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Production process of high mountain black tea

A technology for alpine black tea and production process, which is applied in the direction of pre-extraction tea treatment, etc., can solve the problems of insufficient mellow, sweet and sweet flavor, easy to greasy and nauseating, bitter and astringent taste, etc. bright effect

Inactive Publication Date: 2021-06-01
昭通市昭阳区钱禄蜜种植农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the processed alpine black tea on the market is easy to get greasy and nauseated if you drink too much, and it has a heavy bitterness and astringency, and lacks mellow and sweet flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The production process of alpine black tea comprises the following steps:

[0026] (1) Withering The picked alpine black tea grass is placed in a withering tank for withering treatment for 12 hours until all the tea grass is wilted and soft by hand; wherein, the withering temperature is 25°C and the relative humidity is 60%;

[0027] (2) Kneading Place the withered tea grass in a kneading machine and knead it for 3 hours, so that the tea leaves become strips, the cells are broken, and the tea juice overflows and attaches to the surface of the tea leaves;

[0028] (3) Full fermentation Put the rolled tea grass in a dustpan, cover it with a thick cotton cloth, pour cold water every 1 hour, and cover it again; pour water 4 times in total, ferment at 35°C, ferment for 4 hours, ferment Good tea grass is bronze brown; the relative humidity of the air is above 90%;

[0029] (4) Drying Put the fermented tea grass in the shaqingtong and dry it for the first time at 130°C for 1 ...

Embodiment 2

[0032] The production process of alpine black tea comprises the following steps:

[0033] (1) Withering The picked alpine black tea grass is placed in a withering tank for withering treatment for 12 hours until all the tea grass is wilted and soft by hand; wherein, the withering temperature is 35°C and the relative humidity is 70%;

[0034] (2) Kneading Place the withered tea grass in a kneading machine and knead it for 3 hours, so that the tea leaves become strips, the cells are broken, and the tea juice overflows and attaches to the surface of the tea leaves;

[0035] (3) Full fermentation Put the rolled tea grass in a dustpan, cover it with a thick cotton cloth, pour cold water every 1 hour, and cover it again; pour water 4 times in total, ferment at 25°C, ferment for 6 hours, ferment Good tea grass is bronze brown; the relative humidity of the air is above 90%;

[0036] (4) Drying Put the fermented tea grass in the shaqingtong and dry it for the first time at 130°C for 1 ...

Embodiment 3

[0039] The production process of alpine black tea comprises the following steps:

[0040] (1) Withering The picked alpine black tea grass is placed in a withering tank for withering treatment for 12 hours until all the tea grass is wilted and soft by hand; wherein, the withering temperature is 30°C and the relative humidity is 60%;

[0041] (2) Kneading Place the withered tea grass in a kneading machine and knead it for 3 hours, so that the tea leaves become strips, the cells are broken, and the tea juice overflows and attaches to the surface of the tea leaves;

[0042] (3) Full fermentation Put the rolled tea grass in a dustpan, cover it with a thick cotton cloth, pour cold water every 1 hour, and cover it again; pour water 5 times in total, ferment at 30°C, ferment for 6 hours, ferment Good tea grass is bronze brown; the relative humidity of the air is above 90%;

[0043] (4) Drying Put the fermented tea grass in the killing greens and dry it for the first time at 130°C for...

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Abstract

The invention discloses a production process of high-mountain black tea, and the process comprises the following steps: (1) withering: spreading picked high-mountain black tea grass for cooling or withering until all the tea grass is in a withered and hand-pulled soft state; (2) rolling: rolling the withered tea grass for 3-4 hours, so that the tea leaves form strips, cells are broken, tea juice overflows and is attached to the surfaces of the tea leaves, and the concentration of tea soup can be increased. (3) full fermentation: putting the rolled tea grass into a sealed container, and carrying out sealed fermentation at 20-35 DEG C for 4-6 hours; (4) drying: drying the fermented tea grass twice at 120-140 DEG C, then drying for the third time at 85 DEG C for 5-7 hours, and packaging to obtain the high mountain black tea. The tea leaves produced by the process disclosed by the invention are uniformly fermented, and the obtained black tea is red and bright in soup color and mellow and lingering in taste; the preparation method is simple and easy to operate.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production process of alpine black tea. Background technique [0002] Black tea in my country includes Gongfu black tea, Souchong black tea, and red crushed tea. Their production is similar, with four processes of withering, rolling, fermenting, and drying. The quality characteristics of all kinds of black tea are red soup and red leaves. The earliest black tea in the world was invented by tea farmers in the Wuyi Mountain tea area in China. Black tea is my country's traditional export commodity, accounting for more than 70% of the world's total tea consumption. With the improvement of domestic people's living standards, the requirements for black tea are getting higher and higher. Therefore, new production techniques are needed to produce high-quality tea. Black tea is used to meet people's needs. [0003] The alpine ecological black tea is collected from the alpine eco...

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 陈定明
Owner 昭通市昭阳区钱禄蜜种植农民专业合作社
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