Production method of fruit odor red tea

A production method and fruit-flavored technology, applied in the production field of fruit-flavored black tea, can solve the problems of the black tea being not beautiful in appearance, the taste is not pure enough, and the taste is single, so as to achieve a delicate and straight shape, a unique style, and a mellow taste. And the effect of sweet

Inactive Publication Date: 2012-07-04
QINGDAO LAOXIANG TEA PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the black tea produced by the above-mentioned process is not beautiful in appeara

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The production method of this fruit flavor type black tea, concrete steps are as follows:

[0020] A. Pick fresh tea leaves that are uniform and tidy with one bud and two leaves first unfolded to one bud and two leaves unfolded, and the leaf length is about 3 cm;

[0021] B. Withering: spread the fresh tea leaves indoors at room temperature for 16 hours; the fresh leaves lose water until the water content is about 60%. At this time, the leaves are soft and there is no sound when rubbing the leaves. They form a ball when held by hand, and it is not easy to scatter when loosened. The tender stems are constantly broken, the leaf color changes from bright green to dark green, the leaf surface loses its luster, and there is no scorched edge or tip;

[0022] C. Kneading: Use a 40-type kneading machine, with a feeding amount of 15 kg of withered leaves each time, so that the tea leaves are formed during the kneading process and the color and fragrance are improved; the kneadin...

Embodiment 2

[0028] The production method of this fruit flavor type black tea, concrete steps are as follows:

[0029] A. Pick fresh tea leaves that are uniform and tidy with one bud and two leaves first unfolded to one bud and two leaves unfolded, and the leaf length is about 3 cm;

[0030] B. Withering: spread the fresh tea leaves indoors at room temperature for 16-18 hours; the fresh leaves lose water until the water content is about 60%. At this time, the leaves are soft and there is no sound when rubbing the leaves. Hold them in balls and let go It is not easy to be scattered, the tender stems are constantly broken, the leaf color changes from bright green to dark green, the leaf surface loses luster, and there is no scorched edge or sharp phenomenon;

[0031] C. Kneading: Use a 40-type kneading machine, with a feeding amount of 20 kg of withered leaves each time, so that the tea leaves are formed during the kneading process and the color and fragrance are improved; the kneading time ...

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PUM

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Abstract

The invention discloses a production method of fruit odor red tea, which is characterized by comprising a primary processing stage and a refined processing stage, wherein the primary processing stage comprises the steps such as fresh leaves acceptance, management, withereding, thickening, rolling, fermenting and drying; and the refined processing stage comprises the steps of screening, sorting and repeated fire. Red tea which is produced through the method has unique flavor, excellent quality, tender, straight and homogenous of streak appearance, black color, strong fragrance, red and bright soup color, remarkable fruit odor, pure heavy and sweet taste and thick and smooth leaves which are bronze-colored.

Description

technical field [0001] The invention relates to a production method of black tea, in particular to a production method of fruity-flavored black tea, and belongs to the technical field of tea production. Background technique [0002] Tea production is a complex and comprehensive production technology, and the quality of tea depends on the quality of fresh leaves and processing technology. In addition to the different internal substances and aroma characteristics of tea leaves caused by the natural environment and varieties, the shape, color, and taste of tea must be solved by processing technology. Therefore, tea-making technology is also the key to ensuring the quality of tea. The invention patent application with the application number 2009101643163 discloses a processing method of Sichuan black tea, which is characterized in that: after withering and kneading, ferment the fresh tea leaves picked from a single bud or a bud and a leaf. The tea leaves are dehydrated and shap...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08
Inventor 王艳丽李洋
Owner QINGDAO LAOXIANG TEA PROD
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