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Processing technique for black tea

A processing technology and technology of black tea, which is applied in the field of tea production, can solve the problems such as difficulty in mastering the degree of fermentation, high green content of tea leaves, and insufficient damage to leaf green, and achieve the goals of easy mastering and popularization, high aroma and sweet fragrance, and shortened production time Effect

Active Publication Date: 2017-06-20
XINYANG AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (1) During the whole process, the product often produces blue gas without high temperature
[0006] (2) Summer and autumn tea has low water content, low enzyme activity, long fermentation time, and the degree of fermentation is difficult to control. Often, the dry tea is not fermented enough, and the dry tea has a grassy aroma and a bitter taste.
[0007] (3) The green content of summer and autumn tea leaves is high, and insufficient fermentation causes insufficient damage to the green leaves, resulting in anthocyanins at the bottom of the leaves.

Method used

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  • Processing technique for black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] A kind of black tea processing technology, it comprises the following steps:

[0071] (1) Tea screening

[0072] Select fresh tea leaves that are collected on the same day and have no mechanical damage, no insect eyes, and consistent tenderness, and select tea buds, tea leaves with one bud and one leaf, and tea leaves with one bud and two leaves to obtain the tea leaves to be processed;

[0073] (2) Frozen

[0074] After spreading out the tea leaves to be processed obtained in step (1), put them into a freezer with a model number of BD-380B and a power of 735W to freeze, and freeze them at a temperature of -18°C until the water inside the tea leaves to be processed is analyzed. And form ice crystals on the surface of the tea leaves, making the tea leaves hard and brittle to the extent that they can be crushed by hand, and frozen for 12 hours to obtain frozen tea leaves;

[0075] (3) Thaw and spread to dry

[0076] Spread the frozen tea leaves obtained in step (2) on ...

Embodiment 2

[0088] A kind of black tea processing technology, it comprises the following steps:

[0089] (1) Tea screening

[0090] Select fresh tea leaves that are collected on the same day and have no mechanical damage, no insect eyes, and consistent tenderness, and select tea buds, tea leaves with one bud and one leaf, and tea leaves with one bud and two leaves to obtain the tea leaves to be processed;

[0091] (2) Frozen

[0092] After spreading out the tea leaves to be processed obtained in step (1), put them into a freezer with a model number of BD-380B and a power of 735W to freeze, and freeze them at a temperature of -30°C until the water inside the tea leaves to be processed is analyzed. And form ice crystals on the surface of the tea leaves, making the tea leaves hard and brittle to the extent that they can be crushed by hand, and frozen for 10 hours to obtain frozen tea leaves;

[0093] (3) Thaw and spread to dry

[0094] Spread the frozen tea leaves obtained in step (2) on ...

Embodiment 3

[0106] A kind of black tea processing technology, it comprises the following steps:

[0107] (1) Tea screening

[0108] Select fresh tea leaves that are collected on the same day and have no mechanical damage, no insect eyes, and consistent tenderness, and select tea buds, tea leaves with one bud and one leaf, and tea leaves with one bud and two leaves to obtain the tea leaves to be processed;

[0109] (2) Frozen

[0110] After spreading out the tea leaves to be processed obtained in step (1), put them into a freezer with a model of BD-380B and a power of 735W to freeze, and freeze them at a temperature of -5°C until the water inside the tea leaves to be processed is analyzed. And form ice crystals on the surface of the tea leaves, making the tea leaves hard and brittle to the extent that they can be crushed by hand, and frozen for 14 hours to obtain frozen tea leaves;

[0111] (3) Thaw and spread to dry

[0112] Spread the frozen tea leaves obtained in step (2) on the tea ...

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Abstract

The invention relates to a processing technique for black tea and belongs to the field of production of tea. The processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in fermentation is realized; prepared finished black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting aroma, faint chestnut-like aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary black tea; the content of theabrownin is controlled at 3.24 to 3.91 percent, and the content of caffeine is controlled at 1.89 to 2.78 percent; aroma, soup color, taste, mouthfeel and a stomach nourishing effect of the black tea are greatly improved.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a black tea processing technology. Background technique [0002] At present, the main processing technology of Kungfu black tea is generally: fresh tea leaves are spread to cool—withering—kneading—fermentationdrying—finished black tea. This processing technology often has the following defects and deficiencies: [0003] 1. Time-consuming and space-consuming. For traditional Kungfu black tea, fresh tea leaves need to wither for 8 to 18 hours, which is not only time-consuming, but also takes up a lot of space during the peak production season, and the productivity of many enterprises cannot keep up. [0004] 2. Defects in product features: [0005] (1) During the whole process, the product often produces green gas without high temperature. [0006] (2) Summer and autumn tea has low water content, low enzyme activity, long fermentation time, and the degree of fermentation is diffi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 陈义郭桂义袁丁王广铭孙慕芳景子锋郑杰张洁刘佳刘威尹鹏王子浩朱建梅池水婧
Owner XINYANG AGRI & FORESTRY UNIV
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