Method for processing fragrant black tea

A processing method and flower-flavored technology, which is applied in the processing field of floral-flavored black tea, to achieve the effect of fresh taste, satisfying consumption trends, and good market prospects

Inactive Publication Date: 2010-08-04
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oolong tea and black tea products on the market are processed by different processes, and there is no product that makes black tea into flower-flavored tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The raw materials of the tea are picked according to the standards of oolong tea (folded leaves or half-open fresh leaves). After the fresh leaves are spread on the indoor drying rack for 1 hour, the tea leaves are dried for 5 minutes and spread as thin as possible to make the sunlight wither evenly; the fresh leaves are moved indoors and spread. Cool in the air for 2 hours, shake the greens with a shaker for 2 minutes, and then spread them for 2 hours; after that, shake them every 2 hours; after the last shaking, the tea leaves will be spread and dried for 1 hour, and then kneaded for 15 minutes with a kneading machine. The rolled tea leaves are fermented indoors, the temperature is controlled at 25°C, the relative humidity is 90%, the leaf thickness is 10 cm, and the fermentation time is 20 minutes. Ferment until the tea leaves are yellowish-brown, the green gas disappears, and the fruity aroma is revealed; after that, continuous drying is used. Dry machine (80°C) unti...

Embodiment 2

[0019] The raw materials of the tea are picked according to the standards of oolong tea (folded leaves or half-open fresh leaves). After the fresh leaves are aired on the green rack indoors for 1 hour, the tea leaves are dried in the sun for 20 minutes and stirred once in the middle to make the sunlight wither evenly; the fresh leaves are moved indoors. Spread and cool for 1.5 hours, shake the greens with a shaker for 5 minutes, and then spread and dry for 2 hours; after that, shake the greens every 2 hours; after the last shaking of the greens, spread the tea leaves for 2 hours, and then gently knead them for 20 minutes with a kneading machine. The twisted tea leaves are fermented indoors, the fermentation temperature is controlled at 20°C, the relative humidity in the fermentation room is 80%, the thickness of the spread leaves is 15cm, and the fermentation time is 30 minutes. Ferment until the tea leaves are yellowish brown, the green gas disappears, and the fruity aroma is r...

Embodiment 3

[0021] The raw materials of the tea are picked according to the standards of oolong tea (folded leaves or half-opened fresh leaves). After the fresh leaves are aired on the green rack indoors for 1 hour, the tea leaves are dried for 30 minutes, and the tea leaves are stirred once or twice in the middle to make the sunlight wither evenly; Move the leaves into the room and let them cool for 2 hours, then shake them with a shaker for 10 minutes and then let them stand for 1.5 hours; after that, shake them every 1.5 hours; after the last shake, let them spread for another 3 hours, and then use a rolling machine to press lightly -Heavy-light process moderate light kneading 25min. The rolled tea leaves are fermented indoors, the fermentation temperature is controlled at 30°C, the relative humidity of the fermentation room is 85%, the thickness of the spread leaves is 15cm, and the fermentation time is 40min. Ferment until the tea leaves are yellowish brown, the green gas disappears, ...

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PUM

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Abstract

The invention discloses a method for processing fragrant black tea, comprising the following steps: (1) picking the raw materials of tea and airing the raw materials green; (2) airing the tea in the sun at 4-6pm; (3) cooling, rocking green and spreading and airing the tea; (4) rolling the tea after the green colors of the leaves fade away and the fragrance slightly smells; and (5) fermenting the rolled tea until the green color of the tea disappears, the fragrance smells and the leaves become tawny, then curing and spreading and airing the tea until the tea is dry enough. In the method, various types of fresh leaves are used as the raw materials and rich fragrance is gained by introducing part of the processes in oolong tea processing. By the processing method, esterified catechins in thetea are degraded, thereby reducing bitterness of the tea, and the finished tea has aromatic fragrance and pleasant taste through the steps of rolling, fermenting, curing, etc. The tea produced by themethod has no additive, conforms to the safe and healthy tea consumption trend and has broad market prospect.

Description

technical field [0001] The invention relates to the processing field of black tea, in particular to a processing method of flower-flavored black tea. Background technique [0002] my country is the origin of tea, and tea is also one of the traditional crops for farmers in mountainous areas in my country to get rid of poverty and become rich. With the research and application of tea in the field of medicine, more and more consumers understand that tea has good nutrition and health care functions . At present, according to the degree of oxidation of polyphenols in the tea processing process, it can be divided into green tea, black tea, black tea, oolong tea, white tea, yellow tea, etc., and black tea is the most important category among the six major teas, because it has red soup and red leaves. The quality characteristics such as sweet and mellow aroma are loved by consumers all over the world. However, the export volume of black tea in my country has been in a downward tren...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 张凌云
Owner SOUTH CHINA AGRI UNIV
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