Processing method for special floral sweet black tea

A processing method and flower fragrance technology, which is applied in the field of food processing, can solve the problems of thin taste of finished tea, long-lasting aroma and high price of finished tea, and achieve the effect of mellow taste, less overweight and affordable price

Active Publication Date: 2013-12-04
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In fact, the raw materials used in this kind of products are too tender, and the technology is too focused on appearance, resulting in endoplasmic defects such as the taste of the finished tea is thin, and the aroma is not long-lasting. It also brings high raw material costs and picking costs, making this kind of finished tea The price of tea is too high for ordinary people to afford

Method used

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  • Processing method for special floral sweet black tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The raw materials of fresh leaves used are: 50kg of tea fresh leaves whose variety is Cuifeng and whose tenderness is 1 bud 1 leaf-bud 2 leaves.

[0017] The specific implementation is as follows:

[0018] (1) Choose a sunny time period from 7:00 am to 10:00 pm or from 3:00 pm to 6:00 pm, and place the fresh leaves in the sun for drying. The method is to move the fresh leaves to the withering room after drying for 20-30 minutes (Environmental temperature and humidity adjustment is carried out through the Tanqing air-handling unit produced by Yuyao Yaojiangyuan Tea Machine Co., Ltd.; 22°C-24°C / RH80-90%) to wither for 30 minutes, and then put it in the sun for 20-30 minutes. Then move to a cool place to wither, and repeat this 3-4 times until the moisture content of the fresh leaves is about 68-70%.

[0019] (2) Put the sun-dried green leaves treated in step 1 into the green shaking machine (6CWY-85 green shaking machine produced by Fujian Jiayou Machinery Co., Ltd.) for...

Embodiment 2

[0025] The raw materials of fresh leaves used are: 50kg of fresh tea leaves whose variety is Cuifeng and whose tenderness is mainly 1 bud and 3 leaves.

[0026] The specific implementation is as follows:

[0027] 1. Choose a sunny time period from 7:00 am to 10:00 pm or from 3:00 pm to 6:00 pm, and place the fresh leaves in the sun for drying. The method is to dry the leaves for 20-30 minutes and then move the fresh leaves to the withering room ( Adjust the ambient temperature and humidity through the air-handling unit produced by Yuyao Yaojiangyuan Tea Machine Co., Ltd.; 22°C-24°C / RH80-90%) to wither for 30 minutes, then place it in the sun for 20-30 minutes, and then Move to a cool place to wither, and repeat this 3-4 times until the moisture content of the fresh leaves is about 68%.

[0028] 2. Put the sun-dried green leaves processed in step 1 into a green shaking machine (6CWY-85 type green shaking machine produced by Fujian Jiayou Machinery Co., Ltd.) for green shaking...

Embodiment 3

[0034] The black tea processed by the method of the present invention and the traditional method are compared, and the sensory evaluation results of the prepared tea products are shown in Table 1. It can be seen from Table 1 that the sweet-flavored black tea product has a mellow mouthfeel, a sweet and floral aroma, and a bright red soup color, which is significantly improved compared with the traditional black tea flavor quality, indicating that the product processed by this method is better in aroma and mouthfeel In traditional black tea.

[0035]

[0036] Bar black tea process: the ground naturally withers - kneading - fermentation - initial drying - re-drying until fully dry.

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Abstract

The invention provides a processing method for special floral sweet black tea. Starting from fresh leaf raw material with specific tenderness, steps of sunning, green leaf rocking, withering by facilities and the like are adopted, and a novel floral sweet black tea product is obtained after introducing oxygen for fermentation and drying. According to the invention, at the aim of achieving good taste, good smell and affordability of the tea product, the traditional technology is improved and optimized, special process is blended into general processing process, emphasis on beautiful appearance of black tea is reduced to a certain extent, the superiorities of inner flavor and performance-price ratio are lifted, and the high-quality black tea with concentrated flavor mellow and light floral odor in sweet, which is low in cost, is provided for consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to tea processing technology, in particular to a processing method of characteristic sweet floral black tea. Background technique [0002] Tea is a healthy drink. With the continuous improvement of people's living standards and consumption concepts, whether the aroma and taste of tea are excellent or not will become the primary condition for consumers to choose tea. Since the 1990s, with the rise and rapid development of the famous tea industry, the "shape" in the traditional tea quality evaluation indicators "color, aroma, taste, and shape" has become more and more important. The weight index in the index reached 30%. It is precisely because of the guidance of market consumption and the stimulation of economic benefits that traditional tea products gradually tend to pursue beautiful appearance and bright color, ignoring the requirements of tea as a traditional hobby drink i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 袁海波江用文尹军峰邓余良许勇泉陈根生汪芳
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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