CN112471290A - Fermentation method for improving taste of black tea - Google Patents
Fermentation method for improving taste of black tea Download PDFInfo
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- CN112471290A CN112471290A CN202011496062.8A CN202011496062A CN112471290A CN 112471290 A CN112471290 A CN 112471290A CN 202011496062 A CN202011496062 A CN 202011496062A CN 112471290 A CN112471290 A CN 112471290A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 100
- 238000000855 fermentation Methods 0.000 title claims abstract description 31
- 230000004151 fermentation Effects 0.000 title claims abstract description 31
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 26
- 235000020279 black tea Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000019640 taste Nutrition 0.000 title claims abstract description 18
- 235000013616 tea Nutrition 0.000 claims abstract description 74
- 238000004898 kneading Methods 0.000 claims abstract description 27
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 15
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 230000001276 controlling effect Effects 0.000 claims description 15
- 230000001105 regulatory effect Effects 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims description 4
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims description 4
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims description 4
- 235000010208 anthocyanin Nutrition 0.000 claims description 4
- 229930002877 anthocyanin Natural products 0.000 claims description 4
- 239000004410 anthocyanin Substances 0.000 claims description 4
- 150000004636 anthocyanins Chemical class 0.000 claims description 4
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims description 4
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims description 4
- 235000021283 resveratrol Nutrition 0.000 claims description 4
- 229940016667 resveratrol Drugs 0.000 claims description 4
- 235000005493 rutin Nutrition 0.000 claims description 4
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims description 4
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims description 4
- 229960004555 rutoside Drugs 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000006378 damage Effects 0.000 claims description 3
- 235000019225 fermented tea Nutrition 0.000 claims description 3
- 230000017525 heat dissipation Effects 0.000 claims description 3
- 239000002356 single layer Substances 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000005229 liver cell Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a fermentation method for improving the taste of black tea, which belongs to the field of tea preparation, and comprises the steps of picking tea leaves with the tenderness of one bud and one leaf to two buds and one leaf, withering the tea leaves at the temperature of 20-25 ℃ for 14-25 hours, slightly kneading the withered tea leaves for 45 minutes, kneading the tea leaves for 30 minutes, loosening and kneading the tea leaves, and adding edible sodium bicarbonate powder for 15 minutes; fermenting tea, shaping, drying and extracting fragrance. The problem of sour taste caused by over fermentation is solved by adding sodium bicarbonate in the loosening and kneading process, so that the quality of the tea is improved, the grade of the tea is improved, the selling price is improved, and the income of farmers is increased.
Description
Technical Field
The invention relates to the field of tea preparation, in particular to a fermentation method for improving the taste of black tea.
Background
The black tea is one of six tea types in China, and meanwhile, China is also the origin of the black tea, and the high-quality black tea has the characteristics of red and bright liquor color, mellow taste and pure and long-lasting fragrance. Modern researches show that the black tea contains a large amount of phenolic substances which have the functions of resisting oxidation, reducing blood fat, inhibiting arteriosclerosis, enhancing capillary vessel function, resisting mutation and the like, so that the black tea is beneficial to human health after being drunk frequently. Drinking black tea also increases the content of vitamin B1 in the liver, which means that drinking black tea frequently helps promote the secretion of enzymes in the liver, helps the normal operation of liver cells, reduces the metabolic burden of liver cells, etc.
Fermentation is a key process for forming the quality of black tea, the fermentation of the black tea is carried out by temperature, humidity, oxygen and time, and if the fermentation degree is reached by prolonging the time due to low temperature or humidity, the fermentation is sour after long time or excessive fermentation.
Disclosure of Invention
The invention aims to provide a fermentation method for improving the taste of black tea, and solves the technical problem that the taste of the black tea is sour due to poor controllability and long time of fermentation.
