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Method for processing black tea

A processing method and technology for black tea, applied in the field of processing black tea, can solve the problems of simple processing technology of black tea, bitter taste of black tea, etc., and achieve the effects of simple and practical processing technology, dark and moist color, and high floral fragrance.

Inactive Publication Date: 2016-04-13
GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of processing method of black tea in order to solve the problems such as existing black tea processing technology is simple, black tea mouthfeel bitter and astringent, the technical scheme used for realizing the purpose of the present invention is:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Picking: picking fresh tea leaves with one bud and one leaf or one bud with two leaves, the tea leaves are strong and straight, the branches are full, and there are no branches of diseases and insect pests;

[0019] (2) Cooling: Cool the tea leaves at a temperature of 20°C and a humidity of 30% for 5 hours, and turn the leaves once an hour;

[0020] (3) Withering: Mix the cooled tea leaves evenly, place them in the withering tank to wither naturally, the thickness of the spread leaves is 7cm, the temperature is controlled at 28°C, and the withering time is 10 hours, until the water content of the tea leaves is 60%;

[0021] (4) Kneading: put the withered tea leaves into the kneading machine and knead for 60 minutes, first knead for 10 minutes, then gently knead for 50 minutes;

[0022] (5) Fermentation: Seal and ferment the rolled tea leaves with a fermenter, control the fermenter to isolate the air, and ferment for 3 hours at a temperature of 35°C and a humidity of...

Embodiment 2

[0026] (1) Picking: picking fresh tea leaves with one bud and one leaf or one bud with two leaves, the tea leaves are strong and straight, the branches are full, and there are no branches of diseases and insect pests;

[0027] (2) Cooling: put the tea leaves at a temperature of 23°C and a humidity of 20% for 3 hours, and turn the leaves once an hour;

[0028] (3) Withering: Mix the cooled tea leaves evenly, place them in the withering tank to wither naturally, the thickness of the spread leaves is 5cm, the temperature is controlled at 25°C, and the withering time is 14 hours, until the water content of the tea leaves is 70%;

[0029] (4) Kneading: put the withered tea leaves into the kneading machine and knead for 80 minutes, first knead for 20 minutes, then gently knead for 60 minutes;

[0030] (5) Fermentation: Seal and ferment the rolled tea leaves with a fermenter, control the fermenter to isolate the air, and ferment for 5 hours at a temperature of 30°C and a humidity of ...

Embodiment 3

[0034] (1) Picking: picking fresh tea leaves with one bud and one leaf or one bud with two leaves, the tea leaves are strong and straight, the branches are full, and there are no branches of diseases and insect pests;

[0035] (2) Cooling: Cool the tea leaves at 22°C and 25% humidity for 4 hours, and turn the leaves once per hour;

[0036] (3) Withering: Mix the cooled tea leaves evenly, place them in the withering tank to wither naturally, the thickness of the spread leaves is 6cm, the temperature is controlled at 27°C, and the withering time is 12 hours, until the water content of the tea leaves is 65%;

[0037] (4) Kneading: Put the withered tea leaves into a kneading machine and knead for 70 minutes, first kneading for 15 minutes, then gently kneading for 55 minutes;

[0038] (5) Fermentation: Seal and ferment the rolled tea leaves with a fermenter, control the fermenter to isolate the air, and ferment for 4 hours at a temperature of 32°C and a humidity of 96%;

[0039] (...

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Abstract

The invention discloses a method for processing black tea. The method comprises the steps of picking, spreading for cooling, withering, rolling, fermenting, drying and packaging. Picked fresh tea leaves wither for 3-5 hours at 20-23 DEG C after being spread for cooling, the withered tea leaves are placed into a twisting machine to be twisted for 60-80 minutes and are fermented for 3-5 hours, the fermented tea leaves are dried for 20-30 minutes at 60-80 DEG C, and the tea leaves are dried for 10-20 minutes at 110-120 DEG C to enable the water content to reach 7% or below as to obtain finished raw tea. Shapeless tea leaves and impurities of the finished raw tea are removed, and the finished raw tea is packaged by bark paper or cotton cloth to be placed in a packing case or a packing box and stored at a cool and dry place. The black tea processing technology is simple and practical and large scale production can be achieved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of black tea. Background technique [0002] Black tea is the tea with the largest output and sales volume at present. Black tea is a kind of fully fermented tea, which is made from suitable new shoots of tea trees and refined through withering, rolling, fermentation, drying and other processes. It contains rich carrot Vitamin A, calcium, phosphorus and other inorganic elements and a variety of amino acids, and has a unique taste. Black tea not only quenches thirst and refreshes the mind, but also has good effects such as promoting body fluid and clearing heat, anti-inflammatory and sterilizing, strengthening bones and stretching blood vessels, making it very popular in the international market. [0003] The production cycle of black tea is from summer to autumn. Due to the influence of environmental factors, the general black tea production...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/12A23F3/08A23F3/06
CPCA23F3/14A23F3/06A23F3/08A23F3/12
Inventor 唐宗军
Owner GUANGXI ZHAOPING NINGXIANGCUI TEA FACTORY
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