Method for machining flower-fragrance black tea in low-temperature compounding mode

A compound and floral fragrance technology, which is applied in the field of tea processing, can solve the problems of insufficient fragrance of finished tea, green taste of finished tea, and affecting tea quality, so as to avoid sourness of the product, fresh and mellow taste, and improve aroma and taste quality effect

Active Publication Date: 2014-04-30
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of black tea has been improved by adopting a new variety of high-fragrance oolong tea, but there are still some key problems that need to be further solved, such as only withering without shaking green, and the aroma of the finished tea is not strong enough; using oolong tea for greening technology, using shaking green during the withering process , the maturity of fresh leaves is low, and the young leaves are damaged during the shaking process, which is easy to cause dead green phenomenon; low-temperature drying technology, the finished tea tastes green, which affects the quality of tea

Method used

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  • Method for machining flower-fragrance black tea in low-temperature compounding mode
  • Method for machining flower-fragrance black tea in low-temperature compounding mode
  • Method for machining flower-fragrance black tea in low-temperature compounding mode

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Embodiment 1

[0029] A method for low-temperature compound processing of flower-flavored black tea, comprising the following steps: picking fresh leaves of high-flavor oolong varieties, cooling, cold greening, kneading, low-temperature and high-humidity fermentation, drying, sorting, and aromatizing to obtain finished tea; Wherein the step of cold greening is specifically: move the cooled tea leaves into the environment where the temperature is controlled at 22 ± 1°C and the relative humidity is 70%-75% to make green, lightly shake, thinly spread, and cool for a long time; the steps Low-temperature and high-humidity fermentation is specifically as follows: the rolled leaves obtained after rolling the tea leaves are moved into the fermentation room where the ambient temperature is controlled at 22±1°C and the relative humidity is above 95%, and the rolled leaves are evenly spread on the water sieve with a thickness of 1-1.5cm , fermented until the leaf green gas disappears after kneading, and...

Embodiment 2

[0031] In a method for low-temperature complex processing of floral-scented black tea, the method specifically comprises the following steps:

[0032] (1) Picking fresh leaves of Jinguanyin: picking 1 bud and 2-3 leaves of Jinguanyin;

[0033] (2) Cooling: spread the fresh leaves evenly and thinly on the water sieve to cool the green leaves;

[0034] (3) Cold greening: move the cool green leaves obtained in step (2) into an air-conditioned room with an ambient temperature controlled at 21°C and a relative humidity of 70% for greening. When the leaf weight loss rate reaches about 15%, perform the first shaking for 1 minute; when the weight loss rate reaches about 30%, perform the second shaking for 2 minutes; when the weight loss rate reaches about 40%, perform the third shaking , time 3 minutes; when the weight of the cool green leaves is reduced to about 45%, the green leaves must be made after the greening is completed;

[0035] (4) Kneading: Put the green leaves obtained ...

Embodiment 3

[0043] In a method for low-temperature complex processing of floral-scented black tea, the method specifically comprises the following steps:

[0044] (1) Picking fresh leaves of Jinguanyin: picking 1 bud and 2-3 leaves of Jinguanyin;

[0045] (2) Cooling: spread the fresh leaves evenly and thinly on the water sieve to cool the green leaves;

[0046](3) Cold greening: move the cool green leaves obtained in step (2) into an air-conditioned environment with a temperature controlled at 23°C and a relative humidity of 75% to make green in a green room. Shake gently, spread thinly, and keep cool for a long time, as cool green leaves When the weight loss rate reaches about 15%, perform the first shaking for 2 minutes; when the weight loss rate reaches about 30%, perform the second shaking for 3 minutes; when the weight loss rate reaches about 40%, perform the third shaking, The time is 5 minutes; when the weight of the cool green leaves is reduced to about 45%, the green leaves mus...

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Abstract

The invention relates to a method for machining tea, and in particular relates to a method for machining flower-fragrance black tea in a low-temperature compounding mode. The method comprises the following steps: spreading to cool high-fragrance type oolong tea with two to three fresh leaves on one bud as a raw material, finely manipulating the green tea leaves, kneading, thinly spreading, fermenting at high temperature and low humidity, and drying so as to obtain coarse tea; appropriately selecting to remove peduncles and pieces, highlighting the fragrance and thus accomplishing the machining. According to the flower-fragrance black tea machined by using the method, the weight loss of the green leaves in the machining process can be controlled, and the machining time is shortened, particularly under poor weather conditions; fragrant substances such as flower and fruit fragrance of alcohols, alkenes, esters and ketones are added, and the content of benzyl cyanide with pungent odor, indole and main fragrant substances, namely, nerolidol, in oolong tea, are increased, so that the fragrance and the taste quality of the tea are improved, and then the quality of the black tea is improved. Sensory evaluation on the finished tea shows that the finished tea is fat, strong, compact, black and tender in appearance, tea tips are visible, the fragrance is strong and heavy, the fragrance of flower and fruit appears, the taste is fresh and mellow, the bottom of a cup has the flower fragrance, and the quality is superior to that of black tea manufactured by using the conventional method.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a method for low-temperature compound processing of floral black tea. Background technique [0002] In recent years, with the popularization of high-flavor oolong tea varieties such as Jinguanyin, Huangguanyin, Golden Peony, and Yellow Rose, they have been processed into black tea products to improve the aroma of black tea, improve the quality of black tea, and make floral black tea a market hotspots. [0003] The traditional Gongfu black tea processing process includes fresh leaf picking, withering, rolling, high-temperature and high-humidity fermentation, initial baking, re-baking, sorting, and baking. The quality of black tea has been improved by adopting a new variety of high-fragrance oolong tea, but there are still some key problems that need to be further solved, such as only withering without shaking green, and the aroma of the finished tea is not strong enough; using oolong te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈泉宾陈林王振康邬龄盛黄云玲王香艳
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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