A fermentation process for improving the taste of black tea, the process comprising the steps of:
step 1: picking tea leaves with the tenderness of one bud and one leaf to two leaves;
step 2: withering the tea leaves at the temperature of 20-25 ℃ for 14-25 hours;
and step 3: slightly kneading the withered tea leaves for 45 minutes;
and 4, step 4: kneading the tea leaves for 30 minutes;
and 5: loosening and kneading the tea leaves, and adding edible sodium bicarbonate powder for 15 minutes;
step 6: fermenting tea leaves, wherein the room temperature is controlled to be 20-25 ℃, the temperature of the fermented leaves is kept at 29.5-30.5 ℃, if the temperature of the fermented leaves exceeds 40 ℃, stirring and heat dissipation are carried out, the air humidity is kept at 90%, the thickness of spread leaves is 8-12 cm, and the fermentation time is 3-5 hours;
and 7: primarily drying the fermented tea leaves at the temperature of 100 ℃, then shaping the tea leaves at the temperature of 75 ℃ by using a curling machine, and then drying the tea leaves at the temperature of 80 ℃;
further, the specific process of step 2 is as follows:
spreading tea leaves on a screen in a single layer, adjusting the indoor temperature to 22 ℃, controlling the humidity to 80-85%, starting an air blower to perform air draft, keeping the air blower for 2-4 hours, then closing the air blower, opening a window to perform air draft, keeping the air blower for 6-11 hours, adjusting the temperature to 25 ℃, controlling the humidity to 80-85%, starting the air blower to perform air draft, keeping the air blower for 8-10 hours, finally adjusting the temperature to 22 ℃, controlling the humidity to 80-85%, closing the air blower, opening the window to perform air draft, keeping the air blower for 6-10 hours, arranging temperature and humidity sensing temperature and humidity on the side edge of the screen, then transmitting the detected temperature and humidity to a single chip microcomputer control device, controlling a central air conditioner to adjust the temperature and humidity of the environment, and controlling the water content of the.
Further, the specific process of step 3 is as follows: kneading with a kneading machine, wherein the first 30 minutes is no-pressure air kneading, and then pressure kneading is carried out for 15 minutes.
Further, the specific process of step 4 is as follows: the tea leaves are pressed and twisted for 30 minutes, the destruction rate of the tea cell tissues is more than 80%, more than 90% of the tea leaves are formed into strips, the strips are tightly wound, the tea juice overflows and adheres to the surfaces of the tea leaves, and the tea juice overflows without dripping when being tightly held by hands.
Further, the specific process of step 5 is as follows: and carrying out air kneading for 15 minutes, and fully deblocking the kneaded leaves. Further, in the step 5: the ratio of the edible sodium bicarbonate powder to the tea leaves is 1; 1000.
further, the specific process of step 6 is as follows: adding a regulating solution before fermentation, wherein the ratio of the regulating solution to the tea is 0.03-0.05: :1
Further, the conditioning solution comprises 70% of garcinia mangostana fruit juice, 5% of rutin, 10% of anthocyanin and 15% of resveratrol.
By adopting the technical scheme, the invention has the following technical effects:
the invention solves the problem of sour taste caused by over fermentation by adding the sodium bicarbonate in the process of loosening and kneading, improves the quality of the tea, improves the grade of the tea, improves the selling price, increases the income of farmers, and the regulating solution is added during the fermentation, so that the color of the tea can be well regulated, and meanwhile, the tea has good effects of cancer prevention, aging resistance, ulcer resistance, virus resistance and the like, during withering, the temperature is controlled to be reduced, the activity of enzymes in the tea leaves is controlled, meanwhile, the tea leaves are primarily dehydrated, then the enzyme activity is accelerated along with the temperature rise, but because the water is primarily lost, the internal polyphenol substances are prevented from being oxidized too early, the change of the beneficial substances in the tea can be controlled according to the enzyme activity of the external temperature and humidity to the tea, and the tea leaves are subjected to three-time screening and withering combined, so that the proper oxidation of the polyphenol is effectively controlled, the bitter taste is reduced, and the mellow degree of the tea leaves is increased.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments are given and the present invention is described in further detail. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
A fermentation process for improving the taste of black tea, the process comprising the steps of:
step 1: picking tea with the tenderness from one bud to two leaves.
Step 2: withering the tea leaves at the temperature of 20-25 ℃ for 14-25 hours. Spreading tea leaves on a screen in a single layer, adjusting the indoor temperature to 22 ℃, controlling the humidity to 80-85%, starting an air blower to perform air draft, keeping the air blower for 2-4 hours, then closing the air blower, opening a window to perform air draft, keeping the air blower for 6-11 hours, adjusting the temperature to 25 ℃, controlling the humidity to 80-85%, starting the air blower to perform air draft, keeping the air blower for 8-10 hours, finally adjusting the temperature to 22 ℃, controlling the humidity to 80-85%, closing the air blower, opening the window to perform air draft, keeping the air blower for 6-10 hours, arranging temperature and humidity sensing temperature and humidity on the side edge of the screen, then transmitting the detected temperature and humidity to a single chip microcomputer control device, controlling a central air conditioner to adjust the temperature and humidity of the environment, and controlling the water content of the.
