Production method of sweet osmanthus scented black tea

Abstract

The invention relates to a production method of sweet osmanthus scented black tea, which comprises the steps of scenting, cooling, baking, holding out of scented flower and re-baking. In the step of scenting, the weight ratio of tea base and sweet osmanthus is (3.5:1)-(5:1); the baking step refers to that the cooled tea pile is dried at the temperature of 90-100 DEG C till the water content is equal to or less than 7wt%; the re-baking step refers to that the tea base subjected to the operation of holding out of scented flower is dried at the temperature of 70-80 DEG C till the water content is equal to or less than 5wt%. Compared with the prior art, the production method has the following benefits: the process is simple, the production cost is low, the production efficiency is high, the produced product has full-bodied fleur and tea aroma, the aroma preservation time is more than two times of that of the conventional product, and meanwhile, the quality and finished product ratio of the tea are also ensured.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a production method of sweet-scented osmanthus black tea. Background technique [0002] Osmanthus black tea is made by using black tea as tea base and sweet-scented osmanthus as raw material through scenting process. The scenting method of existing sweet-scented osmanthus black tea generally comprises the following steps: 1, scenting flowers: tea base and sweet-scented osmanthus are mixed evenly according to a certain ratio, piled up; Pile up to dissipate heat and cool down, and then close the pile to continue scenting; 3. Flowering: use sieving to separate the flower dregs from the tea base. If the amount of flowers is very small (in terms of weight ratio, sweet-scented osmanthus: tea base<1:5), then this step can be omitted; 4. Baking: dry the scented base to a water content of ≤ 8% to obtain osmanthus black tea. [0003] The osmanthus black tea produced according t...

AI Technical Summary

Problems solved by technology

In order to enhance the aroma of the product, people increase this ratio to 1:3 or even higher. Although this achieves the purpose of enhancing the aroma, it is also easy to cause the original aroma of black tea to be diluted or even covered by the fragrance of flowers. It is difficult to obtain the general recognition of the market if the true taste is acquired, and the fragrance retention time is basically not improved. A large amount of sweet-scented osmanthus also leads to increased production costs, increased production waste, and prolonged flowering time.

[0006] As can be seen from the above analysis, the existing improvement measures cannot well solve the problem that the fragrance of osmanthus black tea is not strong enough and the retention time of fragrance is short.