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Black tea and processing method thereof

A processing method and technology for black tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of low rolling and breaking rate, high tea breaking rate, poor appearance quality of tea leaves, etc., achieve complete enzymatic oxidation reaction, promote nutrient transformation, and improve appearance quality. high effect

Pending Publication Date: 2022-01-07
贵州耕田现代农业投资开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The black tea of ​​the prior art black tea processing technology generally has the following defects: 1. in the green tea of ​​the selected tea tree variety, its buds and leaves are thick and rich in pectin, and the parameters of the withering process are not properly controlled, resulting in the ineffective enzymatic oxidation effect in the later stage. Thoroughly, black tea has a bitter and astringent taste, the color of black tea soup is poor, and the contents of theabrownin and free amino acids are low; ② The breakage rate of green tea is lower than 80%, which seriously affects the fermentation effect, and the tea leaves are fragile during the rolling process, and the tea leaves become strips ③Insufficient fermentation time and low moisture content lead to high breakage rate of tea leaves and poor appearance quality of tea leaves during aroma enhancement and shaping

Method used

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  • Black tea and processing method thereof
  • Black tea and processing method thereof
  • Black tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Pick one bud and one leaf tea green, spread the tea green on bamboo rafts with a thickness of 1cm, and let it dry for 3 hours at room temperature; then put it into the withering tank, adjust the spreading thickness to 6cm, raise the temperature to 48°C, and wither for 5 hours ;Place it in a kneading machine, first knead with 1.1kg for 1 hour, then use 3.5kg for 30 minutes, and then 1.1kg for 30 minutes; then send it to a fermentation room with a relative humidity of 80% for fermentation. The thickness is 5cm, the temperature is controlled at 20°C for 5 hours of fermentation, and the moisture content is adjusted to about 60%. Put it into the tea frying pot, first shape it at 110°C for 30 minutes, and then fry the tea at 90°C until the moisture content is ≤8 %, that is, black tea.

Embodiment 2

[0032] Pick one-bud and two-leaf tea greens, spread the tea greens on bamboo rafts with a thickness of 3 cm, and let them dry for 3 hours at room temperature; then put them into the withering tank, adjust the spreading thickness to 8 cm, raise the temperature to 60°C, and wither for 5 hours ;Place it in a kneading machine, first knead with 1.1kg for 1 hour, then use 3.5kg for 30 minutes, and then 1.1kg for 30 minutes; then send it to a fermentation room with a relative humidity of 80% for fermentation. The thickness is 10cm, the temperature is controlled at 30°C for 8 hours of fermentation, and the moisture content is adjusted to about 80%, and it is sent into the tea frying pot. %, that is, black tea.

Embodiment 3

[0034] Pick one-bud-one-leaf and one-bud-two-leaf tea greens, spread the tea greens on bamboo rafts with a thickness of 2cm, and let them dry for 3 hours at room temperature; then put them into the withering tank, adjust the spreading thickness to 7cm, and heat up to 50°C, wither for 5 hours; put it in a kneading machine, first knead with 1.1kg for 1 hour, then use 3.5kg for 30 minutes, and then use 1.1kg for 30 minutes; then send it to a fermentation room with a relative humidity of 80%. Let it ferment, spread it to a thickness of 8cm, control the temperature at 25°C for 7 hours, and adjust the moisture content to about 70%, put it into the frying tea pot, first shape it at 120°C for 35 minutes, and then fry the tea at 90°C When the water content is less than or equal to 8%, black tea is obtained.

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Abstract

The invention relates to the technical field of black tea processing, in particular to black tea and a processing method thereof, through combination of heating withering after spreading and airing and spreading fermentation after rolling, nutrient conversion in tea leaves is promoted, tea polyphenol is subjected to enzymatic oxidation reaction, the content of theabrownin and free amino acid in the finished black tea is increased, the black tea is rich in tea fragrance, the taste is fresh and good, the bitter taste is avoided, and the mouth feel is sweet and mellow.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to black tea and a processing method thereof. Background technique [0002] Black tea is fully fermented, which is made from suitable tea tree shoots and leaves through picking, withering, rolling (cutting), fermentation, drying, and aromatherapy. During the production process of black tea, a chemical reaction mainly enzymatically oxidized by tea polyphenols occurred, and the chemical components in fresh leaves changed greatly, with tea polyphenols reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. , Black tea aroma substances are significantly increased compared with fresh leaves. [0003] At present, a large number of researchers have carried out research on the production and processing technology of black tea. For example: In order to realize the penetration of black tea flavor solution into tea leaves, improve the pen...

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 何兴俊何明昌任强李中行彭帆
Owner 贵州耕田现代农业投资开发有限公司
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