And step 3: and lightly kneading the withered tea leaves for 45 minutes. Kneading with a kneading machine, wherein the first 30 minutes is no-pressure air kneading, and then pressure kneading is carried out for 15 minutes.
And 4, step 4: the tea leaves are pressed and twisted for 30 minutes, the destruction rate of the tea cell tissue is more than 80%, more than 90% of the tea leaves are formed into strips, the strips are tightly wound, the tea juice overflows and adheres to the surfaces of the tea leaves, and the tea juice overflows and does not drip when being held by hands.
And 5: the tea leaves were subjected to loosening and kneading, and edible sodium bicarbonate powder was added for 15 minutes. The ratio of the edible sodium bicarbonate powder to the tea leaves is 1; 1000.
step 6: and (3) fermenting the tea leaves, wherein the room temperature is controlled to be 20-25 ℃, the temperature of the fermented leaves is kept at 29.5-30.5 ℃, if the temperature of the leaves exceeds 40 ℃, stirring and heat dissipation are carried out, the air humidity is kept at 90%, the thickness of the spread leaves is 8-12 cm, and the fermentation time is 2-3 hours. Adding a regulating solution before fermentation, wherein the ratio of the regulating solution to the tea is 0.03-0.05: :1. The regulating solution comprises 70% of fructus Rhododendri mollis juice, 5% of rutin, 10% of anthocyanin and 15% of resveratrol. Rutin, anthocyanin and resveratrol have good effects of cancer prevention, aging resistance, ulcer resistance, virus resistance and the like.
And 7: primarily drying the fermented tea leaves at the temperature of 100 ℃, then shaping the tea leaves at the temperature of 75 ℃ by using a curling machine, and then drying the tea leaves at the temperature of 80 ℃;
and 8: and (3) simultaneously heating the dried tea leaves inside and outside by using a microwave heater, and keeping the temperature for 20-30 minutes after the temperature reaches 120 ℃ to finish the preparation. The material is heated to the required temperature in a short time by utilizing the principle of microwave heating. Because microwave heating is to the inside and outside simultaneous heating of material, consequently heating time is short, the rise in temperature time is fast. The material can be heated to more than 100 ℃ within 2-3 minutes, and because the material is heated and cut uniformly in a short time, moisture is rapidly discharged from the interior of the material, so that the baked tea finished product has fragrant and delicious taste and endless aftertaste. Still have the function of completing, disinfect function, stoving function, save equipment investment cost, this equipment degree of automation is high, can save the cost of labor simultaneously, has the even and fast advantage of heating.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (8)
1. A fermentation method for improving the taste of black tea is characterized in that: the method comprises the following steps:
step 1: picking tea leaves with the tenderness of one bud and one leaf to two leaves;
step 2: withering the tea leaves at the temperature of 20-25 ℃ for 14-25 hours;
and step 3: slightly kneading the withered tea leaves for 45 minutes;
and 4, step 4: kneading the tea leaves for 30 minutes;
and 5: loosening and kneading the tea leaves, and adding edible sodium bicarbonate powder for 15 minutes;
step 6: fermenting tea leaves, wherein the room temperature is controlled to be 20-25 ℃, the temperature of the fermented leaves is kept at 29.5-30.5 ℃, if the temperature of the leaves exceeds 40 ℃, stirring and heat dissipation are carried out, the air humidity is kept above 90%, the thickness of spread leaves is 8-12 cm, and the fermentation time is 3-5 hours;
and 7: primarily drying the fermented tea leaves at the temperature of 100 ℃, then shaping the tea leaves at the temperature of 75 ℃ by using a curling machine, and then drying the tea leaves at the temperature of 80 ℃;
and 8: and (3) simultaneously heating the dried tea leaves inside and outside by using a microwave heater, and keeping the temperature for 10-20 minutes after the temperature reaches 120 ℃ to finish the preparation.
