SU797641A1 - Method of processing black baikhovi tea - Google Patents

Description

one

The invention relates to the production of tea, and in particular to methods for producing black long leaf tea.

A known method of production of tea, by heat treatment of tea leaves, multi-stage sorting into small and large fractions, followed by twisting and drying. In this case, before the final twisting, the fine and crushed coarse fractions are mixed, and the coiled tea leaf is fermented before drying. Heat treatment is carried out to a residual moisture content of 63-67%. This method provides elevation. The release of fine fractions of black tea and improves its quality ij.

However, the quality of the tea obtained in this way is not high enough.

The closest in technical essence and the achieved result to the proposed method is the production of black long leaf tea by filling the green tea leaf to a residual moisture content not exceeding 67% of the twisting, first sorting with the release of fine and coarse fraction, twisting and fermenting the small fraction, multistage twisting

and sorting the coarse fraction, cutting, twisting, fermenting the coarse fraction recovered after the last sorting 2.

However, this method does not allow to obtain the required product quality, since this method mixes otlichikichis according to the anatomical structure of flash elements, which eliminates further separation, by any means, of tea leaves by quality indicators and leads to a decrease in The quality of tea and also does not provide the high productivity required for the production capacity of modern tea factories.

The purpose of the invention is to improve the quality of finished products and increase productivity.

The goal is achieved by the fact that in the process of the first sorting a coarse is selected, which

5 is twisted, sorted, cut, fermented and introduced into the cut large fraction of the last sort before twisting.

In addition, the multistep twisting of the coarse fraction is carried out in such a way that, at X1 each subsequent twisting, the pressure on the fraction is increased by at least 50% compared to the previous twisting.

Example: Tea mass in the amount of 1000 kg, filled to a residual moisture content of not 67%, results in weak twisting with an intensity of pressure up to 300 g / cm for 15 minutes. After the first twisting, the tea mass (1000 kg) is sorted, the section into three frictions: small, large and coarse. At the same time, the grids of the sorting machine, respectively, are selected with 5x5 cells,, that ensures the release of a small fraction of 100 kg, a large 700 kg, and a rough 200 kg.

The fine fraction (100 kg) is subjected to repeated weak twisting with an exposure of 300 g / cm 2 for 15 min, after which it is sent for fermentation.

The coarse fraction in the amount of 700 kg is subjected to a second twisting with a pressure of 350 g / cm for 45 minutes. After which, it is again sorted into small and large fractions. Moreover, receive 250 kg of small and 450 kg of coarse fraction. Selected chalk - (250 kg) - is sent to fermentation, and large (450 kg) is subjected to the third twisting, with an impact of 450 pressure for 45 minutes. Then the coarse fraction is re-sorted and again divided into small (250 kg) and coarse (200 kg) fractions. The unearthed fine fraction is sent for fermentation, and the coarse is subjected to cutting.

A 200 kg cut coarse fraction is combined with the processed coarse fraction.

The coarse fraction obtained after the first sorting in the amount of 200 kg is subjected to a strong twist. exposure to pressure over 500 g / cm for 45 minutes, then sorted, resulting in the stalks being isolated as waste (50 kg), and the rest of the mass (150 kg) being cut. The cut tea mass, pre-fermented, is combined with a multi-stage twisted and cut coarse fraction of the last sort, and then the resulting mixture P50 kg is twisted and finally fermented.

Thus, the proposed method of processing tea leaves provides the required number of small kinds of tea and fully preserves the possibility of obtaining high-quality, so-called, leaf teas; the selection at the stage of the first sorting of the coarse fraction and its corresponding treatment allow the leaves to be separated from the coarse stems, which in ordinary tea production in the tea mass create unacceptable and difficult to select impurities in the form of petioles. Grinding the coarse and coarse fractions after selecting from the total mass of delicate and valuable tea raw materials, as well as petioles, fe, the proposed method no longer poses a risk of averaging product quality, i.e. provides maximum separation of the tea mass according to the quality indicators of the tea raw materials, and prevents the mix of petioles, which ensures

highest quality products.

invention formula

1. Method of making black long leaf tea, including pouring the tea leaf, twisting, first sorting with the release of small and large fractions, twisting and fermentation of the small fraction, multi-stage twisting and sorting of the large fraction, cutting, twisting, fermenting the large fraction, selected after the last sorting,

5 characterized in that, in order to improve the quality of the finished product and increase productivity, the coarse fraction is extracted during the first sorting, which

0 is rolled, sorted, cut, fermented and injected into the cut coarse fraction of the last sort before twisting.

2. Method according to claim 1, characterized in that the multi-stage twisting of the coarse fraction is carried out in such a way that with each subsequent twisting the pressure on the fraction increases by at least 50%,

compared to the previous twisting.

. Sources of information taken into account in the examination

1. USSR author's certificate No. 118164, cl. And 23 F 3/00, 1970. 5 2. USSR Copyright Certificate No. 441912, cl. L 23 F 3/00, 1972 Chprotioty).

Claims (2)

Claim 1. A method of producing black long leaf tea, including withering the tea leaf, twisting, first sorting with the allocation of small and large fractions, twisting and fermentation 30 mentation of a small fraction, multi-stage 35 twisting and sorting of a large fraction, cutting, twisting, fermentation of a large fraction selected after the last sorting, characterized in that, in order to improve the quality of the finished product and increase productivity, a coarse fraction is selected during the first sorting, which twisted, sorted, cut, fermented and introduced into the cut coarse fraction of the last ”sorting before twisting. 2. The method according to claim 1, characterized in that the multi-stage twisting of the coarse fraction is carried out so that with each subsequent twisting, the pressure on the fraction is increased by at least 50%; compared with the previous twist 50 ny.