Processing technology of oolong black tea

A technology for oolong black tea and black tea, which is applied in the tea treatment before extraction, etc. It can solve the problems of thin taste and short brewing time of the finished tea, and achieve the effect of fresh and mellow taste, improved quality and rich aroma

Inactive Publication Date: 2017-07-21
聂超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lead to defects such as thin taste of finished tea and short brewing time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of oolong black tea described in the present embodiment specifically comprises the steps:

[0026] Step (1) Leaf selection: pick 1 bud and 2-3 leaves of the original ecological organic tea, and cool the fresh leaves of the black tea;

[0027] Step (2) Shake green for the first time: Shake the fresh black tea leaves obtained in step (1) for 3 minutes;

[0028] Step (3) initial withering: spread the fresh black tea leaves obtained in step (2) to air for 1 hour, and the weight loss rate of the tea leaves reaches 15%;

[0029] Step (4) Shake green for the second time: Shake the fresh black tea leaves obtained in step (3) for the second time, and the shake time is 7 minutes;

[0030] Step (5) secondary withering: spread the fresh black tea leaves obtained in step (4) to air for 1 hour, and the weight loss rate of the tea leaves reaches 20%;

[0031] Step (6) Plasma induction: Place the fresh black tea leaves obtained in step (5) on the lower el...

Embodiment 2

[0040] A kind of preparation method of oolong black tea described in the present embodiment specifically comprises the steps:

[0041] Step (1) Leaf selection: pick 1 bud and 2-3 leaves of the original ecological organic tea, and cool the fresh leaves of the black tea;

[0042] Step (2) Shake green for the first time: Shake the fresh black tea leaves obtained in step (1) for 4 minutes;

[0043] Step (3) initial withering: spread the fresh black tea leaves obtained in step (2) to air for 1 hour, and the weight loss rate of the tea leaves reaches 20%;

[0044] Step (4) Shake green for the second time: Shake the fresh black tea leaves obtained in step (3) for the second time, and the shake time is 7.5 minutes;

[0045] Step (5) secondary withering: spread the fresh black tea leaves obtained in step (4) to air for 1-2 hours, and the weight loss rate of the tea leaves reaches 30%;

[0046] Step (6) Plasma induction: Place the fresh black tea leaves obtained in step (5) on the low...

Embodiment 3

[0055] A kind of preparation method of oolong black tea described in the present embodiment specifically comprises the steps:

[0056] Step (1) Leaf selection: pick 1 bud and 2-3 leaves of the original ecological organic tea, and cool the fresh leaves of the black tea;

[0057] Step (2) Shake green for the first time: Shake the fresh black tea leaves obtained in step (1) for 5 minutes;

[0058] Step (3) initial withering: spread the fresh black tea leaves obtained in step (2) for 1 hour, and the weight loss rate of the tea leaves reaches 25%;

[0059] Step (4) Shake green for the second time: Shake the fresh black tea leaves obtained in step (3) for the second time, and the shake time is 8 minutes;

[0060] Step (5) secondary withering: spread the fresh black tea leaves obtained in step (4) to air for 1-2 hours, and the weight loss rate of the tea leaves reaches 40%;

[0061] Step (6) Plasma induction: place the fresh black tea leaves obtained in step (5) on the lower electr...

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PUM

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Abstract

The invention discloses a processing method of oolong black tea. The method comprises the following steps: Step (1), selection of leaves; Step (2), primary rocking; Step (3), primary withering; Step (4) secondary rocking; Step (5), secondary withering; Step (6), plasma induction, wherein fresh leaves of black tea, which are obtained in Step (5), are put onto a lower electrode medium of a plasma device and are irradiated for 15-25s under the operation conditions of 8kV of voltage, 1.2mA of current and a 3mm of clearance; Step (7), rolling; Step (8), fermentation; Step (9), vacuum drying; Step (10), vacuum packaging. According to the method, the multiple rocking processes and withering process are matched with the plasma induction process, so that the gone-off and tainted taste of common black tea can be eliminated to the optimum degree, and the mellow degree of the black tea is improved; meanwhile, the concentration and the briskness of the taste of the black tea are maintained by adopting an anaerobic fermentation process, so that the black tea is brewed, drunk and stored easily.

Description

technical field [0001] The invention relates to a processing technology of oolong black tea, which belongs to the technical field of black tea production. Background technique [0002] Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . The aroma substances are significantly increased compared with fresh leaves, so black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Among the black tea varieties in my country, Keemun black tea is the most famous and the second largest tea in my country. Black tea is a fully fermented tea, which is refined from suitable new tea leaves as raw materials through a series of processes such as withering, rolling (cutting), ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 聂超
Owner 聂超
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