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Processing technology of wild black Rubus suavissmus S. Lee tea

A processing technology, red sweet tea technology, applied in the field of wild-type sweet tea black crushed tea processing process, can solve the problems of extensive processing methods, unsuitable for popularization of drinking, etc., to reduce bitterness and sweetness, reduce grassy smell, fresh taste cool effect

Inactive Publication Date: 2012-08-01
GUANGZHOU LOHAS BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, however, due to the wild state of sweet tea leaves, the traditional processing methods are relatively extensive and are not suitable for international promotion and drinking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The raw materials of tea are according to the standard of black tea: pick the clipped leaves or half-opened fresh leaves or with small buds, spread the fresh leaves on the indoor drying rack for 1 hour, then dry the tea leaves for 5 minutes; move the fresh leaves indoors and spread them to cool for 2 hours , and then use a kneading machine to knead for 20 minutes until the leaves are completely curled. After the kneaded tea leaves are chopped into about 40 meshes of broken tea by a kneading cutter, they are placed in the room for fermentation. The temperature of the fermentation room is controlled at 40°C and the relative humidity is 80- About 90%, the leaf thickness is 10cm, and the fermentation time is 120 minutes. Ferment until the tea leaves are yellowish brown, the green gas disappears, and the fruity aroma is revealed; then use a continuous dryer at 100°C to dry the tea leaves to 90% dry, and then spread them out After cooling, use an aroma enhancer to bake with ho...

Embodiment 2

[0036] The raw materials of the tea are according to the standard of black tea: one bud, one leaf to half-open fresh leaves are picked, and after the fresh leaves are aired on the indoor green rack for 1 hour, the tea leaves are dried for 20 minutes, and mixed once in the middle; the fresh leaves are moved indoors to be aired and cooled 1.5 hours; then use a kneading machine to gently knead for 30 minutes until the leaves are completely curled. After the kneaded tea leaves are chopped into about 20 meshes of broken tea by a kneading and cutting machine, they are fermented indoors, and the fermentation temperature is controlled between 35°C. The relative humidity is 90%, the thickness of the spread leaves is 15 cm, and the fermentation time is 150 minutes. Ferment until the tea leaves are yellowish brown, the green gas disappears, and the fruity aroma is revealed. Then use a dryer to dry continuously at 90°C until the tea leaves are 90% dry. After cooling in the machine, bake wi...

Embodiment 3

[0038] The raw materials of the tea are according to the standard of black tea: one bud and one leaf to pick fresh leaves from the pair of leaves. After the fresh leaves are aired on the green rack indoors for 1 hour, the tea leaves are dried for 30 minutes; the fresh leaves are moved indoors and aired for 2 hours; The kneading machine gently kneads for 35 minutes according to the light-heavy-light process until the leaves are completely curled. After the kneaded tea leaves are chopped into about 30 meshes of broken tea by the kneading and cutting machine, they are placed in the room for fermentation. The fermentation temperature is controlled at 40°C. The relative humidity is about 90%, the thickness of the spread leaves is 15 cm, and the fermentation time is 180 minutes. Ferment until the tea leaves are yellowish brown, the green gas disappears, and the fruity aroma is revealed. Then use a dryer to dry continuously at 95°C until the tea leaves are about 90% dry. , Get off the...

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Abstract

The invention relates to the technical field of tea processing, specifically to a processing technology of a wild black Rubus suavissmus S. Lee tea. The processing technology of the wild black Rubus suavissmus S. Lee tea in the invention includes tea leaf picking, spreading for cooling, rolling, rubbing and cutting, fermenting, drying, flavor distillation and other steps, improves the original processing technologies of traditional Rubus suavissmus S. Lee tea, and endows the processed Rubus suavissmus S. Lee tea with the characteristic of having certain qualities of black tea. By means of treatment by the processing technology of the invention, glycosidic aroma precursor substances in fresh leaf raw materials are fully utilized to form abundant floral aromatic substances. Meanwhile, through the processing process, tea polyphenol substances can be transformed to different degrees, thus reducing the bitter taste of tea leaves. The technology greatly reduces the green grass smell of wild Rubus suavissmus S. Lee tea, and ultimately forms black tea products with heavy flower flavor, fresh and delicious taste, bright red liquor color and other characteristics. The processing technology of the invention adds no essence and other additives, and is consistent with the tea consumption trends of safety and health, thus boasting good market prospects.

Description

[0001] technical field [0002] The invention relates to the technical field of tea processing, in particular to the processing process of wild-type sweet tea and black crushed tea. [0003] Background technique [0004] Sweet tea is widely distributed in southern my country, and different regions have different quality characteristics. Among them, Guangxi sweet tea (Rubus suavussumus S. Lee) is a deciduous shrub, purple-red when young, very sweet leaves, single leaves, alternate, papery leaves, nearly round outline, apex acuminate to tail-like, with heavy edges Serrated; flowers solitary at the apex of short branches, drooping, with 5 petals, alternate with calyx lobes, white, phoenix-ovate. Aggregate fruit is ovoid, gray-blue when young, orange-red when ripe, sweet and edible. It is mainly distributed in Liuzhou, Guilin, Wuzhou and other areas in Guangxi from 110° to 11°30' east longitude and 23° to 24° north latitude. [0005] Guangxi folk drinking sweet tea has a...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 刘化冰张凌云陈诗典
Owner GUANGZHOU LOHAS BIOLOGICAL TECH
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