Processing method of floral aroma type black tea

A processing method and a flower-flavor technology, applied in the processing field of floral-flavor black tea, can solve the problems of tea shape, color, soup color, aroma, poor taste, monotonous black tea processing technology, poor taste and aroma, etc. The effect of excessive cell fragmentation rate, shortening of processing time, and shortening of kneading time

Inactive Publication Date: 2015-04-01
YIBIN CHUANHONG TEA IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But the processing method of existing floral-scented black tea all exists following deficiency: the black tea processing technology is monotonous, and the made tea appearance, color and luster, soup look, fragrance, taste are not good, especially Sichuan black tea taste, the present situation that fragrance is not good is even worse. to stand out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of flower-flavored black tea, processing technology: fresh leaves—natural withering indoors—sunlight withering—warming and shaking—drying greens—kneading—fermentation—heating strips—shaping—drying.

[0031] The fresh leaves are single buds or one bud and one leaf, and the rainwater leaves and impurities are removed.

[0032] The indoor natural withering: carried out on the workshop spreader tank, the pile thickness is about 10cm, every m 2 The weight of the leaves is 10Kg, and the time for spreading is 9 hours. During this period, the product is shaken, once every three hours, to make the water loss evenly, until the water loss of fresh leaves reaches 65~75%.

[0033] The solar withering: the raw materials after indoor natural withering are placed in clean bamboo strips without odor impurities, spread out with a thickness of 2-5cm, placed in the sun for 15-30min, and put back when the leaf temperature rises to 35-40°C Let it cool naturally in a cool...

Embodiment 2

[0042] A method for processing flower-flavored black tea, comprising the following steps: fresh leaves, natural withering indoors, withering in the sun, warming and shaking greens, drying greens, rolling, fermenting, heating strips, shaping, and drying.

[0043] The indoor natural withering is: pile thickness is 8cm, every m 2 The weight of the leaves is 8Kg, and the time for spreading is 8 hours. During this period, the products are turned and shaken once every three hours, until the water loss of fresh leaves reaches 65%.

[0044] The solar withering is: the raw materials after natural indoor withering are spread out with a thickness of 2cm, placed in the sun for 15 minutes, and when the leaf temperature rises to 35°C, they are taken back and placed in a cool and dry room to cool naturally for 25 minutes, and this process is repeated until Withered leaves and green grass disappear, until the fragrance of flowers is strong.

[0045] The described warming shake green is: carr...

Embodiment 3

[0054] A method for processing flower-flavored black tea, comprising the following steps: fresh leaves, natural withering indoors, withering in the sun, warming and shaking greens, drying greens, rolling, fermenting, heating strips, shaping, and drying.

[0055] The indoor natural withering is: pile thickness is 12cm, every m 2 The weight of the leaves is 12Kg, and the time for spreading is 10 hours. During this period, the products are turned and shaken once every three hours until the fresh leaves lose 75% of their water.

[0056] The solar withering is as follows: the raw materials after natural withering indoors are spread to a thickness of 5 cm, placed in the sun for 30 minutes, and when the leaf temperature rises to 40°C, they are taken back and placed in a cool and dry room to cool naturally for 40 minutes, and this process is repeated 5 times , until the withered leaves and green grass disappear, and the fragrance of flowers is strong.

[0057] The described warming s...

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PUM

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Abstract

The invention discloses a processing method of floral aroma type black tea. The processing method comprises the following process steps: selecting fresh leaves, performing indoor natural withering, withering with sunlight, heating and rocking, airing, rolling, fermenting, heating and tidying tea strips, shaping and drying. The processing method disclosed by the invention performs adjustment and improvement on a traditional black tea production process, and the prepared tea has flat, smooth, upright and beautiful shape and also has the advantages of bright yellow-red color, clear soup color, clear yellow-red color, sweet and pure aroma, slight flower fragrance, sweet, mellow and smooth taste, sweet after-taste, effect of promoting fluid production, red and green tea residue color and appearance of green leaves rimmed with red edges.

Description

technical field [0001] The invention relates to a method for processing flower-flavored black tea, which belongs to the technical field of black tea processing. Background technique [0002] Black tea is a rising star among the six major teas. Lapsang Souchong is a kind of tea in black tea. It is the ancestor of black tea and a famous tea in my country. It has a very long history. The history of Lapsang Souchong can be Dating back to the second half of the 18th century, it was first created in the Tongmu area of ​​Chong'an County, Fujian Province, which is now the Wuyi Mountain area of ​​Fujian Province. Since its production, Lapsang Souchong has been welcomed by people. Sichuan is a well-known tea-producing province in China, with a huge output of green tea and various types, such as Zhuyeqing, Xueya, Ganlu, Huangya, Biluochun, Maojian, Maofeng and so on. Sichuan black tea began in the 1950s, and Sichuan black tea has achieved many brilliant achievements in history. Howev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
Inventor 陈岗张建波权鹏李湘成陈丰君练学燕何小红贾彦东
Owner YIBIN CHUANHONG TEA IND GRP
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