A kind of processing method of golden camellia black tea

A processing method and technology for camellia tea, applied in the processing field of golden camellia black tea, can solve the problems of inconspicuous aroma of golden camellia products, not bright red color of the soup, not suitable for golden camellia black tea, etc. , the effect of floral fragrance is obvious

Inactive Publication Date: 2016-01-27
GUANGXI FUXIN SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above existing black tea and oolong tea preparation methods, such as being used to prepare Camellia japonica products, have shortcomings such as inconspicuous aroma, poor taste and mouthfeel, and not bright red and bright soup color, so they are not suitable for the production of Camellia japonica black tea.

Method used

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  • A kind of processing method of golden camellia black tea

Examples

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Comparison scheme
Effect test

Embodiment 1

[0030] Pick 30kg of fresh leaves of Camellia japonica that have just changed from purple to green, and dry them for 30 minutes to make the fresh leaves lose 5% of their water, and then spread them to cool and move them to an air-conditioned room for greening. The temperature in the air-conditioned room is controlled at 20°C, and the relative humidity in the air-conditioned room is 80%; the green is shaken three times at a speed of 10r / min, and the interval between each shaking is 2.0h. After the greening is completed, the tea leaves can be cut into sections after revealing the fragrance of flowers, and each section has a length of 2 to 3 cm. The cut tea leaves can be withered, and the water content of the tea leaves after withering is 65% for rolling. Kneading method: empty kneading for 15 minutes, followed by light pressure for 8 minutes, further pressure for 10 minutes, and finally loose pressure for 8 minutes, deblocking to obtain coarse tea leaves. The crude tea leaves we...

Embodiment 2

[0033] Pick 80kg of fresh leaves of Camellia japonica that have just changed from purple to green, and dry them for 30 minutes to make the fresh leaves lose 4% of their water, and then spread them to cool and move them to an air-conditioned room for greening. The temperature in the air-conditioned room is controlled at 24°C, and the relative humidity in the air-conditioned room is 85%; the green is shaken 4 times at a speed of 6r / min, and the interval between each shaking is 0.5h. After the greening is completed, the tea leaves can be cut into sections after revealing the fragrance of flowers, and each section has a length of 2 to 3 cm. The cut tea leaves can be withered, and the water content of the tea leaves after withering is 55% for rolling. Kneading method: empty kneading for 20 minutes, followed by light pressure for 6 minutes, further pressure for 9 minutes, and finally loose pressure for 4 minutes, and deblocking to obtain coarse tea leaves. The crude tea leaves were...

Embodiment 3

[0036]Pick 60kg of fresh leaves of Camellia japonica that have just changed from purple to green, and dry them for 30 minutes to make the fresh leaves lose 3% of their water, and then spread them to cool and move them to an air-conditioned room for greening. The temperature in the air-conditioned room is controlled at 25°C, and the relative humidity in the air-conditioned room is 83%; the green is shaken three times at a speed of 7r / min, and the interval between each shaking is 1.5h. After the greening is completed, the tea leaves can be cut into sections after revealing the fragrance of flowers, and each section has a length of 2 to 3 cm. The tea leaves that have been cut into sections can be withered, and the water content of the tea leaves after withering is 50% for rolling. Kneading method: empty kneading for 10 minutes, followed by light pressure for 3 minutes, further pressure for 8 minutes, and finally loose pressure for 5 minutes, deblocking to obtain coarse tea leaves...

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Abstract

The invention relates to a process for processing black tea of golden camellia. The processing process comprises the steps of (1) picking, wherein fresh leaves of the golden camellia, which just change from purple to green, are picked; (2) sunning, wherein the water loss of fresh leaves reach 3-8% through sunning treatment; (3) shaking and rocking, wherein leaves are subjected to shaking treatment in an air-conditioning room, and rocking is conducted twice to five times; (4) withering, wherein tea leaves are cut into sections and withered, and the water content in tea leaves after withering is within a range of 55%-65%; (5) rolling, wherein the rolling procedure comprises vacuum rolling, slight pressing, compressing, loosening and deblocking; (6) fermenting, wherein fermentation is conducted for 8-10 hours at a temperature within a range of 24-25 DEG C; (7) removing water, wherein microwave water-removing is conducted for 2-7min at a temperature within a range of 100-110 DEG C; and (8) drying, wherein drying is conducted in a perfuming machine to obtain the black tea of the golden camellia. According to the process for processing the black tea of the golden camellia, the black tea of the golden camellia has the fragrance of flowers, the fragrance is evident, the liquor color is red, the taste is mellow, fresh and sweet, and the quality is unique.

Description

technical field [0001] The invention relates to a processing method of golden camellia black tea. Background technique [0002] Camellia Camellia is an ancient plant, extremely rare, and its distribution is extremely narrow. 90% of the wild Camellia camellia in the world is only distributed in the Lanshan branch of Shiwanda Mountain, Fangchenggang City, Guangxi, my country. It grows below 700 meters above sea level, and at an altitude of 200 meters. The range between ~500 m is more common, and the lower limit of the vertical distribution is about 20 m above sea level. Camellia japonica is an evergreen shrub or small tree, 2~6m high, the bark is off-white, smooth, and the leaves are alternate, broadly lanceolate to oblong. Flowers solitary in leaf axils or near terminal, golden yellow, cup-shaped, pot-shaped or bowl-shaped when open, 3-3.5cm in diameter; 9-11 petals, broadly ovate to obovate or oblong, fleshy, with Waxy luster; flowering period from November to next March. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 陆雄伟杨继住刘志新黄红
Owner GUANGXI FUXIN SCI & TECH
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