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Fragrant dark tea and process for producing same

A technology for floral-flavored and dark tea, applied in the field of floral-flavored dark tea and its production technology, can solve the problems of aroma and taste restricting promotion and popularization, and achieve the effects of pleasant aroma and good nutrition and taste.

Inactive Publication Date: 2010-06-16
陈志荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Different tea processing methods have formed a variety of different teas, and all kinds of teas have certain quality characteristics and specification requirements. From the primary production technology, there are green tea, black tea, yellow tea, black tea, white tea, Compared with green tea, black tea, yellow tea, black tea, and green tea, black tea has the weakest cold aroma, while hot aroma is only old aroma. It has health care functions unmatched by other types of tea, but its aroma and taste have restricted its promotion and popularization in the market to a certain extent. Except for relatively fixed markets in Southwest China and Southeast Asia, it is not popular in most of my country. accepted by people in the region

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of jasmine-flavored Liubao tea, the method comprising the steps of:

[0015] (1) Liubao chamao tea processed by prior art is used as a substrate;

[0016] (2) Select the jasmine flower that is about to open;

[0017] (3) Stirring and smelling flowers: According to the fragrance characteristics of jasmine, the fresh buds of jasmine that are about to open at night are evenly mixed with tea leaves, and the proportion of fresh flowers is 3% of the tea leaves. While absorbing the fragrance of flowers, the tea leaves also absorb After 2 hours, the temperature of the tea heap began to rise, the microorganisms were activated and recovered, and the first scenting was completed in the next morning;

[0018] (4) Sieve out the flowers and dry the tea leaves;

[0019] (5) Carry out the second and third scenting by the method of step (3), to obtain jasmine-flavored Liubao tea.

[0020] The amount of fresh flowers can be increased or decreased according to the ...

Embodiment 2

[0021] Embodiment 2: the preparation method of sweet-scented osmanthus fragrance type Liubao tea

[0022] According to Osmanthus osmanthus characteristics, in annual sweet-scented osmanthus flowering season, select the flower with strong fragrance and good quality, and carry out scenting system with Liubao tea within 24 hours, and all the other are the same as embodiment 1.

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Abstract

The invention provides a method for producing fragrant dark tea. The method is characterized by comprising the following steps: using recently produced dark tea as a substrate; using a fresh flower with remarkable fragrance as a medium; uniformly mixing the dark tea and the fresh flower; piling the mixture; fermenting the mixture; and scenting the fermented mixture. The dark tea having health-care function and the fresh flower are mixed for piling and fermentation, so the tea absorbs fragrant substances of the fresh flower and undergoes a series of conversion. Therefore, the tea has fragrance, better nutrition and mouthfeel and can be accepted by more customers.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a flower-flavored dark tea and a preparation process thereof. Background technique [0002] Tea has a long history and culture in our country, and it is also a traditional drink of our people for thousands of years. Different tea processing methods have formed a variety of different teas, and all kinds of teas have certain quality characteristics and specification requirements. From the primary production technology, there are green tea, black tea, yellow tea, black tea, white tea, Compared with green tea, black tea, yellow tea, black tea, and green tea, black tea has the weakest cold aroma, while hot aroma is only old aroma. It has health care functions unmatched by other types of tea, but its aroma and taste have restricted its promotion and popularization in the market to a certain extent. Except for relatively fixed markets in Southwest China and Southeast Asia, it is not popular ...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 陈志荣
Owner 陈志荣
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