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Black tea fresh leaf processing and fermentation process

A technology for fresh leaf processing and fermentation technology, applied in the field of tea processing and detection, can solve the problems of inability to judge the appropriate fermentation, the generality of the existing process is not strong, and achieve great practical value, high accuracy, and strong universality. Effect

Inactive Publication Date: 2017-03-29
ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing detection methods cannot use a stable value to judge the appropriateness of fermentation, and the L, a, and b values ​​of tea not only depend on the fermentation time, temperature and humidity, etc., but also the variety of fresh leaves has a great influence on the color of fermented leaves. impact, so the existing process is not universally applicable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Picking fresh leaves of Fuding Dabai with one bud and one leaf;

[0022] (2) After the fresh leaves are picked, wither in the sun for 18 minutes, and then spread them in the withering trough, with a thickness of about 10 cm, and let them dry for 18 hours until the moisture content of the fresh leaves is about 65%;

[0023] (3) Knead the withered leaves using a kneading machine, first knead without pressure for 30 minutes, then knead with heavy pressure for 25 minutes, and gently press for about 35 minutes until the fresh tea leaves are formed into strips and finish kneading;

[0024] (4) The kneading leaves were fermented at a temperature of 30°C and a humidity of 95%. Starting at 0 min, samples were taken every 30 min. After sampling, the color difference L, a, and b values ​​of the fermented leaves were detected with a color difference meter. h The color difference between the fermented leaf and the fermented leaf tea soup of the sample taken is △E=0.01, at this t...

Embodiment 2

[0028] (1) Picking fresh leaves of Longjing 43 with one bud and one leaf;

[0029] (2) After the fresh leaves are picked, wither in the sun for 15 minutes, and then spread them in the withering trough, with a thickness of about 9 cm, and dry them for 12 hours until the moisture content of the fresh leaves is about 65%;

[0030] (3) Knead the withered leaves with a kneading machine, first knead without pressure for 20 minutes, then knead with heavy pressure for 15 minutes, and press lightly for about 40 minutes until the fresh tea leaves are formed into strips and finish kneading;

[0031] (4) The kneading leaves were fermented at a temperature of 25°C and a humidity of 80%. Starting at 0 min, samples were taken every 30 min. After sampling, the color difference between the fermented leaves and the fermented leaf tea soup was detected with a color difference meter. The samples taken at 3.5 hours of fermentation were compared with The color difference △E between the fermented le...

Embodiment 3

[0035] (1) Picking fresh leaves with one bud and two leaves from the group species;

[0036] (2) Fresh leaves are withered in sunlight for 30 minutes after picking, and then spread to dry in the withering tank, with a thickness of about 7 cm, and spread for 22 hours until the moisture content of fresh leaves is about 65%;

[0037] (3) Knead the withered leaves using a kneading machine, first knead without pressure for 40 minutes, then knead with heavy pressure for 30 minutes, and gently press for about 20 minutes until the fresh tea leaves are formed into strips and finish kneading;

[0038] (4) The rolled leaves are fermented at a temperature of 35°C and a humidity of 100%. Starting at 0 min, samples are taken every 30 minutes. The color difference between the fermented leaf and the fermented leaf tea soup of the sample taken at 4h was △E=0.29, at this time, the fermentation was moderate, and the fermentation was stopped.

[0039] (5) Drying: the fermented leaves are shaved ...

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PUM

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Abstract

The invention relates to a black tea fresh leaf processing and fermentation process. The black tea fresh leaf processing and fermentation process comprises the steps of picking of fresh leaves, withering and airing of the fresh leaves, rolling, fermentation and drying, and a corresponding black tea fermentation moderate judgment standard is provided, and finished black tea fermented moderately is obtained. The process is small in investment, simple to operate, high in accuracy, high in repeatability, capable of well reflecting fermentation degree of the black tea and high in universality and has very large practical value. The finished dry black tea prepared through the process is good in shape and color, bright in liquid color, high in clear degree, lasting in fragrance and good in taste.

Description

technical field [0001] The invention belongs to the technical field of tea processing and detection, and relates to a black tea processing method. Background technique [0002] Black tea is one of the most consumed teas in my country and even in the world. Its basic processing process includes several stages such as fresh leaf picking, withering, rolling, fermentation and drying. , drying, each stage of processing will affect the quality of black tea. The color, variety, picking season, and freshness of fresh leaves also have a direct impact on the aroma and taste of black tea. Among them, fermentation has the greatest impact on the quality of black tea. Insufficient fermentation will result in a soup that is not red, tastes bitter, and has a grassy smell. If the fermentation is excessive, the soup color will be red and dark, the taste will be weak and accompanied by sour taste, so the proper and timely termination of tea fermentation is also a key factor to obtain high-qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 赵飞马圣洲吴琴燕姚克兵
Owner ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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