Processing method of jasmine Jinjunmei black tea

A technology of jasmine gold and processing method, applied in the field of tea processing, can solve the problems of single fragrance, not strong enough fragrance, not perfect taste, etc., and achieve the effects of obvious fragrance, long fragrance and lasting charm.

Inactive Publication Date: 2014-01-15
谢大高
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the current Jinjunmei black tea product is only a single Jinjunmei black tea product, the aroma is relatively single, and the aroma is not strong enough. For those who pursue fresh taste, strong aroma and higher-end Jinjunmei flower black tea I always feel that the taste is not perfect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The production method of jasmine black tea comprises the following steps:

[0040]1. Picking, picking and processing high-quality Jinjunmei tea must meet three conditions: ① Pick from purebred Jinjunmei tea trees; ② Tea trees grow in good soil and climate environment; ③ Exquisite picking and processing techniques. Jinjunmei, also known as Hongxin Guanyin or Hongxiang Guanyin, is a shrub-type clone, middle-leaved, late-bud species, with a spreading tree posture, oblique branches, and horizontal leaves. The leaf shape is elliptical, the citrus is turned over, the saw teeth are shallow and sparse, and the leaf surface is wavy and raised, with obvious rib shape, slightly reversed to the back, the mesophyll is thick, the leaf color is dark green and shiny, the leaf base is slightly blunt, and the leaf tip is slightly concave , slightly crooked to the left, slightly drooping, and the buds are purple red, known as "red buds and crooked tail peaches". The standard for picking ...

Embodiment 2

[0052] Buy the finished Jinjunmei black tea from the market directly, and then directly use jasmine to smell the flowers. The method of scenting the flowers is to first dry the Jinjunmei black tea with hot air at a temperature of 110-130 for 15-30 minutes, or microwave drying 3-6 minutes, the first scenting of jasmine, (the volume ratio of Jinjunmei black tea and jasmine is 1:1), the scenting time is 12-16 hours, sieve, and the sieved broken tea is used to produce black broken tea Or as the raw material of tea bricks, and then dry for the second time at a temperature of 100-110 for 15-30 minutes, or microwave for 3-6 minutes, and smell jasmine for the second time, (the ratio of Jinjunmei black tea to jasmine is 1: 1~1.2), the scenting time is 12~14 hours, sieved, and the sifted broken tea is used to produce red broken tea or as a raw material for tea bricks, and then dried for the third time at a temperature of 90~110 for 15~30 minutes , or microwave drying for 3 to 6 minutes,...

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Abstract

The invention relates to a processing method of jasmine Jinjunmei black tea, which adopts the processes of withering, rolling, shaping, fermentation and scenting and comprises the following process steps: firstly, selecting high-quality fresh tea buds; then carrying out withering, rolling, shaping, fermentation and scenting to obtain the product. The jasmine Jinjunmei black tea prepared by the processing method not only keeps the characteristics of sweet fragrance and mellow taste of black tea and exquisite appearance, golden yellow and clear tea color and mellow and smooth taste of Jinjunmei black tea, but also has fragrance of jasmine; the product achieves the effects of exquisite appearance, both excellent taste and fragrance, making duration, bloom color, golden yellow and clear liquor color, full-bodied and natural fragrance, full-bodied and delicious taste, fragrance staying on cheek teeth after drinking, fragrant aftertaste and better aftertaste after repeated making.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of jasmine Jinjunmei black tea. Background technique [0002] The originator of black tea is in China. The earliest black tea in the world was invented by tea farmers in the Wuyi Mountain tea area of ​​Fujian, China, and it is called "Lapsang Souchong". It belongs to the fully fermented tea category, which is refined from the buds and leaves of tea trees through typical processes such as withering, rolling (cutting), fermentation, and drying. Because of its dry tea color and the brewed tea soup is mainly red, it is named black tea. There are many kinds of black teas with a wide range of production areas. Keemun black tea is famous all over the world, and Gongfu black tea and Souchong black tea are fragrant everywhere. In addition, black teas from India and Sri Lanka that were introduced from China are also famous. [0003] Black tea was called "black tea" when i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 谢大高谢宏华谢慧叶
Owner 谢大高
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