2. A fermentation process to improve the taste of black tea according to claim 1, characterized in that: the specific process of the step 2 is as follows:
spreading tea leaves on a screen in a single layer, adjusting the indoor temperature to 22 ℃, controlling the humidity to 80-85%, starting an air blower to perform air draft, keeping the air blower for 2-4 hours, then closing the air blower, opening a window to perform air draft, keeping the air blower for 6-11 hours, adjusting the temperature to 25 ℃, controlling the humidity to 80-85%, starting the air blower to perform air draft, keeping the air blower for 8-10 hours, finally adjusting the temperature to 22 ℃, controlling the humidity to 80-85%, closing the air blower, opening the window to perform air draft, keeping the air blower for 6-10 hours, arranging temperature and humidity sensing temperature and humidity on the side edge of the screen, then transmitting the detected temperature and humidity to a single chip microcomputer control device, controlling a central air conditioner to adjust the temperature and humidity of the environment, and controlling the water content of the.
3. A fermentation process to improve the taste of black tea according to claim 2, characterized in that: the specific process of the step 3 is as follows: kneading with a kneading machine, wherein the first 30 minutes is no-pressure air kneading, and then pressure kneading is carried out for 15 minutes.
4. A fermentation process to improve the taste of black tea according to claim 3, wherein: the specific process of the step 4 is as follows: kneading under pressure for 30 minutes. The destruction rate of the tea cell tissue is more than 80%, more than 90% of the tea leaves are stripped, the tea leaves are tightly wound, the tea juice overflows and adheres to the surfaces of the tea leaves, and the tea juice overflows without dripping when being held by hands.
5. A fermentation process to improve the taste of black tea according to claim 1, characterized in that: the specific process of the step 5 is as follows: and (4) rolling for 15 minutes in an empty state, and deblocking the rolled leaves fully.
6. A fermentation process to improve the taste of black tea according to claim 5, wherein: in the step 5: the ratio of edible sodium bicarbonate powder to tea is 1: 1000.
7. a fermentation process to improve the taste of black tea according to claim 6, wherein: the specific process of the step 6 is as follows: oxygen is introduced during fermentation to improve the freshness of the black tea, and a regulating solution is added before fermentation, wherein the ratio of the regulating solution to the tea is 0.03-0.05: :1.
8. A fermentation process to improve the taste of black tea according to claim 7, wherein: the regulating solution comprises 70% of fructus Rhododendri mollis juice, 5% of rutin, 10% of anthocyanin and 15% of resveratrol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011496062.8A CN112471290A (en) | 2020-12-17 | 2020-12-17 | Fermentation method for improving taste of black tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011496062.8A CN112471290A (en) | 2020-12-17 | 2020-12-17 | Fermentation method for improving taste of black tea |
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| CN112471290A true CN112471290A (en) | 2021-03-12 |
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| CN202011496062.8A Pending CN112471290A (en) | 2020-12-17 | 2020-12-17 | Fermentation method for improving taste of black tea |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286229A (en) * | 2014-09-15 | 2015-01-21 | 福建碧叶馨茶业有限公司 | Black tea preparation technology |
| CN105309678A (en) * | 2015-11-04 | 2016-02-10 | 广西昭平县凝香翠茶厂 | Technology for manufacturing black tea with pine needle fragrance |
| CN105360367A (en) * | 2015-11-30 | 2016-03-02 | 泸州市天绿茶厂 | Production method of black tea |
| CN106359686A (en) * | 2016-11-10 | 2017-02-01 | 贵州湄潭沁园春茶业有限公司 | Red tea processing technology |
| CN107242310A (en) * | 2017-06-16 | 2017-10-13 | 林伟秋 | A kind of single Cong Hongcha preparation method |
| CN108740089A (en) * | 2018-05-26 | 2018-11-06 | 江口梵韵白茶开发经营有限公司 | A kind of preparation method of black tea |
-
2020
- 2020-12-17 CN CN202011496062.8A patent/CN112471290A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286229A (en) * | 2014-09-15 | 2015-01-21 | 福建碧叶馨茶业有限公司 | Black tea preparation technology |
| CN105309678A (en) * | 2015-11-04 | 2016-02-10 | 广西昭平县凝香翠茶厂 | Technology for manufacturing black tea with pine needle fragrance |
| CN105360367A (en) * | 2015-11-30 | 2016-03-02 | 泸州市天绿茶厂 | Production method of black tea |
| CN106359686A (en) * | 2016-11-10 | 2017-02-01 | 贵州湄潭沁园春茶业有限公司 | Red tea processing technology |
| CN107242310A (en) * | 2017-06-16 | 2017-10-13 | 林伟秋 | A kind of single Cong Hongcha preparation method |
| CN108740089A (en) * | 2018-05-26 | 2018-11-06 | 江口梵韵白茶开发经营有限公司 | A kind of preparation method of black tea |
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