Huangguanyin black tea processing technology

Abstract

The invention discloses a Huangguanyin black tea processing technology. The Huangguanyin black tea processing technology utilizes Huangguanyin which is a Tieguanyin-Huangjingui hybrid as a raw material. The Huangguanyin black tea has effects of generating body fluid and clearing heat, inducing dieresis, diminishing inflammation and killing bacteria, removing toxins, and nourishing stomach. The Huangguanyin black tea processing technology improves the existing processing technology, reduces volatilization of aromatic alcohol, geraniol, benzyl alcohol, alpha-phenethyl alcohol, cis-3-vinyl ester and methyl salicylate, and reduces harmful substances such as trans-2-hexenal. Through the Huangguanyin black tea processing technology, the Huangguanyin black tea has a good fragrance, a mellow taste and a golden color.

Description

technical field [0001] The invention relates to a method for producing and processing black tea, in particular to a processing technology for Huangguanyin black tea. Background technique [0002] During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in the fresh leaves changed greatly. The tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced. . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, and sweet and mellow taste. It is a fully fermented tea, which is refined from a series of processes such as withering, rolling, fermentation, and drying, using suitable new tea tree leaves as raw materials. [0003] At present, most black tea merchants mainly focus on the selection of tea varieties and planting grounds, but...

AI Technical Summary

Problems solved by technology

[0003] At present, most black tea merchants mainly focus on the selection of tea varieties and planting grounds, but there is not much improvement in the production process of black tea. For example, in the black tea processing process, after being kneaded by a rolling machine, the tea will be contaminated with a small amount of harmful bacteria. If an anti-virus process is carried out before fermentation, the black tea produced cannot achieve the desired effect; at the same time, in the later stage of fermentation, under the action of hydrolytic enzymes such as glycosidase, a large amount of aromatic alcohol, geraniol, benzyl alcohol, α-benzene, etc. have been accumulated. Ethanol, cis-3-vinyl alcohol fat and methyl salicylate, etc., emit fragrant and mellow gas. If the temperature in the later stage of fermentation is not lowered, not only aromatic alcohols, geraniol, benzyl alcohol and other aromatics will be volatilized too much, but also It will significantly increase harmful substances such as trans-2-vinylaldehyde, which is not conducive to human health