Processing method of flower fragrance type kung fu black tea

Abstract

The invention discloses a processing method of flower fragrance type kung fu black tea. The method comprises the steps of fresh leaf picking, sun drying, fine manipulation of green tea leaves, quick-freezing withering, unfreezing, rolling, fermentation, first firing, full firing, fragrance increasing, vacuum packaging and the like. The technology is improved for solving the problems that when Lingyun white tea variety black tea is processed, taste is light in freshness and sweetness, fragrance is light and style and variety are monotonous. The processing method comprises the specific steps that tea shoots with two leaves and a bud or with three leaves and a bud of Lingyun white tea trees are picked as raw materials, and technological parameters of sunlight withering, fine manipulation of green tea leaves, freezing withering, rolling, fermentation, full-fire drying, drying and fragrance increasing are enhanced so as to improve a traditional processing method, so that the product has the quality style characteristics that strips are compact and uniform, color and luster are black and smooth, the soup color is orange red and bright, the fragrance is rich and lasting, the taste is mellow and refreshing and leave bottoms are red, bright and uniform, and the black tea has obvious nectar fragrance besides sweet fragrance, and meets requirements of different consumers.

Description

【Technical field】 [0001] The invention relates to the technical field of tea making, in particular to a processing method of flower-flavored kung fu black tea. 【Background technique】 [0002] Black tea is the main body of tea consumption in the world today, but the competitiveness of black tea in my country is weak in the international tea market, and the rate of improvement in output and quality is slow. So far, the export volume of black tea only accounts for about 3% of the total sales of black tea in the world. The price of black tea has been in the middle and lower level. In order to change this state, improve the quality of black tea in my country, and expand the export volume, it is necessary to carry out reform and innovation in variety, output, and processing technology. [0003] The Lingyun Pekoe tea tree variety is the only national-level local fine variety in Guangxi. It grows on the Yunnan-Guizhou Plateau, which is characterized by freshness and short sunshine t...

AI Technical Summary

Problems solved by technology

It grows on the Yunnan-Guizhou Plateau, which is characterized by freshness and short sunshine time. Therefore, due to insufficient sunshine time, conventional withering cannot satisfy the tea leaves to release aroma during fermentation. Therefore, Baihao tea is often used as raw material for green tea, not black tea. However, Baihao tea grown in high mountains has the characteristics of high organic matter content and light taste. It is a good product among teas. If it can be further processed into black tea, it will greatly improve economic benefits. The process is carried out through: fresh leaf picking, withering, greening, kneading, temperature-controlled fermentation, drying and molding, segmental aromatherapy, screening and sorting, and packaging. The processing of flower-flavored black tea is usually processed by segmental aromatherapy. Increase the aroma, but for Lingyun’s Baihao tea, due to the lack of sunlight withering time, it cannot be fully fermented.

[0004] At present, the floral-flavored black teas on the market are generally made using traditional black tea techniques, mainly by drying the fresh leaves, cooling them, greening them, withering them, rolling them, fermenting them, and drying them over high heat. Black tea is mostly processed with oolong tea, and there is no processing method of using Baihao tea for processing. Compared with oolong tea, Baihao tea has a weaker and more mellow aroma, which highlights the heavier astringency and insufficient floral fragrance. Patent CN 105166151 A discloses a method for making floral-scented black tea, which is completed through the following steps: picking fresh leaves, withering, greening, kneading, temperature-controlled fermentation, drying and molding, segmental aroma enhancement, screening and sorting, and packaging. The scent of flowers is increased by the method of increasing fragrance in stages, but because the tea polyphenolase of green tea leaves cannot be fully released, the fragrance of tea leaves is often relatively single; Chinese patent CN 105325579 A discloses a processing method of black tea, and the present invention is The method of infrared withering is used to process tea green leaves, which overcomes the problem of high mountain tea leaves withering in the high mountains under sunlight and insufficient light, but it does not disclose how to enhance the fragrance, and it cannot improve the quality of Baihao tea and carry out aroma enhancement treatment; Chinese patent CN 102217682 A discloses a processing technology for Huanggang Baimao tea to preserve its quality and retain its fragrance. However, this method is aimed at the processing of Baimao tea as green tea. Therefore, it is necessary to use the advantages of high organic matter content and light taste of Baihao tea grown on the Yunnan-Guizhou Plateau to further process it into black tea, which will greatly improve the economy. Benefits, to be processed into flower-flavored Gongfu tea, it is necessary to overcome the problems of baihao tea, which are sweet and light in taste, light in flower fragrance, and monotonous in fancy varieties. It is necessary to improve the traditional processing technology to promote the breakage of tea green leaf cells. Further release tea polyphenolase, and promote the release of a variety of aroma substances by using the aroma enhancing process