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Method and equipment for processing black tea containing high theaflavin by utilizing fresh summer-autumn tea leaves

A technology of theaflavin black tea and fresh tea leaves, which is applied in the directions of pre-extraction tea processing, food preservation, food science, etc., can solve the problem of limited population of black tea, achieve excellent product quality, optimize fermentation process parameters, and improve tea production. The effect of flavin content

Inactive Publication Date: 2019-01-18
湖南太青山茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Summer and autumn tea is used to make black tea. Due to the high content of tea polyphenols in summer and autumn tea, it cannot be fully oxidized during the processing process, which may easily cause black tea to have a bitter taste, which limits the number of people who drink black tea.

Method used

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  • Method and equipment for processing black tea containing high theaflavin by utilizing fresh summer-autumn tea leaves

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Effect test

Embodiment 1

[0020] The method for processing high theaflavin black tea from summer and autumn tea fresh leaves is realized through the processes of wilting, rolling, fermenting, drying, and preserving, specifically,

[0021] Among them, the withering is natural withering, that is, fresh leaves of summer tea or autumn tea with two leaves and one heart or three leaves and one heart are picked and placed outdoors on a sunny day, requiring good ventilation and avoiding direct sunlight. The thickness of the spread is 1-1.5cm. Dry in the sun until the leaves curl, turning once during the period;

[0022] Kneading and frying tea, that is, using the principle of light and heavy rolling, knead the withered tea leaves until the stems and leaves slowly overflow water, and you can feel soft and sticky when you touch it with your hands. Generally, knead for 20 minutes, and then put it into the wok for 60 minutes. Fry at 10°C for 15 minutes, spray the mixed aqueous solution of amino acid and reducing s...

Embodiment 2

[0028] The method for processing high theaflavin black tea from summer and autumn tea fresh leaves is realized through the processes of wilting, rolling, fermenting, drying, and preserving, specifically,

[0029] Among them, the withering is natural withering, that is, fresh leaves of summer tea or autumn tea with two leaves and one heart or three leaves and one heart are picked and placed outdoors on a sunny day, requiring good ventilation and avoiding direct sunlight. The thickness of the spread is 1-1.5cm. Dry in the sun until the leaves curl, flipping twice during the period;

[0030] Kneading and frying tea, that is, using the principle of light and heavy rolling, knead the withered tea leaves until the stems and leaves slowly overflow water, and you can feel soft and sticky when you touch it with your hands. Generally, knead for 30 minutes, and then put it into the wok for 50 minutes. Stir-fry at ℃ for 15-25min, spray the mixed aqueous solution of amino acid and reducing...

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Abstract

The invention discloses a method for processing black tea containing high theaflavin by utilizing fresh summer-autumn tea leaves. The method is realized through the procedures of withering, twisting,fermenting, drying and preserving. The black tea prepared by the invention is the black tea containing high theaflavin; through the procedures of natural withering, twisting, tea frying and the like,the relative total content of aroma quality components such as linalool oxide, beta-linalool, dehydrolinalool and nerolidol carried in the tea leaves is greater than or equal to 18 percent, the theaflavin content is greater than or equal to 2 percent, and the product quality is high.

Description

technical field [0001] The invention relates to a method and equipment for processing high-theaflavin black tea from fresh leaves of summer and autumn tea, and belongs to the technical field of tea processing. Background technique [0002] The processing of fresh leaves of summer and autumn tea is mainly traditional bulk tea green tea. Due to the lack of characteristics of the products, the quality is not high, the price is generally low, and the economic benefits are poor. In addition, the foreign market is sluggish, and some tea factories are even unprofitable. , As a result, some enterprises suffered losses, and a large number of production equipment was idle. Many tea enterprises and tea farmers only picked spring tea, and summer and autumn tea resources were wasted. 40-50% of summer and autumn tea resources were not processed and utilized every year. [0003] Shimen County is the first county of organic tea in Hunan and the leading county of tea industry. Like other reg...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/08A23L3/3472A23L3/3562A23L3/3571
CPCA23F3/06A23F3/08A23F3/12A23F3/14A23L3/3472A23L3/3562A23L3/3571A23V2002/00A23V2250/214A23V2250/2132A23V2250/511
Inventor 向奥霖向喜春
Owner 湖南太青山茶业有限公司
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