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A method for processing orchid-flavored black tea with summer and autumn tea fresh leaves

A technology for fresh tea leaves and orchids, which is applied in the processing field of black tea with smooth and mellow taste, can solve problems such as waste of raw materials for summer and autumn tea, and achieve the effects of good economic benefit, convenient operation and low processing cost.

Inactive Publication Date: 2015-09-09
向前 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is to provide a method for processing orchid-flavored black tea with the fresh leaves of summer and autumn teas in view of the above-mentioned pressures faced by existing black teas and the shortage of product quality, and to dry the fresh leaves of summer and autumn teas before fermentation The three processes of green, cool green and shaken green make black tea stimulate the quality components of fresh tea leaves and the enzyme activity of related endogenous enzymes under certain processing conditions to form unique orchid aroma substances, so as to improve the aroma quality of black tea and This solves the problem that most of the raw materials of summer and autumn tea are wasted, and provides support for improving the quality and efficiency of black tea products

Method used

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  • A method for processing orchid-flavored black tea with summer and autumn tea fresh leaves

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Embodiment 1

[0029] The summer one-bud three-leaf tea fresh leaves of the Taoyuan big-leaf tea tree variety are selected as raw materials.

[0030]Put the fresh leaves of one-bud three-leaf tea from Taoyuan Daye in summer on an outdoor disc, and dry them for 25 minutes under natural climate conditions with a relative humidity of 68%, an ambient temperature of 28.5°C, and good ventilation without direct sunlight. The thickness is 1.5cm, and it is flipped twice during the period. Dry until the leaves lose their luster, and when the leaves are soft and fragrant, move them indoors and place them in a cool place for 70 minutes. The room temperature is controlled at 25°C and the relative humidity is 85%. Proper ventilation should be taken to keep the air fresh during the period. Shake the above-mentioned cool green leaves with Jinhuo JH-6CYQT-85 tea shaker for three times, the first time at 55 rpm, shake for 3 minutes, and spread for 25 minutes; for the second time, 120 rpm, shake for 3 minutes,...

Embodiment 2

[0031] The autumn one-bud and two-leaf fresh leaves of the purple bud bergamot tea tree variety are selected as raw materials.

[0032] Put the fresh leaves of the autumn one-bud two-leaf tea of ​​the purple bud bergamot variety on an outdoor disc, and dry them for 30 minutes under natural climate conditions with a relative humidity of 60% and an ambient temperature of 35°C. When drying green leaves, it is required to be well ventilated and avoid direct sunlight. The thickness of the leaves should be 1 cm. Generally, the green leaves should not overlap each other, and they should be turned twice during the drying process. When the leaves lose their luster in the sun, and the leaves are soft and fragrant, move them indoors for cooling. Place the above-mentioned fresh leaves after sun-drying in a cool place indoors for 40 minutes. The room temperature is controlled at 20° C. and the relative humidity is 70%. Proper ventilation should be noted to keep the air fresh. Shake the ab...

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Abstract

The invention discloses a method for processing orchid-odor-type black tea from fresh summer-autumn tea leaves. The method is a method which comprises the processes of sunning, cooling, rocking, initial-rolling, fermenting, initial-drying, re-rolling, re-drying and the like based on the processes of withering, rolling, fermenting, initial-drying, re-drying and the like in the preparation of existing black tea and integrated with a orchid odor type forming technology, wherein fresh tea leaves in summer or autumn are used as raw materials. In order to solve current situations such as low utilization rate, relatively poor quality and not-special fragrance of the fresh tea leaves in summer and autumn, the black tea prepared by adopting the method disclosed by the invention has quality characteristics of tight strip cable, black bloom color and luster, reddish-yellow and bright liquor color after being brewed, refreshing and slippery taste, lasting in orchid fragrance, and the like. By using the process, not only is the interior quality of the black tea excellent, the fragrance of the black tea special, but also a problem that resources of the fresh tea leaves in summer and autumn are wasted is relieved radically.

Description

technical field [0001] The invention relates to a method for processing orchid-flavored black tea with fresh leaves of summer and autumn tea, in particular to a method for changing the traditional black tea processing technology and adding processes such as sun-dried green, cool green, and shaken green to change the aroma of traditional black tea from sweet to orchid It is a processing method that improves the bitterness and astringency of summer and autumn tea and makes black tea taste smooth and mellow. Background technique [0002] At present, my country's tea export has continuously hit a record high. 70% of the exported tea is green tea, followed by special tea such as oolong tea, Pu'er tea, black tea, etc. The export of black tea is showing a recovery growth. Although it has increased, it is far from green tea and special tea. Far. Although black tea is an international tea product, it is not the main export of my country's tea. Due to climate reasons, India, Sri Lank...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 肖文军向前邓燕莉向宇飞饶金龙田杰龚志华
Owner 向前