Preparation method of black tea matcha

A technology of black tea and tea leaves, which is applied in the field of black tea to achieve the effect of unique flavor, uniform drying degree and reducing bitterness and astringency

Inactive Publication Date: 2019-03-22
杭州银泉茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This technology helps reduce how bad it smells when preparing coffee or other drink from green teas that have high levels of sugar inside them without adding any extra ingredients like preservatives for keeping things fresh longer. It also allows for evenly-dried materials containing varying amounts of water depending on their location within the material. These specialized products are useful because they taste better than regular raw ones while still being effective at reducing bacteria growth.

Problems solved by technology

This patented technical problem addressed by this patent relates to finding ways to make better use of unfertilized or poorly absorbed flavorings found within traditional brewed coffee beverages (Beverage).

Method used

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  • Preparation method of black tea matcha

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Embodiment Construction

[0023] refer to figure 1 , the preparation method of a kind of black tea matcha of the present invention, comprises the steps:

[0024] a) Picking: picking fresh tea leaves with one bud and two leaves or one bud and three leaves;

[0025] b) Green drying: drying the picked tea leaves in the sun or under artificial light sources, at a temperature of 25-30°C, for 10-20 minutes;

[0026] c) Green spreading: put the sun-dried tea leaves in a ventilated place indoors for 1-2 hours at a temperature of 25-28°C;

[0027] d) Cutting leaves: using a shredder and a stem leaf separator to cut off the petiole and the main vein of the tea leaves after spreading green and separate them from the blade, and then chop the petiole, the main vein of the leaf vein and the blade respectively;

[0028] e) Withering: place the petioles, main veins and leaves after the cut leaves in the withering tank and cooperate with the blower to dissipate heat to wither until the water content of the tea leaves is

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PUM

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Abstract

The invention discloses a preparation method of black tea matcha, the preparation method comprises the steps of a) picking, b) sunning, c) tedding fresh leaves; d) cutting the leaves; e) withering; f)fermenting; g) removing green; h) drying and i) grinding, the picked tea leaf partially loses water by casting light through sunning and tedding the fresh leaf, the acidity change of cytoplasm is caused, part of a binding-state enzyme in the tea leaf is transformed into free state, the number and the activity of the enzyme are strengthened, theaflavin, thearubigins, theabrownin and aroma substances are formed through oxidation with the help of a catechinic acid substance, the proportion of a soluble sugar in the tea leaf is increased, so that the fragrance of the prepared black tea matcha isimproved, and the bitter taste of the matcha is reduced. Caffeine is also a source of the bitter taste of the tea leaf, and the activity of the enzyme is killed while the caffeine in the tea leaf is sublimed and removed by killing green through steam at the high temperature. The overall drying degree of parts of the tea leaf with different moisture contents is evener through the layered drying.

Description

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Claims

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Application Information

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Owner 杭州银泉茶业有限公司
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