Method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn

A technology for fresh tea leaves and sweet-scented osmanthus, which is applied in the field of processing sweet-scented sweet-scented sweet-scented tea with fresh leaves of summer and autumn tea, can solve the problems of blocking the export of black tea, waste of resources and the like, and achieve the effects of prominent sweet-scented sweet-scented tea, low processing cost and convenient operation.

Active Publication Date: 2016-06-08
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0009] The technical problem to be solved by the present invention is to provide a method for processing sweet-scented osmanthus scented black tea by utilizing the fresh leaves of summer and autumn tea in view of the pressure faced by the above-mentioned existing summer and autumn tea resources being wasted and the quality of black tea products in my country. Increase the process of adding osmanthus water extract concentrate, add natural osmanthus essential oil and fix the frag

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  • Method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn

Examples

Experimental program
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Effect test

Embodiment 1

[0033] The summer one-bud three-leaf tea fresh leaves of the tea tree variety Taoyuan Daye are selected as raw materials.

[0034] Preparation of natural osmanthus essential oil: using dried osmanthus flowers as raw materials, using HA121-50-05 supercritical CO 2 The extraction equipment extracts dried sweet-scented osmanthus flowers under the process conditions of extraction temperature 35°C, extraction pressure 35Mpa, separation temperature 45°C, and separation time 50 minutes to obtain the product.

[0035] Osmanthus fragrans water extract concentrated solution preparation: with above-mentioned supercritical CO 2 The osmanthus fragrans residue after the natural osmanthus fragrans essential oil was obtained by extraction technology was used as the raw material, and pure water was used as the extraction solvent. According to the ratio of 1g osmanthus fragrans residue to 15ml pure water, pure water was added to the osmanthus fragrans residue and extracted at 80°C for 45min, an...

Embodiment 2

[0039] The autumn one-bud and two-leaf fresh leaves of the tea tree varieties Zheng and Dabai are selected as raw materials.

[0040] Preparation of natural osmanthus essential oil: using dried osmanthus flowers as raw materials, using HA121-50-05 supercritical CO 2 The extraction equipment extracts dried sweet-scented osmanthus flowers under the process conditions of extraction temperature 30°C, extraction pressure 30Mpa, separation temperature 40°C, and separation time 55min to obtain the product.

[0041] Osmanthus fragrans water extract concentrated solution preparation: with above-mentioned supercritical CO 2 The osmanthus fragrans residue after the natural osmanthus fragrans essential oil is obtained by extraction technology is used as raw material, and pure water is used as the extraction solvent. According to the ratio of 1g osmanthus fragrans residue to 14ml pure water, pure water is added to the osmanthus fragrans residue and extracted at 75°C for 50min, and the extr...

Embodiment 3

[0045] The autumn one-bud three-leaf tea leaves of the tea tree variety Fuyun No. 6 are selected as raw materials.

[0046] Preparation of natural osmanthus essential oil: using dried osmanthus flowers as raw materials, using HA121-50-05 supercritical CO 2 The extraction equipment extracts dried sweet-scented osmanthus flowers under the process conditions of extraction temperature 40°C, extraction pressure 40Mpa, separation temperature 50°C, and separation time 45min to obtain the product.

[0047] Osmanthus fragrans water extract concentrated solution preparation: with above-mentioned supercritical CO 2 The osmanthus fragrans residue after the natural osmanthus fragrans essential oil is obtained by extraction technology is used as raw material, and pure water is used as the extraction solvent. According to the ratio of 1g osmanthus fragrans residue to 16ml pure water, pure water is added to the osmanthus fragrans residue and extracted at 85°C for 40min, and the extract is sub...

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Abstract

The invention provides a method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn. On the basis of existing black tea preparation processes of withering, rolling, fermenting, initial drying, composite drying and the like, with the fresh tea leaves suitable for preparing the black tea in summer and autumn as raw materials, the black tea with the osmanthus fragrance is prepared by the techniques of fresh tea leaves withering, osmanthus water-extract concentrated solution adding, rolling, fermenting, initial drying, composite drying, natural osmanthus essential oil addition, fragrance fixation and the like through a technology of adding the osmanthus fragrance and a flavor extract. Aiming at the disadvantages of low utilization rate of fresh tea leaves in summer and autumn, relatively poor quality, indistinctive taste and fragrance and the like, the processing technology is improved; and the prepared black tea has the quality advantages of tight and slender strips, black color and luster, orange red and bright soup after being brewed, smooth taste and long osmanthus fragrance. By the processing method, the black tea is excellent in interior quality and unique in fragrance; and the problem that fresh tea leaves resources in summer and autumn are wasted and black tea export in China is hindered are greatly relieved.

Description

technical field [0001] The present invention relates to a processing method of sweet-scented osmanthus-scented black tea, in particular to a method of using fresh leaves of summer and autumn tea to change the traditional black tea processing technology by adding osmanthus water-extracted concentrated liquid, adding natural osmanthus essential oil, and fixing fragrance, so as to make traditional black tea A black tea processing method that presents the excellent quality of natural osmanthus fragrance and taste, and at the same time promotes the efficient utilization of fresh leaf resources of summer and autumn tea and improves the competitiveness of my country's black tea in the international market. Background technique [0002] According to the growth characteristics of tea trees and the harvesting season of fresh tea leaves, it can be divided into spring tea, summer tea and autumn tea, and the production ratio is about 4:3:3. Due to the strong nitrogen metabolism of tea tre...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 龚志华肖文军邓燕莉陈栋
Owner HUNAN AGRICULTURAL UNIV
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