leaves with one bud and two leaves as raw materials, and pick summer tea for fresh leaves;

[0033] 2) Withering: Put the picked fresh leaves into the withering tank with a thickness of 8cm, control the temperature at 26°C, and wither for 2.5 hours, then wither in cold wind, turn the fresh leaves over and spread them with a thickness of 4cm, the control temperature is 4°C, the withering time is 1.5h, and the last daylight withering is 7h;

[0034] 3) Shaking: the withered fresh leaves are shaken in the green shaker, the rotation speed of the shaker is 15 rpm, the shake is divided into three times, the first shake is 2 minutes, and the second shake is performed after standing for 2 hours Green for 2 minutes, then stand still for 2 hours, shake green for the third time for 2 minutes, and finally spread the fresh leaves thinly on a dustpan to dry fo...

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PUM

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Abstract

The invention relates to a preparation method for black tea. The preparation method is characterized in that the method comprises the following steps: firstly, one-bud-two-leaf fresh leaves are selected as a raw material, the fresh leaves are picked from summer tea; secondly, the picked fresh leaves are placed in a withering trough, the spreading thickness is 5-10cm, the temperature is controlled at 25-30 DEG C, the withering time is 2-3h, then cold air withering is carried out, the fresh leaves are turned over and spread, the spreading thickness is 3-5cm, the temperature is controlled at 0-5 DEG C, the withering time is 1-2h, and finally daylight withering is carried out for 6-8h. The black tea has a red and bright soup color, tastes mellow, and has high quality.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing black tea. Background technique [0002] Black tea is one of the main teas produced and exported in my country. Black tea is a fully fermented tea. Because the color of the dry tea and the brewed tea soup are mainly red, it is named black tea. The output and sales volume of black tea is the largest among teas. Black tea is prepared through withering, rolling, fermentation, drying and other processes to make the green leaves dark red. Black tea made by traditional techniques tends to cause the taste of the tea to be sour and astringent, the taste is too strong, the color of the soup is dark, and the bottom of the leaves is black and dull. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing black tea with red and bright soup, sweet taste and high quality. [0004] Th...

Claims

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Application Information

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