Processing method of fermented black tea

A processing method and technology of black tea, which is applied in the field of fermented black tea processing, can solve the problems of affecting tea shape and poor cellulase cell rupture effect, and achieve the effects of water balance, fermentation process optimization, and accelerated rupture

Inactive Publication Date: 2017-07-07
务川自治县雾青茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of this, the present invention intends to provide a processing method of fermented black tea to solve the problems in the prior art that due to the use of cellulase, the cell rupture effect is poor, dehydration is required after fermentation and the tea shape is affected

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  • Processing method of fermented black tea

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Embodiment 1

[0015] Embodiment 1: a kind of processing method of fermented black tea, comprises selecting leaf and spreading operation, withering operation, kneading operation, fermenting operation and drying operation, concrete operations are as follows:

[0016] a. Leaf selection and drying process: pick fresh tea leaves from big tree tea with one bud and two leaves or one bud and three leaves in a tea garden above 800 meters above sea level, and place the fresh leaves on a drying rack with a thickness of 2 ~5cm, spread out in the weak sunlight for 0.50~1h;

[0017] b. Withering process: placing the tea leaves that have been selected and aired in a withering tank for hot air withering, the temperature of the hot air is 40-60°C, and the withering time is 1-4 hours to obtain withered leaves;

[0018] d, kneading process: put the withered leaves through step b into a kneading machine, and knead them three times to shape. When kneading empty, put the withered leaves on the kneading machine, ...

Embodiment 2

[0023] Embodiment 2: a kind of processing method of fermented black tea, comprises selecting leaf and spreading operation, withering operation, kneading operation, fermenting operation and drying operation, concrete operations are as follows:

[0024] a. Leaf selection and drying process: pick fresh tea leaves from big tree tea with one bud and two leaves or one bud and three leaves in a tea garden above 800 meters above sea level, and place the fresh leaves on a drying rack with a thickness of 2 ~5cm, spread out in the weak sunlight for 0.50~1h;

[0025] b. Withering process: placing the tea leaves that have been selected and aired in a withering tank for hot air withering, the temperature of the hot air is 40-60°C, and the withering time is 1-4 hours to obtain withered leaves;

[0026] d, kneading process: put the withered leaves through step b into a kneading machine, and knead them three times to shape. When kneading empty, put the withered leaves on the kneading machine, ...

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Abstract

The invention discloses a processing method of fermented black tea. The processing method comprises the following steps of performing withering; performing empty twisting, wherein the pressure is 0N during empty twisting; performing heavy twisting: spraying complex enzyme fluid while performing twisting during heavy twisting, wherein the twisting pressure is 70-120N; performing light twisting, wherein the twisting pressure is reduced to 20-30N during light twisting; performing water surface fermentation: performing fermentation in a fermenting box made of Chinese birch wood materials during the water surface fermentation, during fermentation, laying a gauze which is wet by being soaked in sterile water at the bottom of the fermenting box, placing twisted leaves on the gauze, performing covering with a fermenting cover, placing the fermenting box in flowing warm water of 25-35 DEG C, performing fermentation for 4-6h, and conveying the fermented tea leaves into a drying box; and performing drying: performing drying in the drying box so as to obtain finished products. According to the processing method disclosed by the invention, a twisting working procedure and a fermentation working procedure are optimized, so that the rupture rate of cell walls is further enlarged, more tea liquor and tea leaf inclusions flow out, the fermentation effect of the tea leaves is guaranteed, after being brewed, the made black tea is attractive in soup color, mellow in mouth feel and sweet after taste, and the fermented black tea is highest-grade black tea among all of the black tea.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a processing method of fermented black tea. Background technique [0002] Black tea is a fully fermented tea. Because the dry tea, soup color, and leaf bottom are mainly red, it is named black tea. According to the corresponding clinical research in my country, tea pigments, the important substances that constitute its unique flavor, play a role in regulating blood lipids, anti-lipid peroxidation, eliminating free radicals, anticoagulation and promoting fibrinolysis. [0003] There are many varieties of black tea in China, mainly including: Rizhao black tea, Qihong, Zhaopinghong, Huohong, Dianhong, Yuehong, Quancheng red, Quancheng green, Suhong, Chuanhong, Yinghong, Dongjiang Chuyunxian black tea, etc. Keemun black tea is the most famous. Regarding the processing of black tea, it is a tea made from the young buds and leaves of tea trees as raw materials, through witheri...

Claims

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Application Information

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IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 孙岭松
Owner 务川自治县雾青茶业有限公司
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