Processing method for black tea with flower fragrance

A processing method and technology of black tea, which is applied in the processing field of floral black tea, to achieve the effect of strong taste with sweetness and fragrance with clear floral fragrance

Active Publication Date: 2011-04-13
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are not many black tea products with floral aroma in the black tea market, and the taste is mainly sweet and mellow. There are few reports on how to develop the characteristics of floral aroma of black tea and improve the taste of black tea from the perspective of processing technology.

Method used

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  • Processing method for black tea with flower fragrance

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Experimental program
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Effect test

Embodiment Construction

[0013] 1. Put the fresh leaves of the tea tree in the sun from 16:00 to 17:30 in the evening to dry them until the weight loss is about 5%, and then move them indoors to cool.

[0014] 2. After cooling for about 2 hours, shake the greens for the first time. According to the amount of green leaves, shake the greens in a greening machine with a rotation speed of 5r / min-10r / min for 1.5-3min until the green leaves are made. When the air is exposed, stop and let it dry.

[0015] 3. After drying for about 1.5 hours, shake the greens for the second time. According to the amount of green leaves, shake the greens for 1.5-3 minutes in a greening machine with a rotation speed of 5r / min-10r / min until the green leaves are made. Stop when the fragrance of flowers is slightly clear, and wither.

[0016] 4. Knead until the withered leaves lose about 35% of their weight. Knead until the tea sticks are tightly rolled, the tea juice overflows, and when the tea sticks turn yellow, move the knead...

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Abstract

The invention provides a processing method for black tea with flower fragrance. The processing method comprises the following steps: withering fresh tea leaves, wherein the withering parameter reduces the weight of the leaves by 5%; after withering is completed, transferring the leaves in doors, spreading and drying in the air, and then rotating; and carrying out subsequent processes according to the conventional black tea processing method. By carrying out withering and rotating in the black tea processing process, the flavor and taste of the tea leaves can be converted, and the black tea with flower fragrance and strong taste can be produced; and the prepared black tea has flower fragrance and good taste, and can meet the consuming needs of the black tea.

Description

technical field [0001] The invention relates to a processing method of floral black tea, which belongs to the field of tea processing. Background technique [0002] Black tea is the main type of tea consumed in the world, and is widely loved by consumers because of its strong, fresh, refreshing quality and style. Black tea originated in China and is the second largest export tea in my country. The traditional processing technology of black tea is fresh leaves—withering—rolling—fermentation—drying. The processed black tea has a mellow taste. Traditional black tea pays more attention to the quality of the taste and has no obvious requirements for the aroma of the tea. In recent years, with the expansion of the black tea market and the deepening of consumers' understanding of black tea products, consumers' requirements for the quality of black tea are becoming more and more diverse, and their requirements for the quality of black tea aroma are also increasing; Influenced by ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 孙威江陈应华林馥茗陈志丹
Owner FUJIAN AGRI & FORESTRY UNIV
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