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
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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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