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Making method of Lingyun Baekho black tea

A production method and technology for black tea, applied in the direction of tea treatment before extraction, can solve the problems of low market price, loss of tea farmers, turbid soup color, etc., and achieve the effect of improving internal and external quality, mellow taste and sweetness, and red soup color.

Inactive Publication Date: 2016-09-21
GUANGXI LINGYUN WEILI IND OF TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most black tea products are single fermented tea products, the soup color is turbid, and there is a part of astringent taste, which leads to low market price and great losses to tea farmers

Method used

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  • Making method of Lingyun Baekho black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] a. Picking and drying: Pick 1-2 leaves of a fresh bud of Lingyun Pekoe, spread and dry at a controlled room temperature at 22°C, the thickness of the spread is 2-5cm, flip it every 4 hours, and the spread time is 10- 12 hours;

[0023] b. Knead for 10-20 minutes;

[0024] c. Fermentation: disintegrate the tea leaves after kneading, add licorice into water 6-10 times its weight, heat to boiling, keep boiling for 3-5 minutes, filter, spray on the above-mentioned tea leaves, place in the fermentation room for fermentation, The fermentation temperature is controlled at 20-25°C, the humidity is maintained at 90-95%, and the fermentation time is 3-5 hours; the weight of the licorice is 1% of the weight of the above-mentioned tea leaves;

[0025] d. Drying: Dry the fermented tea leaves, the first drying temperature is 90-100°C, and the drying time is 10-15 minutes; cool down; then lower the drying temperature to 100°C Next, continue to dry, the drying time is 2-3 hours.

[...

Embodiment 2

[0028] a. Picking and drying: Pick 1-2 leaves of a fresh bud of Lingyun Pekoe, spread and dry at a controlled room temperature at 22°C, the thickness of the spread is 2-5cm, flip it every 4 hours, and the spread time is 10- 12 hours;

[0029] b. Knead for 10-20 minutes;

[0030] c. Fermentation: disintegrate the tea leaves after kneading, add licorice into water 6-10 times its weight, heat to boiling, keep boiling for 3-5 minutes, filter, spray on the above-mentioned tea leaves, place in the fermentation room for fermentation, The fermentation temperature is controlled at 20-25°C, the humidity is maintained at 90-95%, and the fermentation time is 3-5 hours; the weight of the licorice is 2% of the weight of the above-mentioned tea leaves;

[0031] d. Drying: Dry the fermented tea leaves, the first drying temperature is 90-100°C, and the drying time is 10-15 minutes; cool down; then lower the drying temperature to 100°C Next, continue to dry, the drying time is 2-3 hours.

[...

Embodiment 3

[0034] a. Picking and drying: Pick 1-2 leaves of a fresh bud of Lingyun Pekoe, spread and dry at a controlled room temperature at 22°C, the thickness of the spread is 2-5cm, flip it every 4 hours, and the spread time is 10- 12 hours;

[0035] b. Knead for 10-20 minutes;

[0036] c. Fermentation: disintegrate the tea leaves after kneading, add licorice into water 6-10 times its weight, heat to boiling, keep boiling for 3-5 minutes, filter, spray on the above-mentioned tea leaves, place in the fermentation room for fermentation, The fermentation temperature is controlled at 20-25°C, the humidity is maintained at 90-95%, and the fermentation time is 3-5 hours; the weight of the licorice is 1.5% of the weight of the above-mentioned tea leaves;

[0037] d. Drying: Dry the fermented tea leaves, the first drying temperature is 90-100°C, and the drying time is 10-15 minutes; cool down; then lower the drying temperature to 100°C Next, continue to dry, the drying time is 2-3 hours.

...

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Abstract

The invention relates to the technical field of tea drink, in particular to a making method of Lingyun Baekho black tea. The method comprises the following steps: a. picking and drying in the air: picking fresh Lingyun Baekho tea leaves, and spreading and drying in the air by controlling the room temperature to be 22 DEG C; b. rolling; c. fermenting: deblocking the rolled tea leaves, adding liquorice root into water, wherein the weight of the water is 6-10 times heavier than that of the liquorice root, heating to boiling, maintaining boiling for 3-5 minutes, filtering, spraying the filtrate onto the tea leaves, and putting the tea leaves into a fermentation room for fermenting, wherein the weight of the liquorice root is 1-2% of that of the tea leaves; d. drying: carrying drying treatment on the fermented tea leaves, wherein the first-time drying temperature is 90-100 DEG C, and drying time is 10-15 minutes; cooling by spreading; reducing the drying temperature to 100 DEG C or less, and continuously drying for 2-3 hours. The black tea prepared by the making method is red, thick and clear in soup color as well as mellow in taste and unforgettable after taste, and the astringency of the existing black tea is completely removed. The making method is simple, high in production efficiency and low in production cost.

Description

【Technical field】 [0001] The invention relates to the technical field of tea beverages, in particular to a preparation method of Lingyun Pekoe Black Tea. 【Background technique】 [0002] Black tea is the main tea consumed in the world. It is widely loved by consumers because of its strong, fresh and refreshing quality and style. Black tea is a precious natural beverage with good beauty and health care effects. It has been proved by scientific analysis and time , black tea contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, and has a variety of nutritional and medicinal ingredients. Cholesterol, reduce cardiovascular disease and diabetes and other effects. [0003] With the vigorous development of my country's tea industry, more and more attention has been paid to the development of high-quality tea. [0004] At present, most of the black tea products are single fermented tea products, the soup color is turbid, and there is a part of astringent tast...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/08
CPCA23F3/14A23F3/06A23F3/08
Inventor 曾平乾曾德俊
Owner GUANGXI LINGYUN WEILI IND OF TEA CO LTD
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