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Processing technology of black tea

A processing technology, black tea technology, applied in the field of black tea processing technology, can solve the problems of black tea fragrance not lasting, unfavorable market sales, affecting tea quality, etc., to increase the formation of water-soluble pectin and monosaccharide, and the ratio of phenolic ammonia Reduced, lingering effect

Inactive Publication Date: 2017-12-01
务川自治县雾青茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional black tea processing technology usually takes 16-24 hours to wither and more than 8 hours to ferment. This is not conducive to fresh-keeping for tea leaves picked from tea trees. If they are exposed to the air for too long without drying, they will Affect the quality of tea leaves, usually the obtained black tea has not long-lasting aroma, light taste, and dark color, which results in low quality black tea, which is not conducive to market sales

Method used

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  • Processing technology of black tea

Examples

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Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of processing technology of black tea, comprises the following steps:

[0020] Step 1. Withering: After 5:00 p.m., spread the picked fresh tea leaves on a withering mat and place them at room temperature for withering. The thickness of the spread leaves is 0.8-1.3 cm. After spreading for 0.5-1 hour, put the tea leaves into fresh-keeping After sealing the fresh-keeping bag, place it in a freezer at -20°C for 2 to 2.5 hours to obtain withered leaves;

[0021] Step 2, kneading: put the withered leaves in the kneading machine and knead; prepare fresh lemons, use fresh lemons to prepare lemon juice, and after the tea leaves are kneaded for 5 to 6 minutes, spray the lemon juice in the tea leaves. The weight of the lemon juice sprayed is 20% of the weight of the tea leaves; then continue to knead for 5-6 minutes;

[0022] Step 3. Fermentation: Put the rolled tea leaves into a fermenter, and ferment for 2-3 hours at a temperature of 28°C and a relative hum...

Embodiment 2

[0024] Embodiment 2: a kind of processing technology of black tea, comprises the following steps:

[0025] Step 1. Withering: After 5:00 p.m., spread the picked fresh tea leaves on a withering mat and place them at room temperature for withering. The thickness of the spread leaves is 0.8-1.3 cm. After spreading for 0.5-1 hour, put the tea leaves into fresh-keeping After sealing the fresh-keeping bag, place it in a freezer at -18°C for 2 to 2.5 hours to obtain withered leaves;

[0026] Step 2, kneading: put the withered leaves in the kneading machine and knead; prepare fresh lemons, use fresh lemons to prepare lemon juice, and after the tea leaves are kneaded for 5 to 6 minutes, spray the lemon juice in the tea leaves. The weight of the lemon juice sprayed is 18% of the weight of the tea leaves; then continue rolling for 5-6 minutes;

[0027] Step 3. Fermentation: Put the rolled tea leaves into a fermenter, and ferment for 2-3 hours in an environment with a temperature of 22°C...

Embodiment 3

[0029] Embodiment 3: a kind of processing technology of black tea, comprises the following steps:

[0030] Step 1. Withering: After 5:00 p.m., spread the picked fresh tea leaves on a withering mat and place them at room temperature for withering. The thickness of the spread leaves is 0.8-1.3 cm. After spreading for 0.5-1 hour, put the tea leaves into fresh-keeping After sealing the fresh-keeping bag, place it in a freezer at -17°C for 2 to 2.5 hours to obtain withered leaves;

[0031] Step 2, kneading: put the withered leaves in the kneading machine and knead; prepare fresh lemons, use fresh lemons to prepare lemon juice, and after the tea leaves are kneaded for 5 to 6 minutes, spray the lemon juice in the tea leaves. The weight of the lemon juice sprayed is 24% of the weight of the tea leaves; then continue to knead for 5-6 minutes and then take it out, put the kneaded tea leaves in a container equipped with a blower and blow them for 5-8 minutes.

[0032] Step 3. Fermentati...

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Abstract

The application discloses a processing technology of black tea, and belongs to the technical field of processing of tea leaves. The processing technology comprises the following steps of spreading fresh tea leaves picked after 5:00 pm on a withering mat, performing withering under room temperature, wherein the leaf spreading thickness is 0.8-1.3cm, after 0.5-1h, loading the tea leaves in a fresh-keeping bag, sealing the fresh-keeping bag, placing the sealed fresh-keeping bag in a refrigerating chamber of minus 17 DEG C to minus 20 DEG C, and maintaining the sealed fresh-keeping bag in the refrigerating chamber for 2-2.5h so as to obtain withered leaves; performing rolling, preparing fresh lemons, preparing lemon juice from the fresh lemons, and after the tea leaves are rolled for 5-6min, spraying the lemon juice to the tea leaves, wherein the weight of the sprayed lemon juice is 18-24% of that of the tea leaves; then continuing rolling for 5-6min; and putting the rolled tea leaves in a fermenter, performing fermentation under the environment that the temperature is 22-28 DEG C and the relative humidity is 63-80% for 2-3h, and performing drying. According to the processing technology, the period that the tea leaves which are not dried are exposed to air is obviously shortened, and the obtained black tea is bright in soup color, and long, fragrant and mellow in taste.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a black tea processing technology. Background technique [0002] Black tea is one of the six major teas in my country, and my country is also the birthplace of black tea. Modern studies have shown that black tea contains a large amount of phenolic substances, which have the functions of anti-oxidation, lowering blood lipids, inhibiting arteriosclerosis, enhancing capillary function, and anti-mutation. Therefore, drinking black tea regularly is beneficial to human health. Drinking black tea can also increase the content of vitamin B1 in the liver, which means that regular drinking of black tea can help promote the secretion of enzymes in the liver, help the normal operation of liver cells, and reduce the metabolic burden of liver cells. [0003] Black tea is a fully fermented tea, which is refined through a series of processes such as withering, rolling (cutting), ferment...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 孙岭松
Owner 务川自治县雾青茶业有限公司
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