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Production method of jasmine black tea

A production method and technology of flower black tea, which is applied in the production field of jasmine black tea, can solve the problems of lack of taste, monotony, and insufficient aroma of black tea, and achieve the effects of high and long aroma, better aftertaste, and pure, sweet and refreshing taste

Inactive Publication Date: 2012-04-25
廖银龙 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But the current black tea product is only a single black tea product, and the aroma only has a single apple aroma, and the aroma is not strong enough. For those who like to drink scented tea, black tea always feels that the taste is a bit lacking

Method used

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  • Production method of jasmine black tea

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Embodiment 1

[0030] The production method of jasmine black tea comprises the following steps:

[0031] 1. Withering (langjing). Select fresh tea leaves after sun-drying and the tea leaves cannot be directly greened. They should be withered in an air-conditioned room for 6-20 hours (put them on bamboo mats or rattan mats, the holes are about 0.1-0, and 3 indoors to dry). If it rains, fans are needed Blow-drying, its purpose: First, to ensure the tea leaves after sun-drying have a certain degree of softness, because the leaves of the tea leaves become soft after sun-drying and the stems are still relatively hard; Partial fermentation can achieve the unique taste and aroma of black tea. During the withering process, you can use the palms of both hands to turn the tea leaves, so that the tea leaves rub against each other to damage the tea cells, and the air enters the tea cells to accelerate the fermentation process. Method: After the tea leaves wither in the sun, move them into the witherin...

Embodiment 2

[0042] Directly buy finished dried black tea leaves from the market, and then directly use jasmine flowers to scent the flowers. First, the tea leaves obtained by the above fermentation are dried with hot air for the first time at a temperature of 110-130, 15-30 minutes, or microwave drying for 3 -6 minutes, the first scenting of jasmine flowers, (the volume ratio of tea leaves and jasmine flowers is 1:1-1.2), scenting time 12-16 hours, sieved, sieved broken tea, used to produce black broken tea or as The raw material of tea bricks is then dried for the second time at a temperature of 100-110, 15-30 minutes, or microwaved for 3-6 minutes, and the second time to smell jasmine (the ratio of tea to jasmine is 1:1-1.2), Scented for 12-14 hours, sieved, the sieved broken tea is used to produce black broken tea or as raw material for tea bricks, and then dried for the third time at a temperature of 90-110, 15-30 minutes, or microwave drying 3-6 minutes, smelling jasmine flowers for ...

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Abstract

A production method of jasmine black tea comprises withering, rolling, shaping, fermentation, and scenting, and the process comprises the following steps: firstly selecting high-quality fresh tea, then performing withering, rolling, shaping, fermentation, and scenting to obtain the product. The jasmine black tea prepared by the invention maintains the characteristic of fragrant, sweet and mellow taste of black tea, and has the delicate fragrance of jasmine tea; the product has elegant appearance, good taste and fragrance, lasting infused water, a spherical and distinct shape, a dark brown andoily color, a reddish soup color, heavy and natural fragrance, and mellow and refreshing taste, can leave fragrance in teeth and mouth after drunk, has strong fragrant aftertaste, has better aftertaste after infusion for several times, and is a superfine product pursued by tea ceremony enthusiasts.

Description

technical field [0001] The invention relates to a production method of tea, in particular to a production method of jasmine black tea. Background technique [0002] The originator of black tea is in China. The earliest black tea in the world was invented by tea farmers in the Wuyi Mountain tea area of ​​Fujian, China, and it is called "Lapsang Souchong". It belongs to the fully fermented tea category, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. There are many kinds of black teas with a wide range of production areas. Keemun black tea is famous all over the world, and Gongfu black tea and Souchong black tea are fragrant everywhere. In addition, black teas from India and Sri Lanka that were introduced from China are also famous. [0003] Black tea was called "black tea" when it was crea...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 廖银龙黄荣新黄开专
Owner 廖银龙
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