1results about How to "Prevent excessive volatilization" patented technology

This invention belongs to the field of tea processing technology. It provides a novel comprehensive processing technique for improving the quality of summer and autumn black tea, comprising the steps of gentle shaking combined with UV-B-LED combined spectral withering, low-temperature controlled pressure gradient kneading, three-parameter linked dynamic fermentation, microwave-hot air coupled drying, and far-infrared variable-temperature aroma enhancement. Gentle shaking combined with UV-B-LED combined spectroscopy promotes the polymerization and transformation of flavor components; low-temperature controlled pressure gradient kneading allows for controllable cell breakage of tea leaves, promoting the outflow of tea juice; three-parameter linked dynamic fermentation increases the content of theaflavins and aromatic substances, improving the uniformity of fermentation; microwave-hot air coupled drying reduces aroma loss and improves drying efficiency; far-infrared variable-temperature aroma enhancement enriches the aroma of the tea, improves tea quality, and enhances the harmony and lasting sweetness of the tea soup. The resulting black tea has a complex aroma of flowers and honey, a bright red liquor, a mellow and refreshing taste, and a comprehensive sensory score as high as 95.6.