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Making method of black tea

A production method and technology of black tea, which is applied in the field of tea beverages, can solve the problems of unsatisfactory taste and nutritional value, lack of improvement, and excessive aroma, and achieve the effects of enhancing material conversion ability, improving aroma, and sweet taste

Inactive Publication Date: 2017-12-15
贵州安顺春来茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the processing technology of black tea is more traditional, such as application number CN201611228578.8 "A Method for Making Black Tea", application number CN201610329158.2 "A Method for Making Black Tea", application number 201611012185.3 "A Method for Making Black Tea" "Fafa", etc., the beneficial ingredients of black tea produced: such as free amino acids, carotene, vitamin A, caffeine, water-soluble total sugars, flavonoids, tea polyphenols, theaflavins, thearubigins, theabrownins, catechins The tea element and so on did not improve
Therefore, the color, aroma, taste and nutritional value of black tea are difficult to meet the needs of consumers.

Method used

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  • Making method of black tea

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A method for making black tea, comprising the following steps:

[0024] 1) Material selection: fresh leaves with one bud and one leaf or one bud and two leaves are taken as raw materials;

[0025] 2) Withering: including sun withering, freezing withering, withering in the withering tank, and withering in the sun at 15:30-17:30;

[0026] 3) kneading: automatic kneading machine is kneaded, and temperature is 25 ℃, and humidity is 85%;

[0027] 4) Fermentation: Fermentation liquid and tea leaves are mixed at a mass ratio of 1:20, the relative humidity of the fermentation chamber is 90%, and fermentation is carried out with variable temperature and aeration;

[0028] 5) Drying: Drying includes initial drying, frying, and full drying. The initial drying temperature is 100°C, the water content of the tea leaves is 40%, and it is cooled for 40 minutes. The frying temperature is 85°C, the water content of the tea leaves is 10%, and the full drying temperature is It is 65°C an...

Embodiment 2

[0038] A method for making black tea, comprising the following steps:

[0039] 1) Material selection: fresh leaves with one bud and one leaf or one bud and two leaves are taken as raw materials;

[0040] 2) Withering: including sun withering, freezing withering, withering in the withering tank, and withering in the sun at 15:30-17:30;

[0041] 3) kneading: automatic kneading machine kneads, temperature is 26 ℃, humidity is 87%;

[0042] 4) Fermentation: Fermentation liquid and tea leaves are mixed at a mass ratio of 1:25, the relative humidity of the fermentation room is 91%, and fermentation is carried out with variable temperature and oxygen;

[0043] 5) Drying: Drying includes initial drying, frying, and full drying. The initial drying temperature is 102°C, the water content of tea leaves is 42%, and it is cooled for 45 minutes. The frying temperature is 87°C, the water content of tea leaves is 10%, and the full drying temperature is The temperature is 67°C, and the water...

Embodiment 3

[0053] A method for making black tea, comprising the following steps:

[0054] 1) Material selection: fresh leaves with one bud and one leaf or one bud and two leaves are taken as raw materials;

[0055] 2) Withering: including sun withering, freezing withering, withering in the withering tank, and withering in the sun at 15:30-17:30;

[0056] 3) kneading: automatic kneading machine kneads, temperature is 27 ℃, humidity is 89%;

[0057] 4) Fermentation: The relative humidity of the fermentation room is 92%, and the fermentation is carried out with variable temperature and oxygen;

[0058] 5) Drying: Drying includes initial drying, frying, and full drying. The initial drying temperature is 104°C, the water content of the tea leaves is 44%, and it is cooled for 48 minutes. The frying temperature is 89°C, the water content of the tea leaves is 10%, and the full drying temperature is It is 69°C and the water content of tea leaves is 6.4%.

[0059] 6) Encapsulation: the dried te...

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Abstract

The invention belongs to the technical field of tea beverages, and particularly relates to a making method of black tea. The making method comprises the following steps of performing sorting, performing withering, performing rolling, performing fermentation, and performing drying. Through special withering treatment, the breakage rate of cells of tea leaves is increased, so that more substances in mesophyll cells during fermentation can be oxidized, accumulation of beneficial components is facilitated, and beneficial components such as water extractions, amino acids, caffeine, flavone, soluble sugar, theaflavin, thearubigins, theabrownin and catechin are all increased, the nutrient value of the black tea is increased, and the mouth feel of the black tea is improved. The black tea prepared by the method disclosed by the invention is red bright in soup color, pure in fragrance, and sweet and pure in taste and has fragrance of flowers.

Description

technical field [0001] The invention belongs to the field of tea beverages, in particular to a method for making black tea. Background technique [0002] As the earliest country in the world to process and drink black tea, my country has recorded records on black tea processing as early as the early Ming Dynasty, such as "blue paste black tea" and "crispy sign black tea" and other records about black tea production are recorded in Liu Ji's " In the book "Multiple Energy and Despicable Things". In recent years, black tea can effectively balance the intestinal flora (Xu Jingyi, Cui Xiudan, Chen Changhui, etc. Research on the antibacterial effect of six major teas on some intestinal pathogenic bacteria[J]. Food Industry Science and Technology, 2013, 34(16): 140-142.), lipid-lowering, anti-oxidation, and anti-cancer effects are gradually becoming clear. With the enhancement of people's awareness of health care, black tea is favored by more and more consumers for its unique quali...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/08A23F3/10A23F3/12
CPCA23F3/14A23F3/08A23F3/10A23F3/12
Inventor 熊双勇龙文琴沈强
Owner 贵州安顺春来茶业有限公司
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