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Preparation method of tender sweet-scented granular black tea

A technology of tender, sweet and granule, which is applied in the field of preparation of tender and sweet granule black tea, can solve the problems of not being able to meet the types and tastes of tea, reduce the time for making shape, improve the integrity and enhance the shape effect of effect

Active Publication Date: 2020-02-18
TEA RES INST ANHUI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the diversification of consumer market demand, bar-shaped, curly-shaped black tea and granular green tea can no longer meet the needs of people's increasing and changing tea types and tastes year by year

Method used

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  • Preparation method of tender sweet-scented granular black tea
  • Preparation method of tender sweet-scented granular black tea
  • Preparation method of tender sweet-scented granular black tea

Examples

Experimental program
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preparation example Construction

[0036] A preparation method of tender sweet flavor granular black tea is characterized in that it comprises the following steps:

[0037] 1) Fresh leaf treatment

[0038] Picking one bud and one leaf or one bud and two leaves of the group tea tree resources planted in Qimen County, Xiuning County, and Yi County of Huangshan City, Anhui Province. The picking time is from late March to mid-April every year; The leaves are spread to the fresh-keeping cold storage, and then enter the next step;

[0039] 2) Withering, kneading, unblocking and fermentation

[0040] Spread the fresh leaves obtained in step 1 on the withering trough of the withering room, turn on the dehumidifier at the same time, and spread the fresh leaves at a constant temperature to room temperature; after that, knead, deblock and ferment the withered tea leaves;

[0041] 3) initial baking

[0042] Use 80-type electromagnetic roller dryer, drum speed 23r / min, temperature 125°C, time 270s, dry to moisture content ...

Embodiment 1

[0060] (1) Fresh leaf treatment

[0061] Picking one bud and two leaves of a group of tea tree resources planted in Meixi Township, Yi County, Huangshan City, Anhui Province, on April 17, weighing 237kg.

[0062] Spread the fresh leaves in the fresh-keeping cold storage with a thickness of about 10cm, turn on the refrigeration equipment, set the temperature at 15°C, and spread for 12 hours.

[0063] (2) Withering

[0064] Spread the above-mentioned fresh leaves on the double-layer withering tanks in the withering room, the thickness of which is about 4 cm, turn on the air conditioner, set the temperature at 28 ° C, and turn on the dehumidifier at the same time, and reach the moderate requirement after withering for 9 hours.

[0065] (3) kneading

[0066] An automatic kneading unit is used, the diameter of the kneading barrel is 45cm, and the ambient temperature is 20°C.

[0067] The first time is kneading for 40 minutes, the number of outer ribs of the kneading machine is 1...

Embodiment 2

[0085] (1) Fresh leaf treatment

[0086] Picking one bud and two leaves of a group of tea tree resources planted in Meixi Township, Yi County, Huangshan City, Anhui Province, on April 6, weighing 225kg.

[0087] Spread the fresh leaves in the fresh-keeping cold storage with a thickness of about 8cm, turn on the refrigeration equipment, set the temperature at 15°C, and spread for 12 hours.

[0088] (2) Withering

[0089] Spread the above-mentioned fresh leaves on the double-layer withering tanks in the withering room, the thickness of which is about 5cm, turn on the air conditioner, set the temperature at 28°C, and turn on the dehumidifier at the same time, and reach the moderate requirement after withering for 10 hours.

[0090] (3) kneading

[0091] An automatic kneading unit is used, the diameter of the kneading barrel is 45cm, and the ambient temperature is 18°C.

[0092] The first time is kneading for 40 minutes, the number of outer ribs of the kneading machine is 10, t...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a preparation method of tender sweet-scented granular black tea. The method comprises the following steps: performing fresh leaf treatment; performing withering, rolling, deblocking and fermentation; performing spreading to a withering room; performing primary baking; performing shaping; and performing drying and re-baking. According to the method, the granular black tea with excellent taste and flavor can be produced while the tea preparation efficiency is ensured. The black tea prepared by the methodhas tight and firm shape particles, dark and moist color, and sweet and mellow taste, and the aroma is mainly tender-sweet scent and with floral and fruity scent. The method has the characteristics that the source of raw materials is easy to obtain, and can significantly improve the utilization rate and added value of local tea resources in the current season.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of tender, sweet and fragrant granular black tea. Background technique [0002] Among the many black teas, Keemun black tea is a treasure among traditional black teas in my country, and is the only black tea among the top ten famous teas in China. With its excellent quality and unique "Qimen fragrance", it is considered to be the first choice of black tea in China. The preferred representative ranks first among the three most fragrant black teas in the world. The primary process of Qimen black tea processing is mainly withering, rolling, fermentation, and drying. Its product categories mainly include Gongfu black tea, Qihong Xiangluo, Qihong Maofeng, Qihong lily, etc., and its shape is mainly strip and curly. [0003] Granular green tea has a large scale in Anhui Province, such as graphite green tea from Yi County, Huangshan City, Anhui Pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/12A23F3/08
Inventor 雷攀登李诗涵李明智王辉刘亚芹周汉琛黄建琴詹三良王志宝
Owner TEA RES INST ANHUI ACAD OF AGRI SCI
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