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Processing technology for making black tea by persimmon large-scale tea improved varieties

A processing technology and technology for large persimmon tea, which is applied in the field of processing technology for making black tea from improved varieties of large persimmon tea, can solve the problems of difficult to control product specifications, different sizes, and difficult to further improve product quality, and achieve the effect of good processing effect and stable quality.

Active Publication Date: 2017-03-15
黄山夫子峰茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, persimmon tea is mostly used in the processing of green tea, especially high-quality green tea. The processing technology of making black tea with persimmon tea as raw material is very rare. The existing technology lacks the processing technology for improving and adjusting according to the quality characteristics of raw material of persimmon tea.
[0003] In addition, in the traditional black tea processing technology, the tea leaves are processed uniformly, but the water content and content of different fresh leaves are not the same. Even the fresh leaves of the same batch also have differences in tenderness and size. , so it is difficult to ensure that the quality of the final processed product is uniform, and the product specification is difficult to control, making it difficult to further improve the product quality

Method used

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  • Processing technology for making black tea by persimmon large-scale tea improved varieties
  • Processing technology for making black tea by persimmon large-scale tea improved varieties
  • Processing technology for making black tea by persimmon large-scale tea improved varieties

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Select the fine persimmon tea varieties with 1 bud and 2 leaves that are just unfolding for picking. The picked buds and leaves are shipped in clean, well-ventilated tea baskets or bamboo baskets to maintain the freshness and integrity of the fresh leaves. Since the water content and content of different fresh leaves are different, fresh leaves picked at different times of the day and buds and leaves with different tenderness should be processed separately to avoid uneven fermentation and ensure the quality of tea.

[0050] Adopt the method of withering in sunlight facilities, set up a facility withering field with a controllable shading rate, spread the fresh leaves evenly on nylon cloth, bamboo mats or water screens, the thickness of the spread leaves is 2.5cm, adjust the shading rate to reduce the temperature of the leaf surface Control the temperature below 32°C and not lower than 28°C, and stir once every 15 minutes. End withering after 40 minutes. At this time, th...

Embodiment 2

[0057] Pick the fine varieties of persimmon tea with 1 bud and 2 leaves, and use the withering tank to wither. Spread the fresh leaves evenly according to the thickness of 16 cm. Stir once every 1 hour, and stop blowing when stirring. End withering after 4 hours. At this time, the water content of the withered leaves is about 62%. If the degree of withering is insufficient, the withering time can be extended to 5 hours, so as to prevent the tea leaves from being broken during rolling due to the high quality of the leaves, which will affect the quality of the tea.

[0058] Utilize the pressure kneading machine to knead the tea leaves, first put tea leaves in the feeding chamber 23, the push rod 34 pushes the left hemispherical shell 25 to move to the right and closes with the right hemispherical shell 26 to form a kneading ball 22. Drive the second motor 33 to drive the kneading ball 22 to rotate, and the second kneading bar 28 and the second kneading bar 30 in the kneading bal...

Embodiment 3

[0064] Pick the fine varieties of persimmon tea with 1 bud and 2 leaves, and use the withering tank to wither. Spread the fresh leaves evenly according to the thickness of 15 cm. Stir once every 1 hour, and stop blowing when stirring. End withering after 4.5 hours. At this time, the water content of the withered leaves is about 62%. If the degree of withering is insufficient, the withering time can be extended to 5 hours, so as to prevent the tea leaves from being broken during rolling due to the high quality of the leaves, which will affect the quality of the tea.

[0065] Use the sub-sieve rolling machine to knead the tea leaves, first close the first sieve plate 9 and raise it to the highest point, then open the feeding door to put in the tea leaves, drive the reduction motor 4 to knead for 27 minutes under normal pressure, and then open the connection to the first kneading Keep the valve and air compressor 14 on the pipeline 13 of the room, knead for 11 minutes under light...

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Abstract

The invention belongs to the technical field of tea processing, aims to provide a processing technology for making black tea with uniform and excellent quality and strong and sweet taste by persimmon large-scale tea improved varieties. The processing technology includes the steps: picking fresh tea leaves; withering; rolling; fermenting; drying. The rolling technology includes three rolling processes, first rolling time and second rolling time are 40-50 min, third rolling time is 26-34min, different conditions such as normal pressure, light pressure, medium pressure and heavy pressure are switched in the rolling process, deblocking, rotating sifting and classification for tea leaves are implemented after rolling is finished every time, so that technological parameters are distinguished and adjusted in subsequent technologies, tea leaves of different levels can be effectively processed, and quality of the tea leaves of different levels is uniform. Pressure increasing is matched with pressure reducing in the rolling process, bands can be tighten in a rolled manner, most cells can be broken in a rolled manner, rolled leaf balls can loose, heat is emitted, quality stability of rolled leaves is facilitated, and good fermentation conditions are prepared.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology for making black tea from the improved persimmon tea variety. Background technique [0002] Persimmon tea is a provincial-level tea tree variety in Anhui Province. It is a unique tea tree variety in the Taiping Houkui tea production area in Huangshan District. It is the variety basis for the production and development of Taiping Houkui industry. Taiping Houkui tea is one of the famous historical teas in my country and enjoys a high reputation at home and abroad. There are more than 500 chemical components in the tea, which have the functions of antibacterial, antibacterial, weight loss, anti-caries and inhibition of cancer cells. At present, persimmon tea is mostly used in the processing of green tea, especially famous and high-quality green tea. It is very rare to use persimmon tea as raw material to make black tea. [0003] In additio...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12
Inventor 黄涛黄睿邵鑫黄建国阮利平
Owner 黄山夫子峰茶业有限责任公司
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