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Preparation method of Gongfu black tea

A technology for kung fu black tea and fresh tea leaves, which is applied in the direction of pre-extraction tea treatment, etc., to achieve the effect of improving the sliver rate, sweet and mellow taste, and improving toughness.

Inactive Publication Date: 2018-09-04
烟台华知知识产权服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, judging the quality of black tea is usually based on "red soup and red leaves, sweet taste, and high sweet aroma".

Method used

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  • Preparation method of Gongfu black tea
  • Preparation method of Gongfu black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of kung fu black tea is characterized in that fresh picked tea leaves are soaked in an aqueous solution for a period of time, taken out and drained, and subjected to withering, rolling, fermentation and drying to obtain kung fu black tea.

Embodiment 2

[0026] A kind of preparation method of kung fu black tea, soak the fresh tea leaves after plucking in the aqueous solution for 20min, the mass ratio of the fresh tea leaves and the aqueous solution is 1:2, remove and drain, after withering, rolling, fermenting and drying, Get kung fu black tea.

[0027] The aqueous solution is a composition of fructose and ethanol at a mass ratio of 1:5; the concentration of the aqueous solution is 6%.

[0028] The withering temperature is 28° C., and the weight loss rate of fresh leaves reaches 35%.

[0029] The kneading adopts a kneading machine to knead, the kneading speed is 20r / min, and the kneading time is 15min.

[0030] The fermentation conditions are 65% humidity, 30°C temperature and 6 hours.

[0031] The drying is divided into rough fire drying and full fire drying; the inlet temperature of the rough fire drying dryer is 115°C, the thickness of the leaves is 1.5cm, and the leaves are dried until the water content of the leaves is ...

Embodiment 3

[0035] A kind of preparation method of kung fu black tea, soak the fresh tea leaves after plucking in the aqueous solution for 20min, the mass ratio of the fresh tea leaves and the aqueous solution is 1:2, remove and drain, after withering, rolling, fermenting and drying, Get kung fu black tea.

[0036] The aqueous solution is a composition of fructose and ethanol at a mass ratio of 1:5; the concentration of the aqueous solution is 6%.

[0037] The withering temperature is 28° C., and the weight loss rate of fresh leaves reaches 35%.

[0038] The kneading adopts a kneading machine to knead, the kneading speed is 20r / min, and the kneading time is 15min.

[0039] The fermentation conditions are 65% humidity, 30°C temperature and 6 hours.

[0040] The drying is divided into rough fire drying and full fire drying; the inlet temperature of the rough fire drying dryer is 125°C, the thickness of the leaves is 1.5cm, and the leaves are dried until the water content of the leaves is ...

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Abstract

The invention relates to a preparation method of Gongfu black tea. The preparation method comprises the following steps of soaking picked fresh tea leaves in an aqueous solution for some time, fishingout the soaked tea leaves, performing draining, performing withering, performing rolling, performing fermenting, and performing drying treatment to obtain the Gongfu black tea. According to the preparation method disclosed by the invention, the stripping tea rate in the rolling process can be increased, the generation of broken tea leaves can be reduced, and besides, the quality of the Gongfu black tea can also be improved.

Description

technical field [0001] The invention relates to a preparation method of Kung Fu black tea. Background technique [0002] In traditional tea making, the tea leaves are washed with water or directly withered, and then enter the rolling process. Because the withering process causes the leaves to lose water, and the leaves will become brittle after losing water, the brittle tea leaves are easy to break during the next rolling process. , resulting in a low yield of tea leaves after rolling, and a lot of broken tea leaves, and the tea leaves produced can only be sold at a low price by the tea farmers, thus causing losses to the tea farmers. [0003] China has always had the habit of drinking tea, drinking tea often has good health effects, and the health effects of tea are greatly affected by tea polyphenols, tea pigments, tea polysaccharides and γ-aminobutyric acid, so how to improve the quality of tea , It is more conducive to improving the physical and mental health of the peo...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/10A23F3/12A23F3/14
CPCA23F3/06A23F3/10A23F3/12A23F3/14
Inventor 韩小荣李辉东
Owner 烟台华知知识产权服务有限公司
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