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Method for processing raw dark green tea

A processing method and technology for black hair tea, applied in the field of tea processing, can solve problems such as consumer acceptance, and achieve the effects of improving bitterness, bitterness and aroma, and enhancing aroma

Active Publication Date: 2016-06-22
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the drying method of traditional black hair tea is generally sun-dried and then pine smoked, which makes black hair tea have a smoky taste and cannot be generally accepted by consumers.

Method used

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  • Method for processing raw dark green tea
  • Method for processing raw dark green tea
  • Method for processing raw dark green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 The research of the main parameters of the processing technology

[0024] With Baojing Golden Tea No. 1, one bud, three, and four fresh leaves of Baojing Golden Tea Factory Base, Baojing Golden Village, Hulu Town, Baojing County, Jishou City, Hunan Province, as test material, adopt the prior art to each parameter in this processing method, such as The number of times of greening, the time of fermenting, the time of stacking, and the drying method were studied. The results are shown in Table 1-Table 12 below:

[0025] Table 1 The influence of greening times on the sensory evaluation results of tea

[0026]

[0027] Table 2 The influence of greening times on the main quality components of tea

[0028]

[0029]

[0030] Table 3 The influence of greening frequency on catechin components in tea leaves

[0031]

[0032] Table 4 Effect of fermenting time on sensory evaluation of tea

[0033]

[0034] Table 5 Effect of fermenting time on the main ...

Embodiment 2

[0054] The fresh leaves of Baojing Golden Tea No. 1 spring with one bud and two leaves from the base of Baojing Golden Tea Factory in Huangjin Village, Hulu Town, Baojing County, Jishou City, Hunan Province are used as raw materials, and the fresh tea leaves are thinly spread on cotton cloth to make the fresh tea leaves even Under the sun's rays, take the method of drying and cooling twice, so that the fresh tea leaves wither evenly. The withering time is 30 minutes. Spread the withered leaves on the water sieve for natural cooling for 40 minutes and dry them in the air; Stand still (spread evenly on the water sieve and stand still, stand still 60min each time) the sequence step is repeated 4 times to make green, make tealeaves edge turn red, send out floral fragrance or fruity fragrance. Stack the green leaves in bamboo baskets, cover the green leaves with a damp cloth to ferment, the thickness of the leaf pile is 25cm, the fermentation time is 2 hours, and turn once during t...

Embodiment 3

[0056] The fresh tea leaves are evenly spread in the withering tank with the leaves of Qi Xiashu in Yuntai Mountain in Anhua County as raw materials, and the fresh tea leaves are evenly spread in the withering tank. The thickness of the spread leaves is 10 cm, and the withering temperature is 32 ° C. In a drooping state, the green energy fades, and the fragrance of flowers is revealed. Spread the withered leaves in the withering trough and blow cold air to dissipate heat to dry the green leaves for 30 minutes. Then shake green (using 6CWL-90 type speed-regulating wave green machine to shake green, 5 shake green times are respectively 1min, 5min, 10min, 15min, 20min), stand still (spread evenly on the water sieve and stand still, every Stand still 75min) sequential steps repeat 5 times and do green, make tealeaves leaf edge turn red, send out floral fragrance or fruity fragrance. Stack green leaves in bamboo baskets, cover green leaves with a damp cloth to ferment, make green ...

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Abstract

The invention discloses a method for processing raw dark green tea. The method includes withering fresh tea leaves which are raw materials and then cooling the fresh tea leaves; repeatedly finely manipulating the fresh tea leaves according to sequential steps of rocking and standing; stacking and fermenting the tea leaves to carry out fermentation stacking; deactivating enzymes in the fermented tea leaves, rolling the fermented tea leaves and piling the fermented tea leaves; drying the tea leaves in sunning and aroma enhancing modes to obtain the raw dark green tea. The method has the advantages that technologies for carrying out fermentation stacking are applied to technologies for processing the raw dark green tea for the first time, and accordingly the method is favorable for reducing bitter taste of the raw dark green tea and improving aroma of the raw dark green tea; technologies for finely manipulating Tie Guanyin are applied to the technologies for processing the raw dark green tea, accordingly, the raw dark green tea has taste and aroma of dark tea and taste and aroma of the Tie Guanyin, the bitter taste of the raw dark green tea can be reduced to a certain extent, and the method is favorable for improving the quality of the raw dark green tea; the raw dark green tea is dried in the sunning and aroma enhancing modes, and accordingly the method is favorable for improving the aroma of the raw dark green tea.

Description

technical field [0001] The invention relates to a processing method of tea leaves, in particular to a processing method of black hair tea. Background technique [0002] The general processing steps of Heimao tea are spreading, greening, rolling, heaping, and drying. Traditional Heimao tea is generally made from summer and autumn tea leaves. Because summer and autumn tea leaves are relatively coarse and old, the processed Heimao tea has a strong bitter taste and generally needs to be stored. It tastes better after a few years of aging. And the drying method of traditional black-haired tea is generally sun-dried and then pine smoked, which makes black-haired tea have a smoky taste, which cannot be generally accepted by consumers. How to apply the processing technology of other teas to the processing of Heimao tea, so as to effectively reduce the bitterness and astringency of Heimao tea, improve the aroma and taste of Heimao tea, and improve the overall quality of Heimao tea i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 萧力争李照莹孙琪璐刘碧李鹏辉
Owner HUNAN AGRICULTURAL UNIV
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