SU1442167A1 - Method of producing black tea - Google Patents

Abstract

The invention relates to tea industry and can be applied in the production of black tea and hardened tea leaves. The purpose of the invention is to improve the quality of tea produced from the coarsened sheet. In the process of rolling the tea leaf, blackberry leaves (Rubus fruticosus) with a ratio of tea and blackberries 10: 1 were introduced, and extractive complex was formed from aqueous extracts of mimosa (Acacia de albata) and garnet juice (Punica-granatura) with a ratio injected extractive complex and the mass of tea leaves 1:15 - 1:18 1 z.p. f-ly.

Description

4ib

114A21672

The invention relates to tea mimosa 1: 1, and the ratio of tea content to the amount of tea can be applied and extractive, but in the production of black tea from hardened tea leaves.

The aim of the invention is to improve the quality of tea produced from the coarsened sheet of

In the process of rolling the tea leaf, blackberry leaves (Rubus fruticosus) are introduced. The ratio of the tea leaf and the leaves of the blackberry is 10: 1 "

A definite role in quality indicators of tea is phenol-i-jat. The coarse fraction is sent to the lots. These biologically active cutting-grinding, and then on the second

twisting, which serves extractive complex in the amount of 12-14 liters per roller. Twisted tea mass is fermented and dried.

ten

complex 15: 1-18; 1. The solids content in the extractive complex is 10-12%,

An example of 100 kg of tea material with a high content of hardened fraction with 10 kg of blackberry leaves is artificially filled. The crushed tea mass is sent to the first crushing, and then to the green sorting, the fine fraction, after sorting, is twisted, fermented and the substances affect the taste, color and nutritional value of the finished tea product. In this case, blackberry leaves (Rubus fruticosus) are a certain degree to donors, phenolic acids, and they are working to improve the quality indicators of tea.

In the process of the second twisting, an extractive complex of colors of 25 long leaf tea is introduced, B1cccrrrfgging the mimosa leaves and garnet squeezing of tea leaves, the first one is twisting Formula 1, Black production method

mimosa 1: 1, and the ratio of tea leaves and injected extractive

iat The coarse fraction is sent to cutting, grinding, and then to the second

complex 15: 1-18; 1. The solids content in the extractive complex is 10-12%,

An example of 100 kg of tea material with a high content of hardened fraction with 10 kg of blackberry leaves is artificially filled. The crushed tea mass is sent to the first crushing, and then to the green sorter. The fine fraction after sorting is twisted, fermented and the subhigh tea, B1cr1yuch as the beginning of the tea leaf, first twisting Formula 1

KIo These additives contain large quantities of phenaptic compounds, which also contribute to the improvement of quality indicators of tea. In addition, the introduction of an extractive complex contributes to a more uniform twisting due to the elimination of water deficiency in the roller.

It was established that all classes of phenolic compounds included in the composition of the tea leaf, are present in the lot and in the concentrator. Consequently, during technological processing these compounds undergo the same changes as the phenolic compounds of the tea leaf.

The ratio of pomegranate extract extract and the extract of flowers and leaves

green cutting, cutting of the coarse fraction obtained as a result, the second twisting with the introduction of an enriched complex, fermentation and drying, characterized in that, in order to increase the quality of the tea harvested from the coarsened sheet, herbal supplement, and as an enrichment complex take a mixture of extracts of mimosa and garnet marc in an amount of from 1-15 to 1-18 by weight of tea leaf.

2. The method according to claim 1, characterized in that blackberry leaves are used as a herbal supplement in a ratio of 1:10 to the weight of tea leaf

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Claims (2)

Claim 1. Method for the production of black 25 long tea, including the withering of the tea leaf, the first curl, green sorting, cutting the resulting large fraction, the second curl with the introduction 30 enriched complex, fermentation and drying, characterized in that, in order to improve the quality of tea produced from the coarsened sheet, a vegetable additive is introduced during the drying process, and 35 as an enriching complex take a mixture of extracts of mimosa and pomegranate extract in an amount of from 1-15 to 1-18 to the weight of the tea leaf. ... 2. The method of pop. 1, I distinguish u and s with the fact that as a herbal supplement use blackberry leaves in a ratio of 1:10 to the mass of tea leaf.