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Preparation method of strip-shaped black tea

A black tea and bar-shaped technology, which is applied in the field of bar-shaped black tea preparation, can solve the problems of weak taste of tea soup, low overall quality, and poor texture of tea leaves, etc., to achieve uniform and tender leaf bottom, fresh and sweet taste, and bright red soup color Effect

Pending Publication Date: 2021-01-15
上海牛奶集团黄山茶林场有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to overcome the current problems of the prepared black tea, such as short aroma retention time, poor tea texture, bland taste of tea soup, and low overall quality, etc. due to technical and processing factors, and proposes a preparation method of bar-shaped black tea. method

Method used

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  • Preparation method of strip-shaped black tea
  • Preparation method of strip-shaped black tea

Examples

Experimental program
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preparation example Construction

[0032] General embodiment: a kind of preparation method of bar-shaped black tea comprises the following preparation steps:

[0033] (1) Picking fresh leaves: Picking fresh leaves with one bud and one leaf and one bud and two leaves as tea raw materials, wherein the proportion of one bud and one leaf is 30-40wt%, and the proportion of one bud and two leaves is 60-70wt%;

[0034] (2) Withering: Put the picked tea leaves into the withering tank for graded heating and withering. The thickness of the fresh leaves is 15-18cm. During the graded heating and withering, the initial stage: the air supply volume is 0.19-0.20m 3 / s, the temperature is 32.5-33℃, the time is 2.5-3h; the middle stage: the air supply volume is 0.16-0.17m 3 / s, the temperature is 31.5-32℃, the time is 2.5-3h; the later stage: the air volume is 0.13-0.14m 3 / s, the temperature is 30-31.5°C, and the time is 2.5-3h; when withering, the wind speed is 3-3.2m / s; the water content of the tea leaves after withering is...

Embodiment 1

[0041] Embodiment 1: a kind of preparation method of black tea bar, comprises following preparation steps:

[0042] (1) Picking fresh leaves: Picking fresh leaves with one bud and one leaf and one bud and two leaves as tea raw materials, wherein the proportion of one bud and one leaf is 35wt%, and the proportion of one bud and two leaves is 65wt%;

[0043] (2) Withering: Put the picked tea leaves into the withering tank for graded heating and withering. The thickness of the fresh leaves is 17cm. During the graded heating and withering, the initial stage: the air supply volume is 0.195m 3 / s, the temperature is 32.5°C, and the time is 3h; the middle stage: the air volume is 0.16m 3 / s, the temperature is 32°C, the time is 3h; the later stage: the air supply volume is 0.13m 3 / s, the temperature is 30°C, and the time is 3h; the wind speed is 3.1m / s when withering; the water content of the tea leaves after withering is 57wt%;

[0044] (3) Kneading: put the withered tea leaves i...

Embodiment 2

[0050] Embodiment 2: a kind of preparation method of bar-shaped black tea comprises the following preparation steps:

[0051] (1) Picking of fresh leaves: pick fresh leaves with one bud and one leaf and one bud and two leaves as tea raw materials, wherein the proportion of one bud and one leaf is 37wt%, and the proportion of one bud and two leaves is 63wt%;

[0052] (2) Withering: Put the picked tea leaves into the withering tank for graded heating and withering. The thickness of the fresh leaves is 15cm. During the graded heating and withering, the initial stage: the air supply volume is 0.195m 3 / s, the temperature is 32.8°C, the time is 2.8h; the middle stage: the air volume is 0.165m 3 / s, the temperature is 31.8°C, the time is 2.7h; the later stage: the air volume is 0.135m 3 / s, the temperature is 31°C, and the time is 2.6h; when withering, the wind speed is 3m / s; after withering, the water content of the tea leaves is 58wt%;

[0053] (3) Kneading: put the withered tea...

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Abstract

The invention discloses a preparation method of strip-shaped black tea, and relates to the technical field of black tea preparation. The preparation method comprises the following preparation steps: 1) picking fresh leaves: picking and selecting fresh leaves with one bud and one leaf and fresh leaves with one bud and two leaves as tea leaf raw materials; 2) performing withering: putting the pickedtea leaves into a withering tank for graded heating withering; 3) performing rolling: rolling the withered tea leaves in a rolling machine until the tea leaves are rolled into strips; 4) performing fermentation: putting the rolled tea leaves into a fermentation machine for fermentation; 5) performing drying: drying the fermented tea leaves; 6) performing aroma enhancement: standing the dried tealeaves, enhancing aroma, and performing spreading for cooling so as to obtain the strip-shaped black tea. According to the preparation method disclosed by the invention, a graded heating withering manner is performed, and physical and chemical reactions are strictly controlled through different gradient blast heating manner, so that the prepared black tea is compact and bent in appearance, hair-exposed, black and smooth in color and uniform, and besides, the black tea is high in freshness and sweetness in internal texture sense, fresh, mellow and sweet in taste, red and bright in soup color and uniform, soft and tender in leaf bottoms.

Description

technical field [0001] The invention relates to the technical field of black tea preparation, in particular to a method for preparing bar-shaped black tea. Background technique [0002] No matter in the East or the West, drinking tea has become a habit of people. Black tea is a kind of fully fermented tea, which is the main tea product in tea culture. As a global public drink, the main components of black tea are tea polyphenols, amino acids, biological There are 12 kinds of substances such as alkali, organic acid, pigment, aromatic substance, sugar, etc. After research, it is found that black tea has antibacterial, antiviral, antioxidative, antiradiation effects, anti-inflammatory, digestive aid, diuretic, anti-cancer, anti-cancer, hypoglycemic, Lowering blood fat, lowering blood pressure, enhancing and regulating immunity and other functions. With the improvement of living standards, people have higher requirements for the quality and quality of black tea. The preparation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 姜东风蒋慧光
Owner 上海牛奶集团黄山茶林场有限公司
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