Manufacturing method of nectarine flavor type golden bud black tea and nectarine flavor type golden bud black tea

Abstract

The invention discloses a manufacturing method of nectarine flavor type golden bud black tea. The method comprises the steps of selecting, withering, rolling, fermenting, drying and refining which are performed in sequence. The invention further discloses nectarine flavor type golden bud black tea obtained according to the method. According to the nectarine flavor type golden bud black tea, spring tea with sufficient nutrients and the most abundant fresh leaf content is selected as a raw material, raw tea is thoroughly selected, and the obtained nectarine flavor type golden bud black tea is fine, uniform and neat in seedling tip, golden in bud hair, lasting in nectarine flavor, and high in total tea polyphenol and tea pigment content.

Description

technical field

[0001] The invention relates to a processing method of black tea and the black tea, in particular to a preparation method of the peach-flavored golden bud black tea and the peach-flavored golden bud black tea. Background technique

[0002] Tea is a beverage that originated in China and is loved by people. There are many ingredients contained in tea, including water, protein, amino acid, caffeine, tea polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile components, organic acids, of which lipids, plant pigments and Components such as protein are difficult to dissolve in water, while components such as tea polyphenols, vitamins, amino acids and some minerals can be dissolved in water. Components dissolved in water can be absorbed by the body, have beneficial effects on the body and affect the taste of tea.

[0003] Tea polyphenols is the general term for phenolic substances and their derivatives in tea, accounting for about 20%-35%...

Examples

Embodiment 1

[0028] This example provides a method for making peach-flavored Jinya black tea, which includes the following steps in sequence using Fengqing big-leaf tea as raw material.

[0029] Material selection: Choose a bud of Fengqing big leaf tea picked in March.

[0030] Withering: Put the tea leaves into the withering tank and wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0031] Kneading: Knead with a kneading machine for 50 minutes until the strands are formed tightly and completely.

[0032] Fermentation: Ferment the rolled tea leaves at a temperature of 28 degrees Celsius and a humidity of 75% for 4.5 hours until the color is yellow-green.

[0033] Drying: Immediately dry the fermented tea leaves at 120 degrees Celsius to a moisture content of 6.5%, and then cool them down to 18 degrees Celsius.

[0034] Selected hair tea: Select the premium red hai...

Embodiment 2

[0039] This example provides a method for making peach-flavored Jinya black tea, which is carried out in the following steps.

[0040] Material selection: Choose a bud of Fengqing big leaf tea picked in April.

[0041] Withering: Put the tea leaves into the withering trough or the withering curtain to wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0042] Kneading: Knead with a kneading machine for 60 minutes until the strands are formed tightly and completely.

[0043] Fermentation: Ferment the rolled tea leaves at a temperature of 30 degrees Celsius and a humidity of 80% for 5.5 hours until the color is yellow-green.

[0044] Drying: Immediately dry the fermented tea leaves at 130 degrees Celsius to a moisture content of 6%, and then cool them down to 25 degrees Celsius.

[0045] Selected hair tea: Select the premium red hair tea in the wool mater...

Embodiment 3

[0050] This example provides a method for making peach-flavored Jinya black tea, which is carried out in the following steps.

[0051] Material selection: Choose a bud of Fengqing big leaf tea picked in March.

[0052] Withering: Put the tea leaves into the withering tank and wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0053] Kneading: use a kneading machine to knead for 53 minutes until the strands are formed tightly and completely.

[0054] Fermentation: Ferment the rolled tea leaves at a temperature of 28.3 degrees Celsius and a humidity of 76% for 4.8 hours until the color is yellow-green.

[0055] Drying: Immediately dry the fermented tea leaves at 124 degrees Celsius to a moisture content of 6.3%, and then cool them down to 19.8 degrees Celsius.

[0056] Selected hair tea: Select the premium red hair tea in the wool material after drying.

...

technical field

[0001] The invention relates to a processing method of black tea and the black tea, in particular to a preparation method of the peach-flavored golden bud black tea and the peach-flavored golden bud black tea. Background technique

[0002] Tea is a beverage that originated in China and is loved by people. There are many ingredients contained in tea, including water, protein, amino acid, caffeine, tea polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile components, organic acids, of which lipids, plant pigments and Components such as protein are difficult to dissolve in water, while components such as tea polyphenols, vitamins, amino acids and some minerals can be dissolved in water. Components dissolved in water can be absorbed by the body, have beneficial effects on the body and affect the taste of tea.

[0003] Tea polyphenols is the general term for phenolic substances and their derivatives in tea, accounting for about 20%-35%...

Examples

Embodiment 1

[0028] This example provides a method for making peach-flavored Jinya black tea, which includes the following steps in sequence using Fengqing big-leaf tea as raw material.

[0029] Material selection: Choose a bud of Fengqing big leaf tea picked in March.

[0030] Withering: Put the tea leaves into the withering tank and wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0031] Kneading: Knead with a kneading machine for 50 minutes until the strands are formed tightly and completely.

[0032] Fermentation: Ferment the rolled tea leaves at a temperature of 28 degrees Celsius and a humidity of 75% for 4.5 hours until the color is yellow-green.

[0033] Drying: Immediately dry the fermented tea leaves at 120 degrees Celsius to a moisture content of 6.5%, and then cool them down to 18 degrees Celsius.

[0034] Selected hair tea: Select the premium red hai...

Embodiment 2

[0039] This example provides a method for making peach-flavored Jinya black tea, which is carried out in the following steps.

[0040] Material selection: Choose a bud of Fengqing big leaf tea picked in April.

[0041] Withering: Put the tea leaves into the withering trough or the withering curtain to wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0042] Kneading: Knead with a kneading machine for 60 minutes until the strands are formed tightly and completely.

[0043] Fermentation: Ferment the rolled tea leaves at a temperature of 30 degrees Celsius and a humidity of 80% for 5.5 hours until the color is yellow-green.

[0044] Drying: Immediately dry the fermented tea leaves at 130 degrees Celsius to a moisture content of 6%, and then cool them down to 25 degrees Celsius.

[0045] Selected hair tea: Select the premium red hair tea in the wool mater...

Embodiment 3

[0050] This example provides a method for making peach-flavored Jinya black tea, which is carried out in the following steps.

[0051] Material selection: Choose a bud of Fengqing big leaf tea picked in March.

[0052] Withering: Put the tea leaves into the withering tank and wither until the fresh leaves lose their luster, turn from bright green to dark green, the leaves are curled, and the tea leaves feel hard and brittle when touched by hands.

[0053] Kneading: use a kneading machine to knead for 53 minutes until the strands are formed tightly and completely.

[0054] Fermentation: Ferment the rolled tea leaves at a temperature of 28.3 degrees Celsius and a humidity of 76% for 4.8 hours until the color is yellow-green.

[0055] Drying: Immediately dry the fermented tea leaves at 124 degrees Celsius to a moisture content of 6.3%, and then cool them down to 19.8 degrees Celsius.

[0056] Selected hair tea: Select the premium red hair tea in the wool material after drying.

...