Flower fragrance type black tea processing technology

A processing technology and flower-flavored technology, which is applied in the processing technology field of floral-flavored black tea, can solve the problems of losing the value of high-end famous green tea and the waste of Anji white tea, etc., and achieve the effects of low production cost, resource saving, and simple and easy process

Active Publication Date: 2013-12-11
JURONG RONGBEI TEA CULTURE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the tea trees turn green in summer and autumn, the value of making high-grade and famous green

Method used

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  • Flower fragrance type black tea processing technology
  • Flower fragrance type black tea processing technology
  • Flower fragrance type black tea processing technology

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

[0019] In this example, headspace solid-phase microextraction (HS-SPME) and gas-mass spectrometry (GC-MS) technologies are used to analyze and identify the main aroma components of the product of the present invention, in order to further determine the material basis of the tea aroma of the present invention

[0020] 1. Experimental method

[0021] Place 10.0g of tea sample in a 500mL extraction flask, add 100mL of boiling water, heat in a water bath at 50°C to allow the aroma substances in the container to reach equilibrium, insert the extraction head for 80 minutes after 5 minutes, and analyze by GC-MS after completion.

[0022] GC conditions: HP-5MS elastic quartz capillary column (30m×0.25mm ID×0.25μm film thickness); the temperature of the injection port is 230℃; after the sample is injected, it is desorbed at 230℃ for 5 minutes. MS conditions: ionization mode is EI; ion source temperature is 230℃; electron energy is 70eV; scanning range: 50~650amu; carrier ga...

Example Embodiment

[0032] Example 2

[0033] Pick Anji white tea summer and autumn tea fresh leaves; the standard for picking fresh leaves is 1 bud and 2 leaves; put the fresh leaves indoors and spread them at 15℃ for heat dissipation. The thickness of the spread leaves is 5cm, and the spreading degree is when the leaf temperature drops Indoor temperature; dry the treated fresh leaves thinly, the leaf thickness is less than or equal to 1cm, the drying temperature is 22℃, and the drying time is 20min; after drying the dried green leaves to 15℃, use the shaker Shake the green twice; shake the green twice: the first time, the cage is rotated for 10 revolutions, until the green odor of tea is revealed, and then the tea stall is left to stand for 90 minutes until the leaf quality and green odor disappear; the second time, the cage is shaken Turn for 20 revolutions until the green odor of the tea is revealed again, and then let the tea stand stand for 90 minutes until the green odor disappears and the fl...

Example Embodiment

[0034] Example 3

[0035] Pick Anji white tea summer and autumn tea fresh leaves; the standard for picking fresh leaves is 1 bud and 2 leaves; put the fresh leaves indoors and spread them to dissipate heat at a temperature of 20℃. The thickness of the spread leaves is 8cm, and the spreading degree is that the leaf temperature drops to Indoor temperature; dry the treated fresh leaves thinly, the leaf thickness is less than or equal to 1cm, the drying temperature is 25℃, and the drying time is 40min; after drying the dried green leaves to 20℃, use a shaker Shake the green twice; shake the green twice; the first time, turn the cage for 15 revolutions until the green smell of tea is revealed, and then let the tea stand stand for 100 minutes until the leaf quality and green smell disappear; the second time, shake the cage Turn 25 revolutions until the green odor of the tea is revealed again, and then let the tea stand stand for 100 minutes until the green odor disappears and the flora...

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Abstract

The present invention discloses a flower fragrance type black tea processing technology, which is characterized by comprising: (1) picking fresh leaves; (2) carrying out spreading-drying, and storing green leaf; (3) drying the green leaf in the sun; (4) carrying out slight green-making; (5) rolling; (6) fermenting; and (7) drying. According to the present invention, the tea processed and produced by using the method has characteristics of juicy and curl shape, silver green color, rich flower fragrance, lasting aroma, and tender green, transparent and bright tea soup, and black tea aroma with flower fragrance and rich and cool taste are formed; the prepared finished product black tea has characteristics of melodious aroma having fresh flower fragrance, and rich and cool taste having sweet; no exogenous substance is added, and the pure physical way is adopted to make tea produce flower fragrance; the originally discarded fresh leaf raw material of the summer-autumn tea is re-used so as to save resources and produce economic benefits and social benefits; and the process is simple and easy to perform, and the production cost is low.

Description

technical field [0001] The invention relates to a processing technology of tea, in particular to a processing technology of flower-flavored black tea. Background technique [0002] Anji Baicha (White Leaf Tea) is a rare and mutated tea species belonging to "low temperature sensitive" tea trees. When tea leaves germinate in spring, due to the lack of chlorophyll, the buds are white. During this period, the total amount of free amino acids is just opposite to the content of chlorophyll, up to 2-3 times that of other teas in the same period, but the tea polyphenols are far lower than other varieties. With the increase of temperature, the leaf color returned to full green, but the ratio of phenol to ammonia was still better than that of other tea tree varieties. The famous and high-quality green tea processed from the fresh leaves of Anji white tea albino period is favored by the market because of its fresh taste, unique flavor and high ornamental value. However, after the te...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12
Inventor 王灿
Owner JURONG RONGBEI TEA CULTURE CO LTD
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