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Agilawood black tea and making process thereof

A kind of technology of agarwood and black tea, applied in the field of black tea, can solve the problems such as the leaves cannot be formed into strips, the taste is bitter, and the acceptance is poor, and achieve the effect of low requirements on equipment parameters, easy formation of strips, and simple preparation process

Active Publication Date: 2021-01-01
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, it is relatively rare to make black tea from the fresh leaves of the Agarwood tree. If the tea is made according to the above method, the leaves will not be able to be formed into strips, and the finished product will have a strong green grass smell, and the taste will be bitter, so the acceptance is poor

Method used

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  • Agilawood black tea and making process thereof

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preparation example Construction

[0027] In the first aspect, the present invention provides a method for preparing agarwood black tea, the method comprising: withering, cutting into strips, rolling, fermenting, initial drying and first drying of fresh leaves of agarwood;

[0028] Wherein, the relative humidity of the fermentation is ≥95%, and the temperature is 25-35°C.

[0029] The inventors of the present invention have found in their research that, in combination with the processes of withering, cutting, rolling, fermenting, initial drying and first drying of the present application, the conditions of fermentation are controlled at humidity ≥ 95%, and the temperature is 25-35°C. When the agarwood leaves can be smoothly rolled into strips, it can effectively eliminate the bitter and astringent taste of the agarwood tea.

[0030] According to the present invention, the relative humidity of the fermentation can be 95%, 96%, 97%, 98%, 99%, 100%, preferably 96-100%.

[0031] According to the present invention,...

Embodiment approach

[0052] The inventors of the present invention found in the research on the existing agarwood leaf black tea that at present, the agarwood tea products on the market are relatively single in form, mostly in the shape of cords or balls, with unattractive appearance, difficult storage and low collection value. Based on this, according to a preferred embodiment of the present invention, the method further includes sequentially steaming the raw tea, shaping into a cake and second drying. The weight of the cake-shaped agarwood black tea prepared by the invention is relatively definite, and can be more conveniently consumed by consumers in daily life without worrying about the problem of excess. Moreover, the three-stage process of steaming, shaping into cakes and second drying of the present invention is not only based on the existing equipment and means of the current tea processing plant, but also reduces the difficulty of operation, and can ensure the strong fragrance of the agarw...

Embodiment 2

[0093]This embodiment is used to illustrate the agalloch leaf black tea provided by the present invention and its preparation method

[0094] (1) Picking and sorting fresh leaves

[0095] Pick the mature leaves of the agarwood tree, remove residual leaves, diseased leaves, and non-agarwood leaf inclusions, and use clean, pollution-free, and permeable containers to transport fresh leaves.

[0096] (2) Withering

[0097] In a withering tank with a temperature of 28°C and a relative humidity of 65%, the thickness of withered and spread leaves is 2.5 cm, piled up once every 4 hours, withered for 14 hours, and the water content of fresh leaves after withering is about 63%.

[0098] (3) Sliced

[0099] The withered leaves are cut into strips of about 1-2 cm by a tooth cutter.

[0100] (4) kneading

[0101] The fresh leaves of step (3) are kneaded into strips by using a tea kneading machine. Air pressure for 4 minutes, light pressure for 15 minutes, heavy pressure for 10 minutes...

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Abstract

The invention relates to the field of black tea, and particularly relates to agilawood black tea and a making process thereof. The method comprises the following steps of: sequentially withering freshleaves of agilawood, slitting, rolling, fermenting, primarily drying and primarily drying, wherein the relative humidity of fermentation is greater than or equal to 95%, and the temperature is 25-35DEG C. The agilawood black tea is simple in preparation process and relatively low in equipment parameter requirement, agilawood leaves are easy to strip in the rolling process, meanwhile the bitter taste of agilawood tea grass can be eliminated, the loss of the special agilawood smell of the product is reduced, the agilawood black tea is smooth and mellow in taste, substances in the agilawood black tea can be further fermented along with the storage time, and a smooth and mellow taste can be achieved. In addition, the agilawood black tea prepared by using the process is capable of effectivelyretaining active substances in the agilawood leaves. Under a preferable condition, the agilawood black tea is made into small tea cakes by using a cake pressing technique, so that the attractivenessis improved, and the agilawood black tea is convenient to store.

Description

technical field [0001] The invention relates to the field of black tea, in particular to an agarwood black tea and a production process thereof. Background technique [0002] Black tea is a fully fermented tea, which is made from suitable new shoots of tea trees as raw materials and refined through a series of processes such as withering, rolling, fermenting, and drying. [0003] CN107811062A discloses a kind of black tea processing method, and its technology is as follows: [0004] A. Material selection: choose fresh tea leaves with one bud and one leaf or slightly tender ones [0005] B. Withering: the temperature in the withering room is kept at 20-30° C., the withering time is 8-20 hours, and the water content of the withered leaves is 60-66%. [0006] C. Kneading: put the withered tea leaves into a 50-type rolling machine, and adopt a light-heavy-light kneading method. The kneading time is 90-120min. When the leaf cell fragmentation rate is above 85%, stop kneading an...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王曦刘斌陈则圆应剑王黎明翁慧琼侯粲肖杰牛刚管阔
Owner COFCO NUTRITION & HEALTH RES INST
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