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Compressed black tea and processing method thereof

A processing method and technology of black tea, applied in the field of pressed black tea and its processing, can solve the problems of losing the taste and aroma of black tea, unsatisfactory color of black tea products, and low aroma of black tea, so as to improve the convenience of consumption and shorten the cost. Tea making time, the effect of retaining fresh and mellow taste

Active Publication Date: 2020-04-07
湖南省茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the primary processing process of pressed black tea, the quality characteristics of black tea have been basically formed through fermented enzymatic conversion and dehydration drying, but in the reprocessing process, steaming, pressing and secondary drying are also performed, and the process is cumbersome.
In addition, high-temperature steaming loses some of the taste substances and aroma components in red tea, so that the aroma of pressed black tea is low and dull, the taste is not sweet enough, and the original taste and aroma of red tea are lost.
[0005] With the improvement of people's living standards and the continuous upgrading of the black tea consumption market, consumers have higher and higher requirements for black tea products. It is difficult to meet the needs of consumers in terms of flower and color. Improving the utilization rate of fresh leaves in summer and autumn and the quality, processing efficiency and consumption convenience of black tea produced have become a new direction for the research and development of black tea processing technology.

Method used

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  • Compressed black tea and processing method thereof
  • Compressed black tea and processing method thereof
  • Compressed black tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of pressed black tea processing method, comprises the following steps:

[0037] 1. Raw material of fresh leaves: use 1 bud with 3 or 4 leaves or the fresh leaves of tea trees in summer and autumn with the same tenderness.

[0038] 2. Intermittent air blowing withering: After the fresh leaves are harvested, spread them thinly and place them in the withering trough (the withering trough is 10m long and 2m wide). The thickness of the spreading leaves is about 6cm. 3 / min, blast for 30min, and stop for 15min) to wither, control the indoor withering temperature at about 26°C, turn leaves 3 times in the middle, and wither for 13h. When the fresh leaves lose their original luster, appear dull green, twists and turns and are not easy to break, the leaves are soft when pinched by hand, and the leaves are not easy to disperse when held, and the green grass gas fades and emits a delicate fragrance, and the water content of fresh leaves is 62%- 63%.

[0039] 3. Segmented k...

Embodiment 2

[0045] A kind of pressed black tea processing method, comprises the following steps:

[0046] 1. Raw material of fresh leaves: use 1 bud with 3 or 4 leaves or the fresh leaves of tea trees in summer and autumn with the same tenderness.

[0047] 2. Intermittent air blowing withering: After the fresh leaves are harvested, spread them thinly and place them in the withering tank (the length of the withering tank is 10m, and the width is 2m). The thickness of the spreading leaves is about 8cm. 3 / min, blast for 35min, and stop for 20min) to wither, control the indoor withering temperature at about 28°C, turn the leaves twice in the middle, and wither for 12h. When the fresh leaves lose their original luster, appear dull green, twists and turns and are not easy to break, the leaves are soft when pinched by hand, and the leaves are not easy to disperse when held, and the green grass gas fades and emits a delicate fragrance, and the water content of fresh leaves is 62%- Around 63%. ...

Embodiment 3

[0054] 1. Raw material of fresh leaves: use 1 bud with 3 or 4 leaves or the fresh leaves of tea trees in summer and autumn with the same tenderness.

[0055] 2. Intermittent air blowing withering: After the fresh leaves are harvested, spread them thinly and place them in the withering trough (the withering trough is 10m long and 2m wide). The thickness of the spreading leaves is about 6cm. 3 / min, blast for 30min, stop for 15min) to wither, control the indoor withering temperature at about 25°C, turn leaves 3 times in the middle, and wither for 15h. When the fresh leaves lose their original luster and become dull green, the tender stems are wilted and soft, the twists and turns are not easy to be brittle, the leaves are soft when pinched, and the hands are not easy to disperse, and the green grass gas fades and emits a fragrance. The water content is 62%-63%.

[0056] 3. Segmented kneading: Type 55 kneading machine is used to knead in segments, and the kneading pressure of ea...

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Abstract

The invention discloses compressed black tea and a processing method thereof. The processing method includes the following steps that summer and autumn tea tree fresh leaves with one bud and three orfour leaves or paired leaves in the same tenderness are adopted, and the compressed black tea is obtained by conducting intermittent blast withering, segmented rolling, hot air deblocking, cold pressing shaping, primary drying conversion and sufficient drying fragrance improving on the fresh leaf raw materials in sequence. According to the processing method provided by the invention, key processesof primary processing and reprocessing are integrated, the processing procedures of withering, rolling, pressing, drying and the like are optimized, the making time of finished tea is shortened, thequality and the production efficiency of the compressed black tea can be remarkably improved, and the utilization rate of summer and autumn coarse and old raw materials and the consumption convenienceof the black tea are improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a pressed black tea and a processing method thereof. Background technique [0002] Black tea is the most consumed tea in the world, mainly red broken tea for foreign consumption, and red stick tea for domestic consumption. In recent years, affected by the decline in the export volume of black crushed tea, the domestic red tea market has gradually grown, and some special black tea products have emerged, such as Jinjunmei, Yingde black tea, and pressed black tea. [0003] Red stick tea is generally processed through traditional processes such as withering, rolling, fermentation, and drying. For processing red stick tea from summer and autumn crude raw materials, traditional processes often result in insufficient leaf cell damage and low enzyme activity, resulting in uneven or lack of fermentation. However, after brewing, dry tea has shortcomings such as the soup color is no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/06A23F3/12A23F3/40
CPCA23F3/08A23F3/06A23F3/12A23F3/40
Inventor 余鹏辉郑红发黄浩赵熙钟妮
Owner 湖南省茶叶研究所
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