Haoxing type bud soul black tea production method and haoxiang type bud soul black tea thereof

A production method and technology of black tea, applied in the production of milli-flavor Yahun black tea, in the field of milli-flavor Yahun black tea, can solve the problems of bitter taste, not pleasing to the eye, singleness, etc. The effect of time, full-bodied taste

Inactive Publication Date: 2016-12-21
YUNNAN DIANHONG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for making a milli-flavored Yahun black tea and its milli-flavored Yahun black tea. The present invention improves on the basis of traditional techniques, selects raw materials, and develops a special-grade Gongfu Black tea, which further improves the taste of black tea, and solves the problem that the traditional Gongfu black tea has a single caramel aroma, and the taste is slightly bitter, and the soup color is also red and strong, which is not pleasing to the eye.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present example provides a method for making a milli-flavor Yahun black tea, which includes the steps of using Fengqing big leaf tea as the raw material of the tea.

[0029] Material selection: select the bud tip of Fengqing big-leaf tea tree cultivated by a single plant.

[0030] Withering: Put the tea leaves into the withering tank and wither until the water content is 58%. The fresh leaves lose their luster and turn from bright green to dark green. The leaves are curled, and the tea leaves feel hard and brittle when touched.

[0031] Kneading: The withered tea leaves are kneaded for 50 minutes until the strands are formed tightly and completely.

[0032] Fermentation: The rolled tea leaves are fermented for 6 hours at a temperature of 28 degrees Celsius and a humidity of 85%.

[0033] Drying: The fermented tea leaves are dried in three stages, namely:

[0034] The first stage of drying, drying at 90 degrees Celsius to a moisture content of 25%;

[0035] In the...

Embodiment 2

[0039] The present example provides a method for making a milli-flavor Yahun black tea, which includes the steps of using Fengqing big leaf tea as the raw material of the tea.

[0040] Material selection: select the bud tip of Fengqing big-leaf tea tree cultivated by a single plant.

[0041] Withering: Put the tea leaves into the withering tank and wither until the water content is 62%. The fresh leaves lose their luster and turn from bright green to dark green.

[0042] Kneading: The withered tea leaves are kneaded for 60 minutes until the strands are formed tightly and completely.

[0043] Fermentation: The rolled tea leaves are fermented for 8 hours at a temperature of 30 degrees Celsius and a humidity of 90%.

[0044] Drying: The fermented tea leaves are dried in three stages, namely:

[0045] The first stage of drying, drying at 100 degrees Celsius to a moisture content of 20%;

[0046]In the second stage of drying, after the first stage of drying is completed, the tem...

Embodiment 3

[0049] The present example provides a method for making a milli-flavor Yahun black tea, which includes the steps of using Fengqing big leaf tea as the raw material of the tea.

[0050] Material selection: select the bud tip of Fengqing big-leaf tea tree cultivated by a single plant.

[0051] Withering: Put the tea leaves into the withering tank and wither until the water content is 60%. The fresh leaves lose their luster and turn from bright green to dark green.

[0052] Kneading: The withered tea leaves are kneaded for 55 minutes until the strands are formed tightly and completely.

[0053] Fermentation: The rolled tea leaves are fermented for 7 hours at a temperature of 29 degrees Celsius and a humidity of 88%.

[0054] Drying: The fermented tea leaves are dried in three stages, namely:

[0055] The first stage of drying, drying at 95 degrees Celsius to a moisture content of 22%;

[0056] In the second stage of drying, after the first stage of drying is completed, the tem...

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PUM

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Abstract

The invention discloses a haoxiang type bud soul black tea production method, which comprises material selecting, withering, rolling, fermenting and drying, wherein the material selecting, the withering, the rolling, the fermenting and the drying are sequentially performed, and multi-year research and multiple test results show that the drying process is divided into three stages of the sectional drying, such that the water in the tea leaf can be uniformly distributed and the easily-volatilizing material can be retained. The invention further discloses a haoxiang type bud soul black tea obtained through the method, wherein the haoxiang type bud soul black tea has characteristics of bending and compact bud head, full gold color, sword-shaped bud tip, bright amber tea soup, mellow and sweet taste and soft and intact leaf bottom, and is welcome by people.

Description

technical field [0001] The invention relates to a processing method of black tea and the black tea, in particular to a method for preparing the milli-flavored Yahun black tea and the milli-flavored Yahun 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% of the tot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 苏向宇薛林张成仁杨天礼施卫强
Owner YUNNAN DIANHONG GRP
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